Print

Homemade Sweet Pickle Relish Recipe for Easy Water Bath Canning

homemade sweet pickle relish - featured image
Print Recipe

This homemade sweet pickle relish balances crisp cucumber bits with a silky-sweet, tangy syrup, perfect for water bath canning and adding bright flavor to burgers, sandwiches, and dips.

Ingredients

  • Fresh cucumbers (preferably Kirby or pickling cucumbers), finely chopped
  • White onions, finely chopped
  • Green bell pepper, finely chopped (optional)
  • Granulated sugar
  • Distilled white vinegar (5% acidity)
  • Pickling salt or kosher salt (no iodized salt)
  • Mustard seeds
  • Celery seeds
  • Turmeric powder
  • Ground cinnamon (a pinch)
  • Ground cloves (a pinch, optional)

Instructions

  1. Prepare the vegetables (20 minutes): Wash cucumbers and pat dry. Using a food processor fitted with a chopping blade or a sharp knife, finely chop cucumbers, onions, and bell pepper (if using). Place chopped veggies into a large mixing bowl.
  2. Drain excess moisture (15 minutes): Sprinkle 2 tablespoons of pickling salt over the chopped vegetables, toss well, and let sit for 1 hour. After an hour, rinse thoroughly with cold water to remove excess salt, then drain in a colander or use cheesecloth to squeeze out remaining liquid.
  3. Prepare jars and lids: Sterilize canning jars and lids by boiling them in your water bath canner or large pot for 10 minutes. Keep jars hot until ready to fill.
  4. Make the pickling liquid (10 minutes): In a large pot, combine 3 cups (24 fl oz) white vinegar, 3 cups (1 lb 5.4 oz) granulated sugar, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon turmeric, 1/4 teaspoon ground cinnamon, and a pinch of ground cloves. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
  5. Cook the relish (15 minutes): Add drained vegetables to the hot pickling liquid. Reduce heat to medium and simmer gently, stirring occasionally, for 10-15 minutes until the mixture thickens slightly and becomes glossy.
  6. Fill jars (15 minutes): Use a canning funnel to ladle the hot relish into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles by gently tapping the jars or running a non-metallic spatula around the inside edges.
  7. Seal jars and water bath (10-15 minutes): Wipe rims clean with a damp cloth. Place sterilized lids and bands on jars, tightening bands fingertip tight. Place jars in the water bath canner, ensuring they’re covered by at least 1 inch of water. Boil for 10 minutes (adjust time for altitude if needed).
  8. Cool and store: Carefully remove jars from the canner with a jar lifter and place on a kitchen towel to cool undisturbed for 12-24 hours. Check seals — lids should be concave and not pop when pressed. Store in a cool, dark place.

Notes

Toast mustard seeds lightly in a dry pan before adding to the pickling liquid for deeper flavor. Drain vegetables thoroughly to avoid watery relish. Use fingertip tightness on jar bands to ensure proper sealing during canning. Adjust boiling time for altitude if necessary. Variations include adding jalapeños for spice or reducing sugar for a low-sugar version.

Nutrition

Keywords: sweet pickle relish, water bath canning, homemade relish, pickling, cucumber relish, easy relish recipe, canning recipe, summer preserve

Find it online: https://fuzzyforker.com/homemade-sweet-pickle-relish-recipe-for-easy-water-bath-canning/