Learn how to make this home-canned sweet pickle relish to enjoy in a variety of recipes. This is the only relish recipe you’ll need!
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We are right in the middle of a hot summer. Summers around our homestead are marked by long unscheduled days, and lots of time preserving in the kitchen. Cucumbers are one vegetable that I make sure to plant in abundance so that I can have lots to eat during the Summer and enough to preserve for the year ahead. My favorite things to make with cucumbers are small batch refrigerator pickles, fermented pickles, and sweet relish!
This recipe is my go to that I make every year to get us through. We enjoy eating relish on burgers, tuna salad, and farm fresh egg salad. I usually try to can at least 25 jars every year. Give this recipe a try and watch it become a staple in your kitchen!
Tools you’ll need to make home-canned sweet pickle relish
- Boiling water bath canner
- Jar lifter
- Magnetic wand lifter
- Jar funnel
- Measuring spoons
- Ladle
- Measuring cups
- Kitchen Towels
- Colander
- Permanent Marker
- Half-pint jars
Ingredients you’ll need to make home-canned sweet pickle relish
- 6 cups finely chopped (unwaxed) cucumbers
- 3 cups finely chopped red sweet peppers
- 3 cups finely chopped onions
- 1/4 cup salt
- 3 cups sugar
- 2 cups cider vinegar
- 2 1/2 teaspoons celery seeds
- 2 1/2 teaspoons mustard seeds
- 1/2 teaspoon dried turmeric
How to make home-canned sweet pickle relish
- Your cucumbers should be unblemished and unwaxed. A pickling cucumber variety fresh from the garden is perfect!
- Combine the cucumbers, sweet peppers, and onions in a large bowl.
- Sprinkle with salt; add cold water to cover vegetables. Cover with a tea towel and let stand at room temperature for 2 hours .
- Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
- In a large pot (at least 4 quarts), combine sugar, vinegar, celery seeds, mustard seeds, and turmeric. Heat to boiling.
- Add drained vegetable mixture; return to boiling. Cook, uncovered, over medium-high heat about 10 minutes or until most of the excess liquid has evaporated, stirring occasionally.
- Ladle the relish into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe the jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boil).
- Remove the jars from the canner; cool on wire racks.
- Make sure to allow the jars to cool completely before testing the seal.
- Once the jars are completely cooled, test the seal. Remove the ring, remove the rings, wipe down the jars, and ladle the jars with the contents and date.
Serving suggestions for home-canned sweet pickle relish
We use sweet pickle relish on a variety of different meals. If you are looking for inspiration check out the ideas below to use up your home-canned sweet pickle relish!
- Burgers
- Tuna Salad
- Wraps
- Egg Salad
- Sandwiches
- Potato Salad
- Sausage
- BBQ meats
Home-canned sweet pickle relish tips
This boiling water bath canning recipe is fairly straight forward to make. Here are some tips to help you through the process.
- Use your food processor--I don’t personally use a food processor for this canning project because I like a rougher cut relish. If you prefer a finer cut, then a food processor would speed up the chopping process of the onion, cucumber, and pepper.
- Let the vegetables sit in the salt brine--this makes for a more flavorful relish.
- Use proper canning tools–like a jar funnel and a ladle. Since this is a sweet relish it can turn into a sticky mess, if you aren’t in complete control while ladling.
- Use white vinegar to wipe the rims–dabbing a bit of vinegar on a clean cloth before wiping the rims will help get rid of any sticky residue before placing the canning lid on.
- Let the jars sit for 24 hours–Once you remove the jars from the boiling water bath canner, allow them to come down to room temperature naturally. If you push on the lids right away, then you risk getting a false seal.
- Use a rack when canning–canning racks come with most boiling water bath canners. If you are using a large pot however be sure to purchase a rack that fits your pot. this will help the jars not to break. There is nothing worse than putting in all of the effort to package up a jar to have it break!
- Be sure to label–Label your jar with the contents and the date that they were canned. It is easy to think that you will remember what and when it was canned, but you’d be surprised how fast you can get mixed up.
Commonly asked questions
How long does canned relish last?
A good rule of thumb, is that sweet pickle relish will last on the shelf for up to one year. It is still edible after this, though the quality might start declining.
How long before canned relish is ready to eat?
Sweet pickle relish can be enjoyed even before it is canned, though I think the flavors are fully developed after one week.
Can you pressure can relish?
Yes, though it is not required, sweet pickle relish can be pressure canned. Make sure jars are up to pressure and processed for 10 minutes.
Does sweet pickle relish need to be refrigerated?
This canning recipe only needs refrigeration after a jar is opened or does not seal properly. If the jar is sealed, it will stay fresh on the shelf.
Should I take the rings off before storage?
Yes! Once the jars of relish are properly sealed, remove the lids then wipe them down with a damp cloth. You do not need to store a properly sealed canned good with the lid, and removing it will allow you to clean the entire jar.
You May Also Be Interested in:
How to Get Started Canning for Beginners
Where to Get Produce for Canning
How to Get Canning Done with Kids
Home-Canned Sweet Relish
Learn how to make this home-canned sweet pickle relish to enjoy in a variety of recipes. This is the only relish recipe you'll need!
Ingredients
- 6 cups finely chopped (unwaxed) cucumbers
- 3 cups finely chopped red sweet peppers
- 3 cups finely chopped onions
- 1/4 cup salt
- 3 cups sugar
- 2 cups cider vinegar
- 2 1/2 teaspoons celery seeds
- 2 1/2 teaspoons mustard seeds
- 1/2 teaspoon dried turmeric
Instructions
- Before starting, make sure your cucumbers are unblemished and unwaxed. A pickling cucumber variety fresh from the garden is perfect!
- Combine the cucumbers, sweet peppers, and onions in a large bowl.
Sprinkle with salt; add cold water to cover vegetables. Cover with a tea towel and let stand at room temperature for 2 hours . - Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
- In a large pot (at least 4 quarts), combine sugar, vinegar, celery seeds, mustard seeds, and turmeric. Heat to boiling.
- Add drained vegetable mixture; return to boiling. Cook, uncovered, over medium-high heat about 10 minutes or until most of the excess liquid has evaporated, stirring occasionally.
- Ladle the relish into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe the jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boil).
- Remove the jars from the canner; cool on wire racks.
Make sure to allow the jars to cool completely before testing the seal. - Once the jars are completely cooled, test the seal. Remove the ring, remove the rings, wipe down the jars, and ladle the jars with the contents and date.
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