Sweet Pickle Relish

This is a lovely, classic 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.

The recipe

Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 8 x quarter-litre (1/2 US pint) jars

Headspace: 2 cm (1/2 inch)

Processing time: 10 minutes

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Dill Pickle Relish

Yield: 8 x quarter-litre jars (1/2 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

Yield 8 quarter-litre jars (1/2 pint / 250 ml/ 8 oz)

Calories 8 kcal

Ingredients

• 750 g cucumber (4 medium / 4 cups finely chopped / 1 1/2 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)
• 500 ml cider vinegar (5% acidity or higher. 2 cups / 16 oz)
• 4 tablespoons pickling salt (OR non-bitter, non-clouding salt salt)
• water
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 800 g sugar (white. 3 1/2 cups / 28 oz)

Metric - US Customary

Instructions

1. Wash cucumber, slice sliver off each end. Leave unpeeled, finely chop. Put in a very large bowl, or a pot.
2. Peel and finely chop the onion; add to the cucumber.
3. Wash seed, and finely chop the peppers; add to the cucumber.

4. Sprinkle the salt over the vegetables, mix a bit with your hands, then pour enough cold water over the veg to cover them all.

5. Let stand 2 hours.

6. Drain, rinse and drain again.

7. While the mixture is draining, in a large pot put the vinegar, celery seed, mustard seed and sugar.

8. Stir, bring to a simmer.
9. Add the drained veg.
10. Bring to a low boil then simmer uncovered for 10 minutes.

11. Pack hot into quarter-litre (1/2 US pint) jars. 

12. Leave 2 cm (1/2 inch) headspace.
13. Debubble, adjust headspace.
14. Wipe jar rims.
15. Put lids on.
16. Process in a water bath or steam canner.
17. Process jars 10 minutes; increase time as needed for your altitude.
18. Best after at least a month of jar time.

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 recommend Herbamare Sodium-Free .

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

Australia and New Zealand vinegar strength special notes.

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

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

* 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.