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Marilyns Treats

May 17, 2020 · 22 Comments

Homemade Sweet Pickle Relish

How to· Tip Friday

Homemade Sweet Pickle Relish is so simple to make. Let your extra fresh cucumbers work for you all year long.
Homemade Sweet Pickle Relish is so simple to make. Let your extra fresh cucumbers work for you all year long.

Homemade Sweet Pickle Relish

Homemade Sweet Pickle Relish is so simple to make. Let your extra fresh cucumbers work for you all year long.

I love relish. And Sweet Pickle Relish is my absolute favorite.

I am a creature of habit. And the way I use my condiments are no exception.

For instance. Mustard ONLY goes on salami sandwiches, liverwurst, sausage or those big hot pretzels you get at a sporting event.

Ketchup gets saved for hot dogs and hamburgers, french fries scrambled eggs. (Yes I am one of “those” people).

Cocktail and tartar sauces are strictly for seafoods, hush puppies and fries that are served with fish.

And relish? Why that is for hot dogs and tuna salad!!

We used to buy our condiments. But with dietary changes and trying to live without preservatives I have started making my own.

These are the INGREDIENTS you will need:

  • 3 Pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  • 1 Large sweet onion
  • 1/4 Cup Pickling or Kosher Salt
  • 3 Cups White Vinegar
  • 3/4 Cup Sugar
  • 4 Cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoonsMustard seed
  • 2 teaspoons Seed
  • 1/2 teaspoon Turmeric

These are the INSTRUCTIONS For preparation:

  • Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
  • Finely dice the cucumber and onion. 
  • Place diced cucumbers and onions in a non reactive pot and add the salt. Stir and let sit for 2 hours.
  • Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.
  • In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.
  • Add cucumber and onion mixture and return to a boil.
  • Reduce heat to medium low and simmer for 10 minutes.
  • Remove from heat.
  • Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.

NOTES

Recipe courtesy of Old World Garden Farms

This way I can control the freshness, ingredients and how much I will have on hand.

And some I can spice up or down to suit my needs. No reason to have a bunch of different types around.

But relish?? That one is near and dear to my heart.

I am the only person in my home that loves sweet pickles. Or sweet pickle relish for that matter.

And I make a fair amount of tuna salad. So having it on hand when I need it is a must.

It is very easy to make. But like any food you pickle it does take time. And you can’t skip any steps.

I have been using this recipe from Old World Garden Farms for a while now. And it has never failed me.

It makes about 3-4 pints of canned relish. And that lasts me throughout the summer.

I have tried to use sugar substitutes and it negatively affects the overall taste of the recipe. Instead, I use raw sugar cane to avoid refined white sugar without sacrificing the taste.

This Sweet Pickle Relish is a recipe you will want to give a try!

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

Homemade Sweet Pickle Relish is so simple to make. Let your extra fresh cucumbers work for you all year long.

Homemade Sweet Pickle Relish

Homemade Sweet Pickle Relish is so simple to make. Let your extra fresh cucumbers work for you all year long.
4.41 from 15 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: canned, homemade, pickle
Method: Canning
Skill Level: Advanced
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Adjust Servings: 4 Pints
Calories: 20kcal
Author: Marilyn

Ingredients

  • 3 Pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  • 1 Large sweet onion
  • 1/4 Cup Pickling or Kosher Salt
  • 3 Cups White Vinegar
  • 3/4 Cup Sugar
  • 4 Cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoons Mustard seed
  • 2 teaspoons Clelery Seed
  • 1/2 teaspoons Turmeric

Instructions

  • Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
  • Finely dice the cucumber and onion.
  • Place diced cucumbers and onions in a non reactive pot and add the salt. Stir and let sit for 2 hours.
  • Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.
  • In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.
  • Add cucumber and onion mixture and return to a boil.
  • Reduce heat to medium low and simmer for 10 minutes.
  • Remove from heat.
  • Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.

Notes

Recipe courtesy of Old World Garden Farms
I have tried to use sugar substitutes and it negatively affects the overall taste of the recipe. Instead, I use raw sugar cane to avoid refined white sugar without sacrificing the taste.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Tbs | Calories: 20kcal (1%) | Carbohydrates: 5g (2%) | Protein: 0.1g | Fat: 0.1g | Sodium: 122mg (5%) | Potassium: 4mg | Fiber: 0.2g (1%) | Sugar: 4.4g (5%) | Vitamin A: 3IU
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankNancy says

    September 25, 2020 at 6:27 PM

    I am in the process of making this and have a question. On the measurements, you have some lower case “t” and some upper case “T”. But both with the “tsp”. Not sure if the upper case “Tsp” is suppose to be tablespoon or not. Thank you.

    Reply
    • blankMarilyn says

      September 25, 2020 at 6:37 PM

      Thank you for asking! And sorry for the confusion. They are all teaspoon. My recipe program automatically capitalizes the word if I type it in. If I paste it, it takes the lower case my recipe info is in. I try to catch it but sometimes I miss. So the answer if all teaspoons. An I am going to fix that now!! Again, thanks for pointing the confusion out. I hope you enjoy the recipe!!

      Reply
  2. blankLorna Yard says

    September 15, 2020 at 10:37 PM

    Hello from Newfoundland, Canada! I’ve made two batches of this now and it’s delicious! Very easy to make too. Thanks Marilyn!

    Reply
    • blankMarilyn says

      September 15, 2020 at 10:47 PM

      Welcome Lorna! I am glad to you hear you made the sweet pickle relish and enjoyed it!! Ever since I found this recipe I have never bought store relish again. I am glad you liked it enough to come back and let me know!! It makes a great deal of difference to me as well as others looking to try the recipe. Enjoy your week and I hope you come back again.

      Reply
  3. blankLisa Brewer says

    August 16, 2020 at 2:42 PM

    Should the cucumbers be peeled before chopping?

    Reply
    • blankMarilyn says

      August 16, 2020 at 3:29 PM

      I think that is a personal preference. I keep the skins on. The relish doesn’t get mushy when I do. I think ti would depend on how thick the skins are. Thanks for asking! Enjoy.

      Reply
  4. blankLaura H says

    August 3, 2020 at 8:45 PM

    If I were ever to try this recipe again, there would need to be an adjustment in flavors – WAY too much vinegar and not at all close enough to being sweet to be called a sweet relish. Now we’ll be have to add sugar every time we open a new jar.

    Reply
    • blankMarilyn says

      August 3, 2020 at 8:54 PM

      I am so sorry to hear about your experience! I appreciate you coming back and letting me know how this recipe turned out for you. Can you give me more alternatives for the amount of vinegar? It is a total shame you went through the time and expense to make this only to be let down. If you do prepare it again and make adjustments please let me know so I can also try them. And perhaps add the alternatives to the notes in the recipe. I hope you can salvage whatever is left. Thanks again for your honesty!

      Reply
  5. blankMiz Helen says

    June 4, 2020 at 10:22 AM

    Congratulations, your awesome post is featured on Full Plate Thursday 487 this week! Thanks so much for sharing your talent with us and please come back soon!
    Miz Helen

    Reply
    • blankMarilyn says

      June 5, 2020 at 5:42 PM

      Thank Miz Helen for the feature. You have made my day!! Thank you for hosting and I will see you at the next party. Enjoy your day!

      Reply
  6. blankKerryanne says

    June 4, 2020 at 3:47 AM

    You just can’t beat homemade Marilyn!
    Thank you for sharing your sweet pickle relish at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tomorrow’s party and pinning to the party board too.
    Hugs,
    Kerryanne

    Reply
    • blankMarilyn says

      June 5, 2020 at 5:42 PM

      Thank you Kerryanne for the feature!! You made my day. I will be at the party asnd thanks for hosting!

      Reply
  7. blankHelen at the Lazy Gastronome says

    May 30, 2020 at 6:57 PM

    Pinned this – Can’t wait to make it for hot dogs when people can come for a bbq!l Thanks for sharing this at the What’s for Dinner party! Glad you’re part of the fun.

    Reply
    • blankMarilyn says

      May 30, 2020 at 8:21 PM

      Thank you for the pin Helen! I hope you all enjoy the relish. Thank you so much Helen! And thanks for the party.

      Reply
  8. blankApril J Harris says

    May 30, 2020 at 12:16 PM

    I love sweet pickle relish, and it’s not that easy to get over here in the UK , so I’m really pleased to see your recipe, Marilyn! Thank you so much for sharing and for being a part of the Hearth and Soul Link Party community.

    Reply
    • blankMarilyn says

      May 30, 2020 at 4:32 PM

      Thank you April. I am glad I could provide you a recipe you can use! Thanks for the party. Enjoy your weekend.

      Reply
  9. blankChas Greener says

    May 29, 2020 at 1:34 PM

    I’m not a big fan of relish… but my parents are so I’ll pass this to them. Thanks for shairng.

    Reply
    • blankMarilyn says

      May 29, 2020 at 1:46 PM

      I like it on certain foods.i hope your parents will enjoy it!

      Reply
  10. blankMargy says

    May 28, 2020 at 3:38 PM

    I’m in the city and all of my homegrown, home canned relish is back home at our float cabin. It kills me to have to buy relish that doesn’t taste as good and costs a whole lot more. – Margy

    Reply
    • blankMarilyn says

      May 28, 2020 at 6:51 PM

      I understand Margy. I can beginning to make many of my own condiments and spices. They taste so much better. I hope you find a way around your situation! Enjoy your week.

      Reply
  11. blankTracy Albiero says

    May 24, 2020 at 8:15 PM

    My mom used to make this every year. It tasted so good!! Thanks for sharing at #trafficjamweekend

    Reply
    • blankMarilyn says

      May 24, 2020 at 9:41 PM

      I am glad to hear this relish brought back those memories. That is so special. Thank for sharing it. Enjoy your week!

      Reply

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blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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