Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Homemade Sweet Pickle Relish (Garden-to-table)

  Jump to Recipe |    41 Comments

This post may contain affiliate links. Please read my disclosure policy.

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.comHomemade 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!

 

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

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!

 

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

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.

 

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

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!

 

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

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 🙂

 

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

5 from 1 vote

Homemade Sweet Pickle Relish

Prep Time: 3 hrs
Cook Time: 10 mins
Total Time: 3 hrs 10 mins
Yield: 3 pints
Course: Condiment
Author: Tricia
PRINT RECIPE
Delicious served on hot dogs, deviled eggs or in your summer salads!

Ingredients

  • 4 cups unpeeled, finely diced cucumber (seeds removed from larger cucumbers)
  • 2 large onions diced
  • 1 green bell pepper finely diced
  • 1 red bell pepper finely diced
  • ¼ cup kosher salt (not a typo)
  • 1 ½ cups granulated sugar
  • 1 cup cider vinegar
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds

Instructions

  • If using large cucumbers, cut in half lengthwise and scoop out seeds with a spoon. Discard the seeds.
  • Combine the diced cucumbers, onions and peppers in a large stock pot. Sprinkle the ¼cup 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, 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 gently extract as much liquid as possible.
  • While the vegetables are draining, combine the vinegar, sugar, celery and mustard 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. If preserving, process according to standard canning procedures.
  • If not canning, cool the jars then store the jars of relish in the refrigerator. This relish will keep for several weeks if refrigerated.

Recipe Notes

Recipe adapted from Donna Matthews/July 21, 2005, Food.Com

Don’t forget to PIN!

Homemade Sweet Pickle Relish - made with fresh from the garden cucumbers. Delicious served on hot dogs, deviled eggs or in all your summer salads. www.savingdessert.com

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

SaveSave

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Basil Pesto (Garden-to-Table)Bread & Butter PicklesEasy Refrigerator Dill PicklesSpicy Corn RelishBuffalo Chicken Roll Up Appetizers
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  4. Nancy B says

    5 stars
    I doubled the recipe and used one red pepper, one green, one yellow and one orange which resulted in a beautifully coloured relish. My husband also likes to spice things up so I added a jalapeño pepper as well. Yummy!!

    reply to this comment >

    • Carol says

      Hi Tricia, I made this relish a few years ago and loved it. I just washed a batch of cukes and since it’s been awhile I have a couple questions. My cukes are only about
      3 1/2″ long, they are crisp but not juicy, is that ok or should I get some larger ones at the farmers market tomorrow? I was wondering also if the 4 c. measurement is before the pickles are diced or after the pickles are diced? I am assuming I measure after they are diced for accuracy as it would be hard to measure whole cukes. One other thing, can I double the recipe with success?

      reply to this comment >

      • Tricia Buice says

        Hi Carol – sorry if my recipe wasn’t clear. You need 4 cups of diced cucumbers. Cut large cucumbers in half and scrape out the seeds with a spoon. Don’t peel the cucumbers, just dice and measure. I use whatever size cucumbers I have on hand. No need to buy more unless you want to double the recipe – which is fine, too. Enjoy and thanks for the great questions!

        reply to this comment >

  10. 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?

    reply to this comment >

    • 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!

      reply to this comment >

Trackbacks