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Home / Relish / Sweet Pickle Relish

Sweet Pickle Relish

Filed Under: Relish, Seasonal Summer Tagged With: Cucumber

Sweet pickle relish 2001

This is a recipe for a lovely, classic home-canned relish with a spritely, sweet taste and crisp texture from the Ball Blue Book.

Some commercial versions may include cabbage as a cheaper filler ingredient, but this version sticks to the classic ingredients.

This is good on both hotdogs and hamburgers.

Contents hide
  • 1 The recipe
  • 2 Sweet Pickle Relish
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar and salt-free version

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 8 x quarter-litre (½ US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes

Print

Sweet Pickle Relish

Yield: 8 x quarter-litre jars (½ pint / 250 ml/ 8 oz)
Course Condiments
Cuisine American
Keyword Relish
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 quarter-litre jars (½ pint / 250 ml/ 8 oz)
Calories 8kcal
Metric - US Customary

Ingredients

  • 750 g cucumber (4 medium / 4 cups finely chopped / 1 ½ lbs)
  • 350 g onion (finely chopped (2 cups / 12 oz)
  • 150 g red bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 1 large)
  • 150 g green bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 1 large)
  • 4 tablespoons pickling salt
  • 500 ml cider vinegar (5% acidity or higher. 2 cups / 16 oz)
  • water
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 800 g sugar (white. 3 ½ cups / 28 oz)
Metric - US Customary

Instructions

  • Wash cucumber, slice sliver off each end. Leave unpeeled, finely chop. Put in a very large bowl, or a pot.
  • Peel and finely chop the onion; add to the cucumber.
  • Wash seed, and finely chop the peppers; add to the cucumber.
  • Sprinkle the salt over the vegetables, mix a bit with your hands, then pour enough cold water over the veg to cover them all.
  • Let stand 2 hours.
  • Drain, rinse and drain again.
  • While the mixture is draining, in a large pot put the vinegar, celery seed, mustard seed and sugar.
  • Stir, bring to a simmer.
  • Add the drained veg.
  • Bring to a low boil then simmer uncovered for 10 minutes.
  • Pack hot into quarter-litre (½ US pint) jars. 
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 8kcal | Carbohydrates: 1.6g | Protein: 0.3g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.3g | Sugar: 0.7g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, we have used Herbamare Sodium-Free with success. It is non-bitter and non-clouding.

More information about Sugar and Salt-Free Canning in general.

Australia and New Zealand vinegar strength special notes.

Sweet Pickle Relish 2004

Recipe notes

  • Use cucumbers with no wax on the skin.
  • You can use pulse button on food processor to do the fine chopping.
  • You can use any colours of bell pepper, or even all the same colour.
  • Instead of apple cider vinegar, you could use white vinegar (5% or higher). The taste might be a bit harsher.
  • Instead of sugar, you could use the same volume amount of Splenda® OR 4 to 5 teaspoons liquid stevia (we have used Better Stevia liquid stevia with good results.)

Recipe source

Sweet Pickle Relish. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 89.

Modifications: suggested sugar and salt subs

Nutrition information

Regular version

Per 2 tablespoons / 30 ml:

  • 54 calories, 109 mg sodium

sweet pickle relish nutrition regular

Sugar and salt-free version

Per 2 tablespoons / 30 ml:

  • 7 calories, 1 mg sodium
  • Weight Watchers PointsPlus®:  1 to 5 tablespoons, 0 points. 8 to 17 tablespoons, 1 point

sweet pickle relish

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Newell Corporation.

Sweet pickle relish 2002

Tagged With: Cucumber

Filed Under: Relish, Seasonal Summer Tagged With: Cucumber

Reader Interactions

Comments

  1. Peter

    January 31, 2021 at 3:24 am

    5 stars
    Really liked this one, it replicates the taste a certain well known commercial brand of relish, but lacks the tiny little red bell pepper pieces (which probably they use for looks alone).

    Reply
  2. Dana

    August 22, 2020 at 1:48 pm

    Can you double or triple this recipe?
    Thank you.

    Reply
    • Healthy Canning

      September 22, 2020 at 1:04 pm

      See adjusting batch size: https://www.healthycanning.com/adjusting-batch-size-home-canning/

      Reply
  3. Kristina Brower

    August 01, 2020 at 6:35 pm

    Can this be made without the onions?

    Reply
    • Healthy Canning

      September 24, 2020 at 2:57 am

      It would be safe to omit the onion.

      Reply
    • Vickie B

      March 25, 2023 at 4:19 am

      5 stars
      I have been making this for several years. One year I did not have enough onions so i used carrots in place of the onions. We all love it this way. This addition of carrots add just a little crunch to the relish and the color really pops. I usually make at least 4 batches of this recipe every year and we never have enough. I love sharing with our neighbors and friends to enjoy. *Note: I use a new flour sack towel and squeeze the excess water from my veggie. Draining leaves too much water in the veggies and this mutes the flavor of the finished product.

      Reply
  4. Elizabeth Eskelson

    August 12, 2019 at 11:01 pm

    HELP!!I followed the recipe to the tee. I left the salt on for 2 hours then I rinsed (used my hands to stir under the faucet ). I did this 4 times then finished the recipe. I decided to taste before water bathing. It was awful, so salty! WHY! What can I do to remedy the problem?

    Please help me!!!

    Elizabeth E.

    Reply
    • Healthy Canning

      September 08, 2019 at 4:53 pm

      No idea, sorry! The salt quantity and the directions for salt use are correct as written. Very sorry for your experience. Perhaps cutting the salt back to 2 tablespoons would be more to your taste.

      Reply
      • Marsha

        July 10, 2022 at 8:11 pm

        I know what she did – she added the salt that is used for brining to the syrup. Site admin you might want to move salt to top of the recipe. Having the salt listed after the vinegar looks like it should be included with the syrup. Just a suggestion to avoid confusion in the future.

        Reply
        • Healthy Canning

          July 13, 2022 at 7:29 pm

          Thanks, done!

          Reply
  5. Christina Lightburn

    September 21, 2018 at 11:53 pm

    5 stars
    Would you know if Raw unfiltered apple cider vinegar w/ mother would change the outcome of this splendid pickle relish recipe?

    Reply
    • Healthy Canning

      September 08, 2019 at 4:51 pm

      Just be sure it is 5% acidity or higher. The relish colour might be a bit darker, but the taste might be nicer.

      Reply
  6. Krista

    August 15, 2018 at 6:23 pm

    Can you let set for more than 2 hours?

    Reply
    • Healthy Canning

      September 08, 2019 at 4:52 pm

      A bit longer would be fine. If much longer, then cover and refrigerate.

      Reply
  7. Linda

    August 27, 2016 at 3:57 pm

    You did not say how much vinegar

    Reply
    • Healthy Canning

      August 27, 2016 at 6:26 pm

      Thanks for letting us know Linda, it seems to have got sideswiped in a recent update to that recipe which added sweetener alternatives. The vinegar is 500 ml (2 cups / 16 oz) cider vinegar 5% though white 5 % or higher is also fine.

      Reply
      • Logan

        July 20, 2020 at 1:08 am

        How about
        Pints?

        Reply
        • Healthy Canning

          September 24, 2020 at 6:04 pm

          The recipe was only lab-tested for half-pints. See: Jar sizes: https://www.healthycanning.com/jar-sizes/

          Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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