Sweet Pickle Relish For Canning

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Sweet Pickle Relish For Canning

You'll love my simple and easy recipe for canning homemade sweet pickle relish. This sweet relish recipe is perfect for anyone new to canning. You and your family will love it on burgers, hot dogs, and in potato or chicken salad.

Prep Time15

Cook Time25

Brine time12

Total Time12 40

Course: Condiments

Cuisine: American

Keyword: sweet relish

Servings: pints

Author: Sarah Cook

Equipment

Ingredients

8 cups pickling cucumbers, chopped
1.5 cups diced white onion
1 1/2 cup red pepper, chopped {fresh}
1 1/2 cup green pepper, chopped
2/3 cup pickling salt
2 cups ice
4 cups water
3 1/2 cups white vinegar
1 cup apple cider vinegar
2 1/2 cups sugar
2 tsp turmeric
1/2 tsp ground allspice {or 2 tsp whole}
1 tsp whole cloves
1 tbsp mustard seed

US Customary - Metric

Instructions

Making Dill Relish

Wash cucumbers using a vegetable scrub brush.
8 cups pickling cucumbers, chopped
Cut the ends of the cucumber off, slice into 4 sections.
Cut the seeds out of each section (if they are large. Otherwise, you can leave them in), and then cut the sections into 1-2 inch chunks.
In a food processor, pulse the cucumber chunks in batches.

If you don't have a food processor, grate or finely chop the cucumbers.

Put the chopped cucumber in a large bowl, and add diced onions and peppers.
1.5 cups diced white onion, 1 1/2 cup green pepper, chopped, 1 1/2 cup red pepper, chopped
Sprinkle the cucumbers, onions, and peppers with salt, add the ice, and then pour the water over them. Cover the bowl, and let stand at room temperature for 3 hours.
2 cups ice, 4 cups water, 2/3 cup pickling salt
After 3 hours, put the chopped cucumber in a colander, and rinse thoroughly.
Let drain, and then squeeze the cucumbers, onion, and peppers to release excess water.
In a saucepan, combine the white and apple cider vinegar, sugar, turmeric, allspice, cloves, and mustard seed. Bring to a boil and heat until the sugar has dissolved.
3 1/2 cups white vinegar, 1 cup apple cider vinegar, 2 1/2 cups sugar, 2 tsp turmeric , 1/2 tsp ground allspice, 1 tsp whole cloves, 1 tbsp mustard seed
Skim or strain the whole spices out of the brine, and then place the pot in the fridge for at least 5 hours or up to 12.

After the sugar has dissolved, taste the mixture and see if it is to YOUR taste. If you want it sweeter, add more sugar, 1/4 cup at a time, until it’s perfect for YOU.

Canning Sweet Relish

Prepare water bath canner by filling it with water, so that there will be at least 1 inch of water over the tops of the jars.
Wash and clean your jars. Fill with hot water or keep them warm in a clean dishwasher or oven.
Wash your lids and set aside in clean place.
Place a lid on the canner and set it on the stove with the burner set to high.
Transfer the pot with the relish mixture from the fridge to the stove. Cook over medium heat, bring the mixture to a near boil, stirring occasionally.
Ladle the hot relish into your jars. Top with the hot brine (excess liquid from the saucepan). Leave 1/2 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).
Using a wet clean rag, wipe the rim to make sure there isn't any residue on the jars.
Place a NEW clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
Using canning tongs, add jars to the boiling water and put the canner lid on.

You must have at least 1 inch of water over the tops of the jars for safe canning.

Process pints and half-pints based on the elevation guide below:
*0-1,000 ft = 10 minutes
*1,001-6,000 ft = 15 minutes
*6,000 ft+ = 20 minutes
AFter the jars have been processed, remove the canner from heat, and let sit for 5 minutes.
Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
Wait one week after canning before enjoying the relish. It will give the flavors time to meld.
Label the sealed jars, and store in a cool dark place for up to a year.

Notes

Turmeric is mainly used for color and a bit of flavor. It is optional to add.
Upon opening, store the jar in the fridge for up to four weeks.

Nutrition