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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 🙂
Delicious served on hot dogs, deviled eggs or in your summer salads!
- 4 cups unpeeled cucumbers, seeds removed, finely diced
- 2 large onions, diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1/4 cup kosher salt (not a typo)
- 1 1/2 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 1/4 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.
Recipe adapted from Donna Matthews/July 21, 2005, Food.Com
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!
Tricia
Jennifer @ Seasons and Suppers says
Beautiful relish and such a perfect way to preserve summer 🙂
Tricia Buice says
Thanks Jennifer 🙂
John/Kitchen Riffs says
Never even thought of making my own pickle relish. But I should — we have cucumbers coming out of our ears. OK, not really, but you know what I mean. 🙂 This looks awesome — thanks so much.
Tricia Buice says
I keep asking myself why it took so long to make this! Love it 🙂
Susan says
I have lots and lots of baby cukes on the vine waiting to grow up. I can’t wait to try this recipe when they do, Tricia. Pinning to my canning and preserving board!
Tricia Buice says
I hope you get the opportunity to make this Susan – it is so tasty!
Toni | BoulderLocavore says
I love this Tricia! It looks so fresh and flavorful. So much better than the watery version at the store. Beautiful dice on all the veg!
Tricia Buice says
Thanks so much Toni! It is so good and really does taste fresh.
Gerlinde @ Sunnycovechef says
Anything homemade is so much better and your relish looks great. My mother canned all time.
Tricia Buice says
My mother did too Gerlinde. I wish I had more time to do it! Have a great week.
Betty says
I have not canned one thing this entire summer, and I just have a few days of summer vacation left! My two cucumber plants have been prolific though, and I just may be able to squeeze in a batch of this before reporting back to work next week. How does the summer fly by so fast?
Tricia Buice says
I can’t believe summer is almost over Betty. I bet you will be busy getting all those things done you wish you had finished. I feel the same way each and every weekend! There is never enough time 🙂 Have a great week and best wishes for a wonderful school year!
sue|theviewfromgreatisland says
This looks so colorful and fresh, I think I’d end up with a 2 to 1 ratio of relish to hot dog!
Tricia Buice says
Good plan Sue! I can’t believe how much better homemade is compared to store bought (or maybe I can!) Thanks!
Monica says
You even make relish mesmerizingly beautiful! : ) It looks wonderful, all the better with your own homegrown cucumbers.
Tricia Buice says
Thank you so much Monica!
Mandy says
Divine!
🙂 Mandy xo
Tricia Buice says
Thanks Mandy 🙂
cheri says
Hi Tricia, isn’t amazing that even condiments tastes better homemade and with fresh ingredients. Looks like once again you took it to a new level.
Tricia Buice says
Thanks so much Cheri – it does have an amazingly fresh taste – and it’s good on everything!~
Becky Green says
This looks SO GOOD, Tricia!!!! Love all the color! 😉
Tricia Buice says
Thanks Becky!
Monique says
I am MARKETING tomorrow..
I want to make this..I make our relish..but this is so different!
Thank you!
Tricia Buice says
Thank you Monique. Hope you love it!
Larry says
I’m not a fan of sweet pickle relish, but yours looks delicious.
Tricia Buice says
Thanks Larry – it tastes a lot like Bread & Butter pickles. Happy travels!
Chris Scheuer says
I’ll take mine right out of the jar. I see you have a spoon waiting for me. It looks fabulous!
Tricia Buice says
Thanks Chris – it is really good on everything!
[email protected]'s Recipes says
So colourful and fresh!
Tricia Buice says
Thanks Angie 🙂