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Sweet pickle relish is a classic canning recipe with a bright, tangy flavor and just the right amount of sweetness. It’s perfect for hot dogs, burgers, deviled eggs, and so much more—and once you try it homemade, you’ll never go back to store-bought.
Sweet pickle relish is one of those old-school pantry staples that deserves a spot on every canner’s shelf. It’s sweet, tangy, and loaded with finely chopped cucumbers, onions, and peppers—all simmered in a simple spiced vinegar syrup. While dill relish tends to get all the attention, sweet relish quietly wins hearts (and taste buds) at every picnic and backyard BBQ. One of my readers says she puts up over 100 jars a year just to keep her family and friends stocked.
This version is adapted from the Ball Blue Book of Preserving, and it’s one of the most popular relish recipes around for good reason. It’s easy to prepare, beginner-friendly, and calls for just a few common ingredients. The flavor is a perfect balance of sweetness and acidity, with mustard and celery seed adding subtle warmth without overpowering the vegetables.
A salt soak draws out excess moisture from the cucumbers and peppers, which keeps the final product from turning watery in the jar. After a quick simmer in the vinegar syrup, it’s ready to can using a water bath process for safe, shelf-stable storage. I like to add a pinch of pickle crisp to each jar for a bit of extra crunch, but that part is totally optional.
Whether you’re topping hot dogs, mixing it into potato salad, or just sneaking spoonfuls straight from the jar, this sweet pickle relish is bound to become a summer canning favorite.
Ingredients for Sweet Pickle Relish
This sweet relish is all about balance. Crunchy vegetables, sweet and tangy brine, and just enough spice to keep things interesting.
- Cucumbers – Provide the crisp texture and bulk of the relish. Be sure to trim off the blossom ends before chopping.
- Onions – Add sharpness and savory depth to balance the sweetness.
- Green & Red Bell Peppers – Offer a colorful contrast and subtle sweetness.
- Pickling Salt – Used to draw moisture from the vegetables. Most of it is rinsed away before canning.
- Cider Vinegar – The preserving acid in the recipe. Stick with 5% acidity for safe canning.
- Sugar – Adds the signature sweetness that defines this style of relish.
- Mustard Seed & Celery Seed – Provide just enough warm, aromatic spice to round out the flavor.
- Pickle Crisp (Optional) – Helps keep the texture crisp if you prefer extra crunch.
Unlike dill relish which is made in a food processor, this one’s just hand chopped (or chopped with a 1/4 inch cube slicer), so the pieces stay a bit chunkier in the finished relish.
How to Make Sweet Pickle Relish
Start by chopping your cucumbers, onions, and peppers into small, even pieces. Place them in a large bowl, sprinkle with the pickling salt, and let the mixture sit for 2 hours. This salt soak draws out water from the vegetables so the relish won’t be watery in the jar.
After soaking, drain the vegetables thoroughly, rinse under cold water, and drain again. Give the mixture a good squeeze to remove any excess moisture.
Prepare your water bath canner and sterilize your jars, lids, and rings.
In a large saucepan, combine the vinegar, sugar, mustard seed, and celery seed. Bring the mixture to a simmer, then stir in the drained vegetables. Simmer for 10 minutes, stirring occasionally, to meld the flavors and gently soften the vegetables.
Pack the hot relish into jars, leaving ½ inch headspace. Add ⅛ teaspoon of pickle crisp to each pint jar if using. De-bubble the jars, wipe the rims, and adjust the headspace before sealing with two-part lids. Process in a boiling water bath canner for 10 minutes, adjusting for your elevation.
Altitude Adjustments
For safe water bath canning, adjust processing time based on elevation:
- 0 to 1,000 feet – 10 minutes
- 1,001 to 6,000 feet – 15 minutes
- Above 6,000 feet – 20 minutes
Serving Sweet Pickle Relish
This relish is a classic hot dog topping, but it’s also amazing stirred into potato salad, deviled eggs, or egg salad. Add a spoonful to burgers or grilled sausages for extra zip, or mix into tuna salad or chicken salad for a sweet-savory twist. It’s shelf-stable, gift-worthy, and endlessly useful in summer cooking.
Sweet Pickle Relish
Equipment
Ingredients
- 1 quart chopped cucumbers, about 4 medium
- 2 cups onions, chopped, about 2 medium
- 1 cup green bell pepper, chopped, about 1 large
- 1 cup red bell pepper, chopped, about 1 large
- ¼ cup pickling and canning salt
- 3 ½ cups sugar
- 1 Tbsp celery seed
- 1 Tbsp mustard seed
- 2 cups cider vinegar
- Pickle crisp, optional, ⅛ tsp per pint.
Instructions
- Start by washing the cucumbers and peppers under cold running water. Remove 1/16th inch from the blossom end of each cucumber—this small step is important because enzymes in the blossom end can cause soft pickles. Chop all the vegetables finely, then peel and chop the onion.
- Combine the chopped cucumbers, onions, and peppers in a large bowl. Sprinkle with ¼ cup pickling salt and let the mixture stand for 2 hours to draw out excess moisture. Drain in a colander, rinse with cold running water, and then drain again thoroughly. You want the vegetables wrung dry before proceeding.
- Prepare a boiling water bath canner and sterilize your jars and lids.
- In a large saucepan, combine 3½ cups sugar, 1 tablespoon celery seed, 1 tablespoon mustard seed, and 2 cups cider vinegar. Bring the mixture to a simmer, then add the drained vegetables and simmer gently for 10 minutes.
- Ladle the hot relish into prepared jars, leaving ½ inch headspace. Add ⅛ teaspoon pickle crisp to each pint jar if using. Debubble the jars, adjust headspace if needed, wipe rims, and cap with 2-part canning lids.
- Process in a boiling water bath canner for 10 minutes, adjusting for altitude as needed. Allow to cool undisturbed for 12 to 24 hours before checking seals.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Relish Recipes
Once you’ve got sweet relish in the pantry, you might want to branch out! Try my Corn Relish for a tangy, colorful twist, or go with Zucchini Relish to use up that summer squash glut.
If you’re into traditional flavors, Dill Relish and Piccalilli (English Style Mustard Pickles) both offer that old-fashioned flavor punch.
For something regional, Southern Chow Chow and New England Chow Chow have their own flavor profiles and veggie blends, while Amish Chow Chow is packed with harvest vegetables and perfect for fall canning sessions.
