Sweet Pickle Relish
User Reviews
4.6
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Total Time
1 d
-
Servings
64 servings | 8 half-pint jars
-
Calories
25 kcal
-
Course
Condiments
-
Cuisine
American
Sweet Pickle Relish
Description
The Sweet Pickle Relish recipe begins with unpeeled pickling cucumbers chopped finely alongside onions, both salted and soaked in ice-cold water to remove excess moisture. After a two-hour rest, the vegetables are rinsed and pressed to discard liquid. The sweet and tangy base consists of granulated sugar, cider vinegar, mustard seeds, and celery seeds simmered to dissolve sugar. The drained vegetables are combined with this syrup and gently cooked to meld flavors.
This process yields a relish with the crunch of fresh pickles softened slightly by simmering yet retaining distinct texture, balanced by the mustard and celery notes. Using pickling or kosher salt ensures safety and flavor during soaking, and the vinegar's acidity preserves the relish.
The relish can be packed into hot jars for canning or refrigerated for immediate enjoyment. It serves well as a topping for deli sandwiches, added to potato salad, or mixed into tuna or egg salad for a sweet, tangy bite.
If pickling, using commercially produced vinegar with at least 5% acidity is crucial for safety. Fresh cucumbers from your garden bring the best flavor, and the sugar amount can be adjusted depending on desired sweetness.
Ingredients
- 3 to 4 pounds pickling cucumber unpeeled, finely chopped (6 to 8 cups, medium
- 2 cups onion 2 to 3 medium onions, finely chopped
- 3 tablespoons kosher salt or pickling salt, or 2 tablespoons if using Morton brand kosher salt
- 2 to 3 quarts water ice cold
- 1 1/2 to 3 cups granulated sugar depending on just how sweet you like your relish
- 2 cups cider vinegar
- 1 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons celery seed
Instructions
- In a large bowl, layer the cucumbers, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
- Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
- In a 6- to 8-quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
- Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat. The mixture may look watery but that's okay. Ladle the relish into hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- If you're simply stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you're properly canning the pickle relish, process 8-ounce jars in a water bath canner according to manufacturer’s instructions for 10 minutes and process pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
Notes
- Use commercially produced vinegar with at least 5% acidity for safe canning.
- Adjust sugar quantity to suit your preferred sweetness level.
- Fresh, homegrown pickling cucumbers yield the best flavor and texture.
- Ensure vegetables are thoroughly dried after soaking to avoid watery relish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64servings | 8 half-pint jars
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1portion, about 1 tablespoon | |
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 330mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
