Homemade Sweet Pickle Relish – made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads.
We’ve got cucumbers … lots and lots of cucumbers. I eat them everyday for lunch with no complaints! I need to make pickles but thought Homemade Sweet Pickle Relish might be a nice change. My husband planted about 4 different varieties of cucumbers so I can’t even tell you what kind they are, other than the good kind!
Aside from a little chopping, relish is super simple to cook and a real treat to eat. Lightly sweet relish reminds me of my Mom’s Bread & Butter Pickles and that’s a good thing!
Dice the fresh vegetables and place all together in a large pot. Combine cider vinegar, sugar, salt, mustard seeds and celery seeds and cook for about 10 minutes.
This is an amazing relish great served on hot dogs or mixed into deviled eggs. In fact these are some of the best deviled eggs I’ve ever had. The fresh relish really took them to a whole new level of deliciousness!
Invited to a summer picnic? Take a jar of this relish as a hostess gift and I bet you get invited back year after year 🙂
- 4 cups unpeeled cucumbers, seeds removed, finely diced
- 2 large onions, diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ¼ cup kosher salt (not a typo)
- 1½ cups granulated sugar
- 1 cup cider vinegar
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
- Combine the diced cucumbers, onions, and peppers in a large stock pot. Sprinkle the ¼ cup kosher salt over the vegetable. Fill the pot with ice cold water enough to cover the diced vegetables. Set the mixture aside to rest for 2 hours.
- Line a fine mesh sieve with cheesecloth and add the vegetables. Allow them to drain for 10 minutes or so, then gather the ends of the cheesecloth together and twist to form a bundle. Squeeze a little tighter to press out the liquid, allowing it to drain. Don't smash the vegetables but extract as much liquid as possible.
- While the vegetables are draining, combine the vinegar, sugar and seeds in the large pot.
- Bring the mixture to a boil and add the vegetables.
- Stir and bring it back to a boil. Reduce the heat and simmer for 10 minutes.
- Using a slotted spoon, place the hot relish in glass jars with lids. Spoon additional brine over the vegetable if needed to cover. Process according to standard canning procedures if preserving.
- I placed mine in Weck jars and refrigerated until ready to eat. It should keep a couple of weeks if kept cold.
Don’t forget to PIN!
Pickle relish seems like summer to me! Are you getting ready to go back to school? Planning any late summer vacations? I can’t believe how quickly it has flown by. I hope you are able to squeeze in a few backyard BBQ’s before we drag out the pumpkins. Thanks so much for stopping by!