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5 from 1 vote

Homemade Sweet Pickle Relish

Delicious served on hot dogs, deviled eggs or in your summer salads!
Prep Time3 hrs
Cook Time10 mins
Total Time3 hrs 10 mins
Course: Condiment
Servings: 3 pints
Author: Tricia


  • 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


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