Sunday, August 26, 2012

Sweet Pickle Relish - canning recipe

I have been completely astounded at the number of pins and comments on my Best Dill Pickles Ever - Just like Clausen post.  That is such a wonderful recipe, plus its easy and so impressive to share.   And it makes me especially happy that this recipe has been so well received.

I love canning.  I had forgotten the wealth of filled jars in my cabinets and recipes to go with (for posting on my blog).  I'll try to do better about posting some of those canning recipes!

One of my recent commenters asked for me to post my recipe for Sweet Pickle Relish.  Hey!  I can do that because I actually have a jar in my canning cabinet begging to be opened for this picture.  And hot dogs just don't taste as good without that little taste of summer.  (I'll try to get a pic posted soon of the relish itself slathered over a big ole' hot dog!)

This is the very best relish recipe!  I even make it with all of those sunburned cucumbers that you forgot were hiding on the vine.  The cucumbers get grated up so they don't have to be perfect little cucumbers.  A good friend shared this recipe with me when I first started canning.  She is well known for her pickles.  She makes everything from bread and butter pickles, garlic dills, cinnamon pickles, and of course this delicious sweet pickle relish.  Once you try this homemade version of sweet relish, you won't be going back to store bought.  (This recipe does have to be "canned" in a water bath canner and put in sterlized jars. 

Here's how I make Sweet Pickle Relish AT HOME MY WAY:

Sweet Pickle Relish

  • 4-6 large unpeeled cucumbers - grated (The seeds don't bother me but scoop out the seeds before grating if you wish.)
  • 1 1/2 cup grated carrots (I don't even peel them, just wash good)
  • 2 medium sized onions, grated
  • 2 Tablespoons salt
(A food precessor helps or the onion will kill your eyes LOL.)

Combine this mixture, stir, and let sit 3 hours. 


In a medium saucepan, combine and bring to boil:
  • 1 1/2 cup vinegar (white or cider)
  • 2 1/2 cups sugar (white, granulated)
  • 1 1/2 teaspoon celery seed
  • 1 1/2 teaspoon mustard seed
  • the cucumber mixture, drained, above
(no substitutions on this recipe - use the spices as listed.)

Stir well and occasionally while cooking -Simmer 20 minutes. 

Put in hot, sterilized jars.  Add lids and rings. 

Water bath for 10 minutes.

NOTE-If you want the relish to look a little more green, add a few drops of green food color.  I'm pretty sure I did that when I made this batch of relish.


  1. this pickle sounds fantastic. Have a great week.

    PS I know you have probably been busy. Just a wee reminder that it would be great if you followed Carole's Chatter back. Cheers

  2. About how many cups of grated cucumber would this be? Sizes vary a lot--even "large."

    1. I think my cucumbers are usually a little bigger than a hotdog bun, if that helps.

    2. When you are cooking it all together, you will see if it is too juicy and can add more grated cucumber. You want it not to soupy. I just wing it. Sorry.



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