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!
Homemade Sweet Pickle Relish
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
Nutrition
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.
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.
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!!
Hello from Newfoundland, Canada! I’ve made two batches of this now and it’s delicious! Very easy to make too. Thanks Marilyn!
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.
Should the cucumbers be peeled before chopping?
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.
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.
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!
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
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!
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
Thank you Kerryanne for the feature!! You made my day. I will be at the party asnd thanks for hosting!
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.
Thank you for the pin Helen! I hope you all enjoy the relish. Thank you so much Helen! And thanks for the party.
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.
Thank you April. I am glad I could provide you a recipe you can use! Thanks for the party. Enjoy your weekend.
I’m not a big fan of relish… but my parents are so I’ll pass this to them. Thanks for shairng.
I like it on certain foods.i hope your parents will enjoy it!
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
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.
My mom used to make this every year. It tasted so good!! Thanks for sharing at #trafficjamweekend
I am glad to hear this relish brought back those memories. That is so special. Thank for sharing it. Enjoy your week!