Sweet Pickle Relish

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This classic sweet pickle relish is made with chopped cucumbers, onions, and peppers in a tangy-sweet vinegar brine. Perfect for topping burgers and hot dogs or mixing into deviled eggs and potato salad, it's a pantry staple you'll want to can every summer.

Prep Time2

Cook Time20

Canning Time10

Total Time2 30

Course: Relish

Cuisine: American

Keyword: Cucumber canning recipes, dill pickle relish

Servings: servings, makes 4 pints

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

This is a sweet relish recipe, meaning it’s heavy on sugar and light on spices. The balance is just right for classic uses—especially if you’re not into the bold flavor of dill relish. You can substitute white vinegar if you don’t have cider vinegar on hand, but don’t reduce the vinegar quantity or use homemade vinegar. Always use vinegar with 5% acidity for safe canning.

Pickle crisp is optional but helps the relish hold a bit more texture during processing. The draining and salting step is essential, so don’t skip it—otherwise, the relish may be watery.

Nutrition