Homemade Sweet Pickle Relish
Serves: Makes 4 pints
  • 2½ lbs cucumbers, peeled, center row of seeds removed, and finely diced
  • 1 large sweet onion (such as Vidalia or Walla Walla)
  • 1 large red bell pepper, finely diced
  • ¼ cup salt
  • 3 cups white granulated sugar
  • 2 cups cider vinegar
  • 1 tablespoon brown mustard seeds
  • 2 teaspoons celery seeds
  • 4 whole allspice berries
  • 1 bay leaf
  1. Place the diced cucumbers, onion, and red bell pepper in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  2. Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  3. In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
  4. Ladle the hot relish into sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  5. Process the jars in a boiling water bath for 10 minutes.
  6. Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for a month.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/homemade-sweet-pickle-relish/