Saturday, August 11, 2012

Sweet Pickle Relish

Updated July 2020

I just love Sweet Pickle Relish! Great for adding to potato salad, on top of hot dogs and hamburgers, or added to mayonnaise for a nice tartar sauce to serve with your favorite breaded fish! This recipe follows my basic recipe for Bread and Butter Pickles

6 cups finely diced cucumbers (small pickling cucumbers are best)
2 cups finely diced onion
1/2 red or orange bell pepper finely diced (optional)
1 1/2 cups sugar
1 1/2 cups vinegar (white vinegar 5% acidity)
1/2 tsp salt (I use pickling salt, but any salt will work)
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp ground turmeric

*Note - I use my food processor to chop the veggies using the "pulse" button.

Mix diced cucumbers and onions in a non-reactive bowl (stainless steel or glass is best). Combine remaining ingredients in a sauce pan and bring to a boil stirring until the sugar is just dissolved.

Remove from heat and let cool to room temp; pour over cucumber/onion mixture. Cover bowl with saran wrap and let sit at least one hour ... 2 is better.

Using a slotted spoon, put relish mixture into canning jars. Push down some with your hand and ladle remaining sauce evenly into each jar leaving 1/2-inch head-space.

Seal with lids and bands and process in boiling water bath 10 minutes. Remove jars and cool on towel placed on counter top for 24 hours.

Store in kitchen pantry up to one year. Open jars must be refrigerated.

Yield: Approx 3 pints or 6 half-pint jars


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.