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Sweet Pickle Relish
Makes 3-4 Half-Pint Jars
*4 medium cucumbers, seeded and finely chopped
*1 green bell pepper, seeded and finely chopped
*1 sweet red bell pepper, seeded and finely chopped
*2 sweet yellow onions, finely chopped
*2 tablespoons salt
*1 1/2 cups sugar
*1 cup cider vinegar
*1/2 tablespoon mustard seed
*1/2 tablespoon celery seed
1Combine chopped vegetables in a large bowl. Sprinkle with salt. Cover with cold water and let stand, covered, at room temperature for 2 hours.
2Drain into a colander and rinse well with cold water. Drain well.
3Combine sugar, vinegar, mustard seed and celery seed in a large Dutch oven or stockpot. Bring to a boil. Add vegetables and return mixture to a boil.
4Reduce heat to medium-high and cook, uncovered, stirring occasionally, about 10-12 minutes or until most of the liquid has evaporated.
5Ladle relish into sterilized half-pint canning jars, leaving 1/2-inch headspace at the top. Seal with sterilized lids. Place filled jars in boiling water canner (or water bath) for 10 minutes. Remove jars and let cool on racks. Refrigerate.
  • This recipe is part of a 'Take Me Out to the Ballgame' themed menu. Click here to find the complete party menu recipes.