Sweet Pickle Relish Recipe - Use Fresh or Can For Later Use (2024)

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One of the best ways to preserve the cucumbers from your garden is by making your own sweet pickle relish. Not only is it delicious, it is surprisingly easy to do.

This classic condiment will provide a slight crunch and tangy sweetness to a variety of dishes. Whether you use it on a hot dog, mix it into a potato salad, or use it as a secret ingredient in your favorite sandwich spread, relish adds a little extra flavor to your meals.

Best of all, this recipe is versatile enough that you can prepare it exactly how you like it. Then store it in the refrigerator for use throughout the summer, or can it so that you have fresh relish all year long.

SWEET PICKLE RELISH RECIPE

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS:

  • 3 pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  • 1 Large Sweet Onion
  • 2 Tbsp Pickling or Kosher Salt
  • 1 cup Apple Cider Vinegar
  • 1 1/2 – 2 1/2 cups Sugar*
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoon Turmeric

*Adjust the sugar to your taste preference. If you like more sweetness in your relish, use the entire 2 1/2 cups.

INSTRUCTIONS:

The first step in making this sweet pickle relish is to prepare the cucumbers. Start by slicing the washed cucumber lengthwise and remove the seeds with a spoon.

Then finely dice both the cucumbers and onions. Although you can do this by hand, I prefer to use myFood Processorto do the work for me.

However, you must be careful not to pulse the vegetables too long. Otherwise, the cucumbers will turn to mush.

Once the cucumbers and onions are diced, place them in a non-reactive pot and add the salt. Stir and let the mixture sit for 2 hours. The salt will draw out the moisture in the vegetables and after two hours you will notice a significant amount of liquid in the bowl.

Next, drain the mixture in a strainer until all the liquid is removed. You will need to press the mixture against the strainer to remove the hidden moisture located in the center of the pile.

Continue to let the cucumbers and onions drain while you prepare the relish brine. In a medium pot, over medium-high heat, add vinegar, sugar, garlic, dill, celery, mustard seed, and turmeric. Bring the mixture to a boil.

Then add the drained cucumber and onion mixture and stir. Once the pot comes back up to a boil reduce the heat and allow it to simmer for 10 minutes.

Remove the pot from the heat and let it cool completely. Store in an air-tight container in the refrigerator and use as desired or follow the canning instructions below.

Canning Instructions

If you want to make the recipe shelf-stable, you will need to can the Sweet Pickle Relish using a hot water bath canner.

Once you remove your relish from the heat, immediately ladle the hot mixture into warm and sterilized, pint size mason jars.

Fill the jars, leaving 1/2 inch headspace at the top. Then run a plastic knife down the edges of the jar to remove any air bubbles.

Wipe the rim of each jar with a clean cloth. Then add the lid and finger-tighten the band.

Using a jar lifter, lower the jar in a pre-heated hot water bath, being sure that the tops of the jars are 1-2 inches below the water line.

Then increase the heat to bring the pot to a full rolling boil. Once the water is rapidly boiling, set a cook timer for 10 minutes.

When the time is up, turn off the heat and carefully remove the lid and let the jars sit in the water for 5 minutes.

Then using the jar lifter once again, remove each jar and place them on a thick towel. Allow the jars filled with the sweet pickle relish recipe to cool at room temperature for 24 hours.

Once they have cooled completely, test to make sure that the jars have sealed properly. Do this by pressing on the center of the lid. If the lid moves up and down the jar didn’t seal and will need to be stored in the refrigerator.

However, if you can’t press the lid in, the jars are safe to store in a cool, dark place.

Frequently Asked Questions

What Type Of Cucumbers Should I Use To Make Sweet Pickle Relish?

When canning cucumbers it is most often best practice to use pickling cucumbers. However, because you are making a relish and not pickles, you can use standard, slicing cucumbers as well. Just be sure to remove the thick seed core before making the relish.

Can I Make This Sweet Pickle Relish Recipe Sugar-Free?

I have tried to use various sugar substitutes however I have not found one that gives me the same taste of standard sweet pickle relish.

How Long Can I Store It?

Fresh sweet pickle relish will last up to 6 weeks in the refrigerator. However, if you can it using the hot water bath method discussed above, it can be stored safely for up to a year.

Do You Have A Recipe For Dill Pickle Relish Instead of Sweet Pickle Relish?

As much as we like this sweet relish, some people prefer the taste of dill pickle relish instead. Good news! We have shared our favorite Dill Pickle Relish in a previous article and have included it here as well.

How Can I Use Relish?

One of the most popular ways to use relish is as a condiment on hot dogs and hamburgers. However, many recipes also call for the use of relish including deviled eggs and potato salad.

But did you know that a little spoonful of relish in tuna salad and chicken salad will add a little tanginess to your recipe? And don’t forget to mix in a little with softened cream cheese for a light and refreshing dip that can be served with chips, crackers and more!

Our Other Favorite Relish Recipes

  • Dill Pickle Relish
  • Grandma’s Zucchini Relish
  • Sweet and Spicy Zucchini Relish

Enjoy!

Mary and Jim

Sweet Pickle Relish Recipe - Use Fresh or Can For Later Use (6)

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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Yield: 3 pints

Sweet Pickle Relish Recipe

Sweet Pickle Relish Recipe - Use Fresh or Can For Later Use (7)

Sweet and tangy relish made from garden fresh cucumbers. Make it to eat fresh or can it for later use throughout the year.

Prep Time30 minutes

Cook Time20 minutes

Inactive Time2 hours

Total Time20 minutes

Ingredients

  • 3 pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  • 1 Large Sweet Onion
  • 2 Tbsp Pickling or Kosher Salt
  • 1 cup Apple Cider Vinegar
  • 2 1/2 cups Sugar*
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoon Turmeric

Instructions

  1. Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
  2. Finely dice the cucumber and onion. **I use my food processor, being careful not to process too long.
  3. Place diced cucumbers and onions in a non-reactive pot and add the salt. Stir and let sit for 2 hours.
  4. 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.
  5. In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.
  6. Add cucumber and onion mixture and return to a boil.
  7. Reduce heat to medium low and simmer for 10 minutes.
  8. Remove from heat.
  9. Cool and store in refrigerator for up to 6 weeks or process in a hot water bath canner for 10 minutes and store the sealed jars in a cool, dark place for up to one year.

Notes

  • *Adjust the level of sugar to your taste preference. For a less sweet relish use 1 1/2 cups and for a more sweet relish use the entire 2 1/2 cups.
  • You can use distilled white vinegar (5%) however the relish will have a stronger vinegar flavor.

Recipe courtesy of Old World Garden Farms

Nutrition Information:

Yield:

3

Serving Size:

1 grams

Amount Per Serving:Calories: 392Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 135mgCarbohydrates: 85gFiber: 5gSugar: 67gProtein: 6g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Sweet Pickle Relish Recipe - Use Fresh or Can For Later Use (2024)

FAQs

How long is sweet pickle relish good for? ›

According to the FoodKeeper app, relish should be eaten with 30 MONTHS of purchase if it's in the pantry. If it's opened and is being refrigerated, it should be used up within nine months.

Can I use expired relish? ›

Relish if refrigerated can last up to a year. Saying that you need to observe any expiration dates. After the expiration date has passed you need to throw it out. If there is any mold present in the relish you also need to discard and throw out.

How do you preserve homemade relish? ›

Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours. The jars should all be sealed after 1 hour.

How long is homemade canned relish good for? ›

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

How long are homemade canned sweet pickles good for? ›

Canned or Jarred Pickles

Thanks to this heat processing, any bacteria gets killed off. Unopened jars can then sit pretty on your pantry shelf for years! However, for optimal flavour and crunch, it's best to eat up these shelf-stable pickles within 1 year of canning.

Can you eat eggs 2 months out of date? ›

Eggs are a delicious, nutritious protein source. While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date.

Does unopened ketchup go bad? ›

Yes, ketchup can go bad. If unopened, commercial ketchup “can last for up to a year in your pantry,” says Okegbe, but once opened and refrigerated, it should ideally be consumed within six months. If left in the pantry once opened, use up the ketchup within a month to be safe.

Can you freeze relish? ›

In regard to freezing, relish contains a high percentage of vinegar and sugar, which makes freezing unnecessary and not recommended due to potential degradation in texture and taste. If you freeze it anyways, it's good for 10-12 months.

Is pickle relish just chopped up pickles? ›

In the United States, the most common relish is made from chopped pickled cucumbers, either dill or sweet pickles. It's used as a topping on sandwiches, burgers and hot dogs. But in other parts of the world, popular relishes are made with other ingredients.

Is there a difference between dill relish and sweet relish? ›

A: Dill relish is seasoned with the dill herb and hs a minimal quantity of sugar. Sweet relish is spiced usually with clove, and it has a large quantity of sugar or other sweeteners.

Is India relish the same as sweet relish? ›

What's India Relish? It's sweet relish with a dash of curry.

Does pickle relish go bad if not refrigerated? ›

Yes, relish needs to be refrigerated if it is opened. If it's not opened, you can store it, unrefrigerated, in a cool dry place.

Where do you store homemade relish? ›

This will keep for up to 6 months in a sterilised jar in the fridge. You can sterilise glass jars in the dishwasher on the hottest cycle, or alternatively, heat washed, dried jars and metal lids in a 120C oven for 20 minutes. Fill jars while still hot.

How do you thicken homemade relish? ›

You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal. Let cool and add to your delicious summer and autumn dishes for a burst of tangy tomato goodness.

How do you know if pickling has gone bad? ›

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Does sweet pickle juice go bad? ›

The short answer is yes, pickle brine will eventually go bad. “All items have a shelf life," Bec says. "So I would not hold onto it for more than one to two months after consuming the pickled product."

How long are condiments good for after the expiration date? ›

Mayonnaise: 2-3 months after the “Use by” or “Best by” date. Miso: 1 1/2 years. Mustard: 1 year. Olives: 1 year or date on the package (jarred or canned), 2-3 months (from the deli)

Should you refrigerate relish after opening? ›

Refrigerate After Opening

This also goes for chutneys, horseradish, chimichurri, pesto, mayonnaise, aioli, remoulade, tartar sauce, jams, jellies, relishes, and the ginger and wasabi that come with sushi.

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