Homemade Sweet Pickle Relish
The best homemade sweet pickle relish recipe! Flavourful and has a perfect balance of sweetness and tang from the vinegar, way better than store-bought!
Servings: 12 250 ml jars
Calories: 246kcal
Equipment
- 12/250 ml mason jars
- Canning toolset
- Canner pot with rack
Ingredients
- 8-10 medium cucumbers washed, unpeeled, seeded, and finely chopped (5 cups)
- 3 red or white onions 2 cups, or 1 cup red onion and 1 cup white onion finely chopped
- 4 large bell peppers seeded and finely chopped
- 5 stalks celery finely chopped 1 ½ cup
- ⅓ cup pickling salt or Kosher salt
- cold water for rinsing
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 3 cups sugar
- ¼ cup tapioca starch or 2 1/2 tbsp clearjel
- 1 tbsp mustard seeds
- 1½ tsp celery seeds
- ½ tsp ground turmeric
Instructions
- Gather, prepare and chop the vegetables. Coarsely chop all the vegetables in a food processor and transfer them to a large bowl.
- Pickling the vegetables. Mix in the pickling salt. Cover and let it stand in a cool place for 12 hours or overnight.
- Prepare the jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes.
- Cook the relish/brined vegetables. Transfer the brined vegetables to a colander or strainer and rinse with cold water. Drain the vegetables well. Press and squeeze out excess liquid. Set aside. In a large stainless steel saucepot, add sugar, tapioca starch or clearjel, mustard seeds, celery seeds, ground turmeric, and vinegar. Bring to a boil over medium-high heat for a minute until thickened. Add the vegetables stirring constantly until thick. Remove from heat.
- Canning the pickle relish. Ladle the relish in hot jars. Leave 1/2 inch headspace. Remove air bubbles and wipe the rims of each jar with a clean damp cloth or paper towel. With the lid lifter, place the lid on the jar and screw the bands. Do not overtighten the bands, just until resistance is met then increase to fingertip tight.
- Water bath canning of the pickle relish. Place the jars of relish in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
- Cooling the pickle relish. Use the jar lifter and remove it from the stockpot. Place on a kitchen towel (Do Not Tighten the rings of jars). It is recommended that the pickle relish jars must cool down for at least 24 hours undisturbed.
- Check the seal of canned pickle relish after it cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the rings completely. If the lid didn't bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.
- Label the jars of canned pickle relish. Indicate the contents and date of canning the relish.
- Storing the canned pickle relish. Store in a cool dark place. Refrigerate after opening.
Video
Notes
Use a canning rack to process on medium-high heat. Set the timer (after the water is boiling) process according to the required time. It's a good idea to have a kettle and have boiling water ready on the side. You might need more boiling water to keep the jars covered at least an inch of water atop while processing.
Nutrition
Calories: 246kcal | Carbohydrates: 59g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1182mg | Potassium: 269mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 33mg | Iron: 1mg