Description
This Sweet Pickle Relish recipe offers a tangy and sweet condiment made from finely chopped cucumbers, onions, and green bell peppers simmered in a spiced vinegar and sugar mixture. Perfectly balanced with celery and mustard seeds, this relish is ideal for adding a burst of flavor to sandwiches, hot dogs, and burgers. The relish is prepared by soaking the vegetables in saltwater, simmering the mixture, and then preserving it through boiling water bath canning for long-term storage.
Ingredients
Scale
Vegetables
- 4 cups cucumbers, finely chopped
- 2 cups onions, finely chopped
- 2 cups green bell peppers, finely chopped
Seasonings and Liquids
- 1/4 cup salt
- 3 1/2 cups sugar
- 2 cups white vinegar
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
Instructions
- Prepare the vegetables: Place the finely chopped cucumbers, onions, and green bell peppers in a large bowl. Sprinkle with 1/4 cup of salt and cover with cold water. Let it sit for about 2 hours to draw out excess moisture and enhance texture.
- Drain excess water: After 2 hours, drain the vegetables well, pressing out as much moisture as possible to prevent the relish from becoming watery.
- Make the brine: In a large pot, combine sugar, white vinegar, celery seeds, and mustard seeds. Bring this mixture to a boil while stirring to dissolve the sugar completely.
- Simmer the relish: Add the drained vegetables to the boiling brine. Return to a boil, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally to blend flavors.
- Fill the jars: Carefully spoon the hot relish into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with sterilized lids.
- Process the jars: Place the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing and safe preservation.
- Cool and store: Allow the jars to cool completely at room temperature. Store them in a cool, dark place where the relish can keep for up to one year.
Notes
- Use fresh, firm vegetables for the best texture and flavor.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Adjust sugar levels slightly if you prefer a less sweet relish.
- This relish can be refrigerated and used within a few weeks if not canned.
- After opening, store the relish in the refrigerator and consume within a month.
