Sweet Pickle Relish Recipes

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SWEET PICKLE RELISH



Sweet Pickle Relish image

This sweet pickle relish, made with cucumbers, sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else. So long, storebought.

Provided by Linda J. Amendt

Categories     Condiments

Time P1D

Number Of Ingredients 8

3 to 4 pounds medium pickling cucumbers (unpeeled, finely chopped (6 to 8 cups))
2 cups finely chopped onions ((2 to 3 medium onions))
3 tablespoons pickling or kosher salt (or 2 tablespoons if using Morton brand kosher salt)
2 to 3 quarts ice cold water
1 1/2 to 3 cups granulated sugar (depending on just how sweet you like your relish)
2 cups cider vinegar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds

Steps:

  • In a large bowl, layer the cucumbers, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
  • Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
  • In a 6- to 8-quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
  • Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat. The mixture may look watery but that's okay. Ladle the relish into hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
  • If you're simply stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you're properly canning the pickle relish, process 8-ounce jars in a water bath canner according to manufacturer's instructions for 10 minutes and process pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Nutrition Facts : ServingSize 1 portion, about 1 tablespoon, Calories 25 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 330 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

SWEET PICKLE RELISH



Sweet Pickle Relish image

After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

Provided by Donna Matthews

Categories     Vegetable

Time 5h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

  • To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
  • I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Using a slotted spoon, put into pint jars according to standard canning procedures.
  • (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
  • Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

SOUTHERN SWEET PICKLE RELISH



Southern Sweet Pickle Relish image

Make and share this Southern Sweet Pickle Relish recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 10h20m

Yield 6 pints

Number Of Ingredients 9

4 cups ground cucumbers, unpeeled
1 1/2 cups ground green bell peppers
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon mustard seeds
6 teaspoons chopped dill (optional)

Steps:

  • Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
  • Drain well and press out remaining liquid.
  • Combine remaining ingredients and bring to a boil.
  • Stir until sugar is dissolved.
  • Stir in veg and simmer for 10 minutes.
  • Pack into clean hot jars leaving 1/2 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Nutrition Facts : Calories 497.2, Fat 0.4, SaturatedFat 0.1, Sodium 4764.2, Carbohydrate 123.4, Fiber 1.9, Sugar 119.8, Protein 1.3

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

GHOST CHILE SWEET PICKLE RELISH



Ghost Chile Sweet Pickle Relish image

After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers, and sandwiches!

Provided by Billy The Blue Whale

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 9h15m

Yield 36

Number Of Ingredients 8

8 large pickling cucumbers, diced
1 large yellow onion, diced
1 red bell pepper, diced
3 ghost chile peppers, diced
2 tablespoons salt
2 cups white sugar
2 cups apple cider vinegar
6 half pint canning jars with lids and rings

Steps:

  • Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
  • Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
  • Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 390.1 mg, Sugar 12.7 g

HOMEMADE PICKLE RELISH



Homemade Pickle Relish image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories     Onion     Backyard BBQ     Vinegar     Cucumber     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

  • Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
  • Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

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SWEET PICKLE RELISH | BETTER HOMES & GARDENS
2011-06-14 Step 1. Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and …
From bhg.com
4/5 (46)
Total Time 3 hrs 10 mins
Servings 7
Calories 29 per serving
  • Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
  • In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
  • Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool jars on racks.


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DEEP SOUTH DISH: MILLION DOLLAR SWEET PICKLE RELISH
2013-08-28 1/2 teaspoon of turmeric. 1/4 teaspoon of red pepper flakes, or to taste, optional. Instructions. In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.
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2020-09-02 Heat and Fill the Jars. Ladle the hot relish into clean, hot canning jars. If the jars are cold, they can crack. Prep the Jars. As with all canning recipes, you must remove air bubbles, wipe the lid, and apply canning lids and bands to each jar. Process. This recipe requires 15 minutes of waterbath canning.
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SWEET PICKLE RELISH CANNING RECIPE - EASY WATER BATH CANNING …
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