Servings
Font
Back
0 from 333 votes

Sweet Pickle Relish

This sweet pickle relish, made with cucumbers, sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else. So long, storebought.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 d
Servings: 64 servings | 8 half-pint jars
Calories: 25 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 3 to 4 pounds medium pickling cucumbers unpeeled, finely chopped (6 to 8 cups)
  • 2 cups finely chopped onions (2 to 3 medium onions)
  • 3 tablespoons pickling or kosher salt (or 2 tablespoons if using Morton brand kosher salt)
  • 2 to 3 quarts ice cold water
  • 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 seeds

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Cucumbers are an easy crop to grow in a home garden, and freshly harvested cucumbers make the best pickles—and relish. For anything that you decide to can, use only commercially produced vinegar—never homemade. Vinegar must have a minimum acidity level of 5% for safe pickling.

Nutrition Information

Serving 1portion, about 1 tablespoon Calories 25kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 330mg (14%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 64servings | 8 half-pint jars

Amount Per Serving

Calories 25

% 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.