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5 from 1 vote

The Best Sweet Pickle Relish Canning Recipe

Is your garden or CSA box overflowing with cucumbers and sweet bell peppers? Preserve your harvest with this delicious sweet pickle relish canning recipe.
Prep Time20 mins
Cook Time1 hr
Course: Condiment
Cuisine: American
Servings: 4
Author: Chrystal Johnson

Ingredients

  • I1 quart chopped organic cucumbers about 4 medium
  • 2 cups chopped organic onions about 2 medium
  • 1 cup chopped organic sweet green pepper (about 1 medium)
  • 1 cup chopped organic sweet red pepper (about 1 medium)
  • 1/4 cup sea salt
  • 3 1/2 cups granulated sugar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 2 cups apple cider vinegar

Instructions

Canning Directions:

  • Start by preparing your jars by sterilizing them.
  • Preheat your oven to 225 degrees F. Place jars on a baking sheet and bake in oven for at least 20 minutes to sterilize.
  • Fill a small saucepan with water and add jar lids and rings. Place on the stovetop over low to medium heat and bring water to 180 degrees. A candy or meat thermometer works great for this
  • Combine chopped cucumbers, onions and green and red peppers in a large bowl. Sprinkle with sea salt and cover with cold water. Allow it to sit for 2 hours.
  • Rinse and drain thoroughly, making sure to get as much water out as you can.
  • Combine the sugar, spices and vinegar in a large pot and bring to a boil.
  • Add drained vegetables and simmer for about 10 minutes.
  • Pack hot relish into your hot sterilized jars, leaving about ΒΌ inch at the top. Be sure to remove any air bubbles and secure your lids on the to tops of the jars.
  • Seal the jars with the hot lids and rings.
  • Follow the directions that came with your pressure canner to process them.
  • This will make about 4 pints or 8 half pints.

Water Bath Directions:

  • Add jars to into large pan of boiling water using jar lifters. There should be about 1" of water covering the jars. If there is too much, remove some with a ladle. Cover with lid.
  • Process for 10 minutes, then lift jars out using jar lifters. Set them on a clean towel to cool. Lids will be slightly concave (curving down in the center) when they are sealed.

Note:

  • Unopened jars of pickles will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.