Sweet Pickle Relish

The absolute BEST sweet pickle relish!

4 from 4 votes

Prep Time 15

Cook Time 20

Total Time 35

2 1/2 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
1/4 cup kosher or pickling salt , neither of these have additives which is important for canning
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

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.
Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
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.
Ladle the hot relish into sterile jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours.
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.
This makes about 4 pints.
Let the relish sit for at least a week or two before using to give the flavors time to meld.

Course condiment

Cuisine American

Tried this recipe?Let us know how it was!