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Sweet Pickle Relish
Makes 3-4 Half-Pint Jars
Ingredients
*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
Instructions
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.
Notes
  • This recipe is part of a 'Take Me Out to the Ballgame' themed menu. Click here to find the complete party menu recipes.