Sweet Pickle Relish

One more way to use up all those cucumbers! This is one of those recipes you need to start in the morning and come back to after lunch, but the results are worth it. Hope you enjoy!


  1. 3 quarts cucumbers, chopped
  2. 3 cups red and green peppers, chopped
  3. 1 cup sweet onion, chopped
  4. 3/4 cup salt, coarse/canning/pickling (whatever you have)
  5. Brine
  6. 4 cups granulated sugar
  7. 6 cups white vinegar
  8. 2 Tbsp. mustard seed
  9. 1 Tbsp. Turmeric
  10. 2 tsp. allspice
  11. 2 tsp. cloves (go with 1/2 tsp less if you aren't a clove lover)
  12. 2 tsp. celery seed
  13. 1 tsp. dried Thyme


  1. Chop cucumbers, peppers, onions into bite size pieces and place in a large bowl. I like my chunks to have some size as you can see in the pictures. The important thing is to plan for when you rinse the salt in a couple steps, don’t go so small that your colander ruins your day.

  2. Put the 3/4 cup of pickling, canning, salt of your choice on your chopped veggies and toss to coat.

  3. Add enough cold water that your veggies are swimming.

  4. Cover with plastic wrap and let sit for 4 hours. I never time it. I put it together when I have time and return to it when I have time to finish the yummy project.

  5. When you’re ready, or 4 hours later like your supposed to…. and if your an overachiever that used a timer, good for you, I’m not that good…. It’s time to rinse! Thoroughly rinse the salt off. Here’s where your chopping size verse colander holes will either make or break your day.

  6. Now here comes more choices in your life. Decide if you want to put your seasonings in a cheesecloth bag or just let them recklessly float throughout your brine. I go for reckless and everything goes straight in the pot. Sugar, vinegar, spices. All in! 2 things to note: #1 If you do not love cloves you can go a 1/2 tsp. less but I wouldn’t omit them completely they really do add a flavor your probably don’t realize you expect from relish. #2 The turmeric is for color.

  7. Add the chopped, rinsed vegetables to the brine and bring to a boil and reduce to simmer for about 30 minutes.

  8. Once you are done decide what you are going to do with it. Store in the fridge and enjoy all summer, or waterbath and enjoy throughout the winter.

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