Learn how to make and can your own Sweet Pickle Relish in this easy home canning recipe. It’s a great way to use garden cucumbers, bell peppers and onions!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Condiment
Cuisine: American
Servings: 128tablespoons
Calories: 24kcal
Author: Chrystal Johnson
Equipment
Mixing bowl
Knife
Cutting Board
Fine mesh strainer
Large Stock Pot
Small saucepan
Water bath canner
4 pint sized mason jars
Paper towels or clean cloth
Jar lifter
Ingredients
4cupscucumbers(about 4 medium), chopped
2cupsonions(about 2 medium), chopped
1cupgreen bell pepper(about 1 medium), chopped
1cupred bell pepper(about 1 medium), chopped
¼cupsea salt
3 ½cupsgranulated sugar
1tablespooncelery seeds
1tablespoonmustard seed
2cupsapple cider vinegar
Instructions
To sterilize your jars, preheat the oven to 225° F. Place jars on a baking sheet and bake in oven for at least 20 minutes.When the jars are about done, 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° F.
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 strain all of the extra water out so you don't end up with soupy relish.
Combine sugar, spices and vinegar in a large pot and bring to a rolling boil. Add drained vegetables and simmer for about 10 minutes.
Pack relish into your hot jars, leaving about ¼ inch at the top. Remove any air bubbles, wipe jar rims and secure hot jar lids and rings on the tops of the jars.
Add jars to a large pan of boiling water using jar lifters. There should be about 1" of water covering the jars. If there is more than that, remove some with a ladle. Cover with lid.Process for 10 minutes, then lift jars out using jar lifters. Set the jars of homemade relish on a clean towel or heat-safe surface to cool.