Sweet Pickle Relish
Author Notes: I've been making this relish most of my life. My great-grandmother Agatha made it every summer and wrangled my help with the prep work from the time I was a small child. In those days, everything was grated on a box grater. It's much easier these days with the Cuisinart. I use this relish as a base for tartar sauce, just add mayo or plain yogurt and a squeeze of lemon juice. It's also spectacular on hot dogs and all other sausages. I've also fiddled with the spices - alternately using allspice and juniper and fennel seed in lieu of the mustard seed. Also, replacing some of the sweet pepper with hot pepper provides a completely different and wonderful relish. Source great heritage peppers (Cubano, Jimmy Nardello, Banana) and your relish will be extraordinary. —MrsWheelbarrow
Makes: 8 - half pints
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4
cups finely chopped cucumber, peeled and seeded
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4
cups finely chopped sweet peppers, seeded and deveined
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2
cups finely chopped yellow onion
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4
tablespoons kosher or canning salt
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2
cups white sugar
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1.5
cups brown sugar
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2
cups cider vinegar
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1
tablespoon celery seed
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1
tablespoon yellow mustard seed
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8
half-pint jars, lids and rings
- Cover finely chopped vegetables with cold iced water and salt and set aside for two hours.
- Drain vegetables. Rinse well and then drain very well. I usually press with a large spoon or spatula to get as much water out as possible.
- In the meantime, in a large (5 qt) non-reactive pot, bring the sugar, vinegar and spices to a rolling boil.
- Add vegetables and bring back to a rolling boil for 10 minutes.
- Fill hot jars with hot relish and seal with lid and rings, following all the usual USDA recommendations for processing. Process in a boiling water bath for 10 minutes.
- Remove the jars from the processor and listen for the satisfying pings.
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Cucumber Recipe
- This recipe was entered in the contest for Your Best Preserves
More Great Recipes:
Fruit|Vegetable|Condiment|Summer|Make Ahead
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Just made a quarter recipe - made one pint jar. Looks and smells great. I only go through about a 12 oz. jar of sweet relish per year normally, but this might speed that up!
I made this relish last year and am obsessed with it. Getting ready for this years batch and sharing the recipe with my sister in law. THanks so much for sharing a family recipe, it may become ours too :)
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Thank you so much!
Yum! Saving this one for sure.
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Hi Midge - Thanks, I hope you'll give this recipe a go!
Sweet pickle...YUM! Thanks for sharing your recipe MrsWheelbarrow!
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
You're welcome! I hope you try it.
I made this relish and it is so good that I burned my mouth tasting it while it was cooking!..I can't wait to make this all year round, as the ingredients are always available in the markets. Here's my photo -
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Thanks, Liz & MrsL - it's a fun, easy canning recipe and once you've tasted it, you'll never want to be without it!
ps MrsL is a "Liz" too BTW...
Mmmmm....Now I'm craving a hot dog with your relish.
You got me with the magic word "Cuisinart" - no chopping makes this terrific recipe look very cook-able...
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