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How to Make Sweet Pickle Relish (the healthier way)

July 23, 2009 by Laura 62 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Your family will be so excited that I am giving you this sweet pickle relish recipe. Yes, the very strong smell of onions, cucumbers and vinegar cooking on your stove will bring them to tears and make them beg for a spoonful. (Or rather they will be like my boys and come downstairs with a disgusted look on their faces while holding their noses asking WHAT in the world you are making.)

Don’t worry…the smell in your kitchen goes away. Eventually. And then you are left with several jars of sweet pickle relish…enough to last you quite a while. (This recipe makes more than a year’s supply for our family. We don’t tend to go through pickle relish very quickly, but I really like having it on hand.)

If you have a few extra cucumbers and enjoy adding sweet pickle relish to your tuna salad, etc…you’ll like this healthier version. I cut the sugar in half compared to the other recipes I found..plus used organic sucanat (dehydrated cane sugar juice) instead of regular sugar and it is plenty sweet enough for our taste!

Homemade Sweet Pickle Relish Recipe

Sweet Pickle RelishYum

How to Make Sweet Pickle Relish (the healthier way)
 
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Author: Laura
Ingredients
  • 8 medium sized cucumbers
  • 2 large onions
  • 2 sweet green peppers
  • 1 sweet red pepper
  • ⅓ cup sea salt
  • 3 cups rapadura or sucanat
  • 3 cups apple cider vinegar
  • 2 T. whole celery seed
  • 2 T. whole mustard seed
Instructions
  1. Begin by slicing the cucumbers, peppers and onions.
  2. Chop the vegetables into tiny pieces. I find that putting them into my food processor works best for this.
  3. Pour the chopped veggies into a large bowl.
  4. Cover them with water and let them soak for about two hours (longer won't hurt).
  5. Pour the soaked veggies through a strainer until all the water is drained out.
  6. Pour strained veggies into a bowl and add remaining ingredients.
  7. Stir well.
  8. Pour contents of bowl into a large pot.
  9. Bring to a boil.
  10. Simmer relish for ten minutes, then transfer it into pint sized jars. (I was able to make six full pints, with a little bit leftover.)
  11. Following these hot water bath canning methods, process the pickle relish for 10 minutes (from start of boiling).
3.4.3177

 picklerelish1sm
Begin by slicing the cucumbers, peppers and onions.

    picklerelish2sm
Chop the vegetables into tiny pieces.
I find that putting them into my food processor works best for this.

piclerelish3sm
Pour the chopped veggies into a large bowl.
Cover them with water and let them soak for about two hours (longer won’t hurt).

piclerelish4sm
Pour the soaked veggies through a strainer until all the water is drained out.

piclerelish5sm
Pour strained veggies into a bowl and add remaining ingredients.

picklerelish6sm
Stir well.

picklerelish7sm
Pour contents of bowl into a large pot. Bring to a boil.

Simmer relish for ten minutes, then transfer it into pint sized jars. (I was able to make six full pints, with a little bit leftover.)

piclerelish8sm
Following these hot water bath canning methods,
process the pickle relish for 10 minutes (from start of boiling).

picklerelishsm
Six beautiful jars of pickle relish all ready to go!

You’ll find more preserving help and tutorials in my Gardening and Preserving ebook!

The cost for this relish was very low, as the cucumbers were given to me for free and the other veggies came from my garden. The added ingredients were low cost as it all divided into SIX jars of pickle relish! Each jar only cost a few cents. I LOVE gardening season!

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Filed Under: Canning and Preserving, Condiments, Recipes

Comments

  1. Josette says

    July 23, 2009 at 10:06 pm

    ohh thank you!! I love to use pickle relish. Thanks again!!

    Reply
  2. Josette says

    July 23, 2009 at 10:08 pm

    I know this might be a dumb question but do I need to store it in the refrigerator…freezer on in my pantry?????????

    Reply
    • Laura says

      July 23, 2009 at 10:21 pm

      If you put it through the hot water bath process…it’s fine to store them in your pantry. I’ve had some in mine for over two years before and they did great!

      Reply
  3. Cardamom says

    July 24, 2009 at 4:14 am

    This is so neat! We LOVE LOVE LOVE pickle relish, and I always feel bad buying it because of what’s in it. This recipe is perfect for us. I also hope to try the Nourishing Traditions lacto-fermented pickles sometime, then chop those up for relish. We use pickle relish and mayonnaise to whip up tartar sauce, too.

    Reply
  4. Jessica says

    July 24, 2009 at 5:42 am

    Thank you so much for sharing this! I want to try this! Hopefully my cucumbers will start growing soon!

    Reply
  5. Step says

    July 24, 2009 at 6:57 am

    Thanks!!!! Funny, but I was just thinking about homemade pickle relish the other day when we had hot dogs for dinner. My eldest boy was looking at the ingredients on the jarred relish and couldn’t believe how much sugar was in it. Yes, my kids are label readers just like their mom — lol!

    Reply
  6. Shannon Rodriguez says

    July 24, 2009 at 8:40 am

    What suggestions do you have we have prefer dill relish instead of sweet? Just leave out the sugar?
    You deserve Awesome Mother of the Year Award! I am quite envious!!!!

    Reply
    • Laura says

      July 24, 2009 at 2:33 pm

      No, dill pickles require adding dill seed and some other spices. Here’s a link I found while doing a quick search: http://www.recipezaar.com/Tangy-Dill-Pickle-Relish-182788

      Reply
  7. Josette says

    July 24, 2009 at 11:41 am

    you don’t happen to have a mayo recipe. I do the nourishing tradtions one but it just doesnt’ cut it for me. I saw that the wilderness family naturals offers a mayonaise. Has anyone tried this?

    Reply
    • Laura says

      July 24, 2009 at 2:34 pm

      I haven’t tackled making my own mayo yet. Yes, I agree with Jessica about trying Lindsey’s recipe!

      Reply
  8. Jessica says

    July 24, 2009 at 12:35 pm

    Josette, You might enjoy this recipe.

    http://www.passionatehomemaking.com/2009/07/homemade-coconut-oil-mayonnaise.html

    Reply
  9. Stacy says

    July 24, 2009 at 12:47 pm

    My husband loves pickle relish with his tuna. This would be a great thing to have on hand!

    Reply
  10. Keli says

    July 24, 2009 at 9:05 pm

    can this be frozen? i don’t have a canner or supplies yet but would love to make this as i don’t know when i will aquire one. thanks.

    Reply
    • Laura says

      July 25, 2009 at 8:08 am

      I’ve never frozen relish before, but I don’t know why it wouldn’t work!

      Reply
    • Lisa says

      August 10, 2013 at 8:22 am

      Keli I don’t have a canner either I use a large pot with a lid. I make jams, jellies, dill pickles, bread and butter pickles and now im going to tackle this relish as it sounds great. Don’t let anyone tell you that you HAVE to have a canner cause i have never owned one. I buy my jars at Walmart for less than 8 bucks a box and if you don’t have anything to lift the cans out with just use your tongs until you can get some. Good luck in your canning =)

      Reply
  11. Danielle says

    July 25, 2009 at 11:22 pm

    I guess I’m in the canning mode because I saw this and whipped out a batch today. Very very tasty!! So now I can definitely recommend this recipe. I’m thinking of doing another batch and saving them to put in some kind of food basket for Christmas gifts.

    Reply
  12. kelly says

    August 20, 2009 at 6:21 pm

    Can I substitute zucchini for the cucumbers? I have an over abundance of zucchini, but the cucumbers are stuggling.

    Reply
    • Laura says

      August 21, 2009 at 6:33 am

      Mmm, no I don’t think so. I WISH it would work because then we would have more options of recipes to make with all that zucchini! But the taste and texture just wouldn’t be the same I don’t think. :(

      Reply
      • Tara says

        September 9, 2011 at 9:53 am

        For all of you asking about using zucchini for relish, YES you can use it. I made sweet relish last year using zucchini and yellow squash. Very tasty. I gave some to my mom and she just eats it straight out of the jar. It’s really good on steak.

        Reply
    • Donna says

      October 6, 2012 at 2:19 pm

      I have used zucchini instead of cucumbers for years in a sweet relish and we love it. My mom got a blue ribbon on it at the fair.

      Reply
  13. Shanda says

    August 25, 2009 at 2:57 pm

    I made this and it turned out delicious. I did change it a bit in that I added the salt to the vegetables before adding the water for soaking. That is how I have read about it being done in most recipes and wondered if you forgot to mention that on this recipe. Thanks for the great recipe.

    Reply
  14. Cathy says

    October 12, 2009 at 1:52 am

    Would this be similar to gherkin relish? I’m wanting to make something to replace bought gherkin relish by masterfoods.

    Reply
  15. Jen says

    November 5, 2009 at 8:51 pm

    Laura, Do you have a recipe for canning regular dill pickles? I have seen the mixtures in packages at the store, but can’t convince myself that i need to buy them. Do you have a homemade recipe for them? Thanks

    Reply
    • Laura says

      November 18, 2009 at 2:15 pm

      I don’t have one, but maybe I’ll work on that next canning season!

      Reply
  16. Helen says

    July 15, 2010 at 1:09 pm

    Laura, Explain, pls, what is the purpose of soaking the chopped vegetables for a few hours? I thought the minerals and vitamins level would drop significantly after this… Can not find the answer for salted and no-salt soaking methods difference either :-( Help!!

    Reply
    • Laura says

      July 20, 2010 at 3:27 pm

      I WISH I knew! All I know is that every recipe I’ve seen tells you to soak ’em! I’ll keep searching and maybe I can figure out why. I feel like I’ve heard the reason before, but I can’t remember!

      Reply
      • Marg says

        January 10, 2014 at 6:08 pm

        Salt dehydrates plant tissues (they are 90% water), therefore; reducing water content = more taste/less waste.

        Reply
        • Marg says

          January 10, 2014 at 6:12 pm

          Whoops! forgot to add rinse rinse rinse.

          Reply
  17. Kate says

    July 27, 2010 at 1:52 pm

    I hadn’t had relish in..oh…20 years? I remember eating it as a kid and liking it. So I decided I’d try this out because I love to eat food that has a ton of flavors in it. I made a few small changes — reduced sugar even more (2 c.), used banana peppers instead of red peppers (it’s what I had), used ground mustard instead of whole (again, what I had) and use a grater on most of it (no food processor). I had a little leftover, too, so I tasted it. SO GOOD! Need to make more now (only made 1/2 batch). I want to make a hot dog just to eat it with this relish. I think I’d eat the relish by itself off a spoon though. And yes, I actually DID like the way it smelled when cooking. :)

    Reply
  18. mysticmichigan says

    August 9, 2010 at 9:08 pm

    do i use regular cucumbers or pickling kind….can’t wait to try this…and what about replacing cukes for zucchini

    Reply
    • Laura says

      August 19, 2010 at 10:39 am

      I don’t think zucchini would work, cukes work best.

      Reply
  19. Anne says

    August 11, 2010 at 10:26 am

    Can you buy whole celery seed and whole mustard seed at the grocery store? I have celery seed, but it does not say whole.

    Reply
    • mysticmichigan says

      August 11, 2010 at 10:31 am

      i think it is the same…..i jst use celery seed from grocery store….

      Reply
    • Laura says

      August 19, 2010 at 10:34 am

      Yeah, it’s the same thing.. :)

      Reply
  20. Ann says

    August 21, 2010 at 6:47 am

    The reason you soak the cucumber in salt water before making the relish is that the salt water draws out any bitterness in the cucumber.

    Reply
  21. Sonia says

    August 31, 2010 at 7:46 am

    What kind of cucumbers are these? How long are they? I’m only asking because the cucumbers we grow (not sure of the kind) are not that big to start.. so I’m thinking I would need more than 8… It looks like yours might be English cucumbers?

    Reply
    • Laura says

      September 11, 2010 at 6:16 pm

      I’m sorry I don’t know. I got them from a friend’s garden last year.

      Reply
  22. Lyndsay says

    June 20, 2011 at 6:38 pm

    Can you sub white vinegar for the apple cider? We have a little guy with apple allergy. Now I am excited to see all those tiny cucumbers grow into pickle relish (if only it were that easy!)

    Reply
    • Laura says

      June 25, 2011 at 4:15 pm

      Yes, that should be just fine!

      Reply
  23. Kim in AZ says

    July 14, 2011 at 6:32 pm

    I know that the rapadura or sucanat make it healthier but I am an hour from the closest Sprouts, Trader Joe’s, etc. where I could get these at a decent price. Could I substitute granulated sugar? (I know that would take away some of the health benefits). Thanks! I scored with some cucumbers and bell peppers today and would love to make a batch rather than have to wait until my next trip to the grocer’s an hour away to get the sucanat.

    Reply
    • Jennifer says

      July 21, 2011 at 5:58 am

      I was wanting to know the same thing. I am planning on making this, this weekend. I’ll let you know how things go for me witht the gran. sugar.

      Reply
    • Laura says

      July 21, 2011 at 7:15 am

      Yes, granulated sugar would substitute just fine – you can substitute it one for one in this recipe!

      Reply
      • Jennifer says

        July 21, 2011 at 12:30 pm

        Thanks so much!!

        Reply
  24. Jeanne says

    July 21, 2011 at 8:22 pm

    Hello
    Another reason that the cucs’ are soaked in brine is to take the Burb
    out of them. Mama liked cucs’, but they didn’t like her. But when she made the Bread & Butter pickles they never bothered her.
    The relish recipe sounds so good, would a blender work instead of a food
    processor?

    Reply
    • Laura says

      July 21, 2011 at 8:34 pm

      I think it should work okay!

      Reply
  25. Jennifer says

    July 22, 2011 at 7:05 am

    I was wondering if you have had any problems with the canner and your flat stove? I am so afraid mine is going to break. I believe I have the same canner you do and mine sticks over the burner about an inch all around. I have seen some sites say that you can’t get a full rolling boil with a flat stove since they don’t get quit as hot. Any suggestions?

    Reply
    • Sarah says

      July 26, 2011 at 8:37 pm

      Jennifer, I have a flat top stove and I will not take a chance with ruining it, so I bought a single burner patio stove for using outside. This keeps the heat out of my kitchen and is the best alternative to possibly destroying your stove top. I know people do use their glass top stoves, but I think it’s too risky.

      If you google “Bayou Classic single burner stove,” you’ll find what I’m using. I just hook a propane tank to it and place it in the shade on my porch. A lot of people can this way.

      Laura, this relish recipe is just what I was looking for. Thank you.

      Reply
  26. Jennifer says

    July 28, 2011 at 6:40 am

    Just wanted to let you know that I ended up using my flat stove top and it worked out just fine. I didn’t have a problem boiling the water-as my stove up heats up enough to do this. I probably shouldn’t have taken the chance, but I have had my stove top for years and felt that if I did by chance break it-it was time for a new one anyways. The relish recipe was wonderful!!! I love it! I do have a question though. The seeds in my cucumbers were hard. I didn’t find this out until after I had made the relish. Not for sure why. Have you delt with this yet?

    Reply
    • Laura says

      August 13, 2011 at 4:03 pm

      No, I’m sorry, I haven’t dealt with this. Strange that they were hard. :( Glad your flat top worked. I’ve been canning this way for years and never had a problem!

      Reply
  27. hannah says

    May 12, 2012 at 7:22 pm

    I don’t have sea salt yet and cucumbers are on sale this week. Can I substitute kosher salt, and would it be the same 1/3 cup?
    Also I don’t have those alternative sugars, could I get away with using less than 3 cups of regular white sugar instead?

    Reply
    • [email protected] says

      June 2, 2012 at 7:25 pm

      That should work out. :)

      Reply
  28. Miranda says

    July 19, 2012 at 3:07 am

    I have some pickle relish questions!
    1) I have a gallon jar of pickle relish that I bought at Sam’s and am wondering if I could transfer it to pint or quart canning jars and “re-process” them in a boiling water bath so I could store them in the cupboard until they’re opened. I don’t have room in my fridge for that great big jar.
    2) If not, does anyone know if pickle relish can be frozen?
    3) I’d like to try this recipe, but don’t think I can get unwaxed cukes here (I don’t think they are grown in Hawaii); does anyone know if the cukes MUST be unwaxed to make Laura’s relish? Thanks!

    Reply
    • [email protected] says

      August 28, 2012 at 10:19 am

      You should be able to “re-process” them. They will store for up to 2 years. You also could try freezing it…not sure how it would work though. I think no matter what
      kind of cucumber you use it should be fine.

      Reply
      • Miranda says

        August 28, 2012 at 12:49 pm

        I think I’ll try freezing a little bit to see how it fares and
        go from there. Thanks for your help!
        Miranda

        Reply
  29. Krisha says

    September 4, 2012 at 3:39 pm

    Hi Laura, I’m going to start making this right now!! So much harvest – which is awesome.
    Question about the recipe, are we soaking in a salt brine or just water? Your recipe says soak in water, but that seems contradictory to what I know…help. :-)

    Reply
    • [email protected] says

      November 21, 2012 at 9:53 am

      Laura just uses water! :)

      Reply
  30. Arti says

    November 12, 2012 at 7:15 am

    I have never canned before, but am wanting to avoid all the faux sugar relish options out there! I have the Kerr’s quart size jars & am only wanting to make a small batch of relish-maybe one or two jars worth. If I want to store them both in the fridge, do I still need to put the jars through a hot water bath or can I just fill the hand washed jars (lids & seals hand washed as well) with the relish & store them in the fridge? I’m so excited to give the a try!! How does this compare to typical store bought sweet relish? Thanks in advance!!

    Reply
    • Laura says

      November 12, 2012 at 12:39 pm

      No, if you’re just going to store it in the fridge, there’s no need to do anything but make the relish then put it into a container in the fridge! I think this tastes similar to store bought relish, only fresh!

      Reply
      • arti says

        November 25, 2012 at 12:57 pm

        Thank you! That makes it so much easier to put together! Can’t wait to give it a try!

        Reply
  31. Miranda says

    July 22, 2013 at 1:22 pm

    I have huge cukes, larger than normal. I am wondering if you know about how many cups of cukes you are using since I cannot go by the amount.

    Reply
    • Laura says

      July 28, 2013 at 7:01 pm

      I’d guess is something like 15 cups of cucumbers. :)

      Reply
  32. Mary says

    August 29, 2013 at 9:11 am

    About gagged when I tasted how salty it was. . .Then I researched other recipes. . .looks like 1/3 cup of salt into 6 pints of relish is not what you meant. . .I think the salt was in the soaking water, not in the recipe. . The salt was supposed to be stained out with the water. Might want to change that particular instruction for those of us who are ignorant. Other recipes even rinse again (to further rinse away) the salt. . . Drat anyway. . I don’t think it’s edible.

    Reply

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