sweet pickle relish
Sweet Pickle Relish – canned and ready to use at any time.

We have picked our first cucumbers from the garden and that means it is time to make sweet pickle relish. This year we planted our cucumber plants in straw bale crates and they are thriving. And, just in time!

With Independence Day just a few days away, most Americans will be celebrating with family and friends with cook outs and traditional picnics. Of course, that means hot dogs, hamburgers, deviled eggs and potato salad that needs to be made. And that means relish will be needed.  What better way to start your summer off than to make your own relish that you can use throughout the summer.  Plus, it never hurts to can some extra for use during the winter holidays as well!

SWEET PICKLE RELISH RECIPE

sweet pickle relish
Pickling cucumbers have been picked from the garden and ready to be used.

INGREDIENTS:

  • 3 pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  • 1 Large Sweet Onion
  • ¼ cup Pickling or Kosher Salt
  • 3 cups White Vinegar
  • ¾ cup Sugar
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoon Turmeric

**note – I have tried to use sugar substitutes and it negatively affects the overall taste of the recipe.  Instead, I use raw sugar cane to avoid refined white sugar without sacrificing the taste.

sweet pickle relish
After slicing the cucumber, remove the seeds then dice finely or place in the food processor

INSTRUCTIONS:

1. Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.

2. Finely dice the cucumber and onion.  **I use my Food Processor being careful not to process too long.

3. Place diced cucumbers and onions in a non-reactive pot and add the salt. Stir and let sit for 2 hours.

sweet pickle relish
After soaking in pickling salt, drain the liquid from the cucumbers using a strainer

4. Drain cucumber and onion mixture in a strainer until all the liquid is removed.  You may have to press the mixture against the strainer to remove hidden moisture.

5. In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.

6. Add cucumber and onion mixture and return to a boil.

sweet pickle relish
Simmer relish for 10 minutes – then water bath for an additional 10 minutes.

7. Reduce heat to medium low and simmer for 10 minutes.

8. Remove from heat.

9. Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.

Enjoy!

Mary and Jim

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Sweet Pickle Relish
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Ingredients
  1. 3 pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
  2. 1 Large Sweet Onion
  3. ¼ cup Pickling or Kosher Salt
  4. 3 cups White Vinegar
  5. ¾ cup Sugar
  6. 4 cloves Garlic, Minced
  7. 2 teaspoons Dill Seed
  8. 2 teaspoons Mustard Seed
  9. 2 teaspoons Celery Seed
  10. ½ teaspoon Turmeric
Instructions
  1. Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
  2. Finely dice the cucumber and onion. **I use my food processor, being careful not to process too long.
  3. Place diced cucumbers and onions in a non-reactive pot and add the salt. Stir and let sit for 2 hours.
  4. Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.
  5. In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.
  6. Add cucumber and onion mixture and return to a boil.
  7. Reduce heat to medium low and simmer for 10 minutes.
  8. Remove from heat.
  9. Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.
Notes
  1. I have tried to use sugar substitutes and it negatively affects the overall taste of the recipe. Instead, I use raw sugar cane to avoid refined white sugar without sacrificing the taste.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

50 thoughts on “Sweet Pickle Relish Recipe – Quick and Easy to Eat Fresh or Canned

  • August 16, 2016 at 9:56 am
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    There are many Zucchini sweet relish recipes that are also very good. [If you don’t have cucs]

  • June 30, 2016 at 4:57 pm
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    Please add how many pints this makes to the recipe, so I can get the jars.

    • October 12, 2016 at 9:12 pm
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      I got 4 pints. However, that was with a general guesstimation on the amount of cukes. I cut up, I think, 5 large overgrown cucumbers.

  • October 22, 2015 at 11:19 am
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    I’d love an answer to that, as well, please!!

  • October 13, 2015 at 1:36 pm
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    I got ahead of myself when slicing the cucs. I didn’t slice them length wise but in chips. They are too over ripe to pickle like usual. So my Q is, can I leave the seeds( or at least some of them) for this recipe?

    • October 14, 2015 at 8:38 am
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      Hi Laura I would try to take out some seeds but don’t drive yourself crazy over it – It may change the texture a little, but the recipe should still turn out. Good luck!

  • July 15, 2015 at 2:27 pm
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    I used pickling spice in cucumber and onion mixture. Do I still need to add salt?

  • October 20, 2014 at 12:21 pm
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    How about using sea salt and raw apple cider vinegar?

    • October 22, 2015 at 11:24 am
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      I’d love an answer to that, as well. Did you receive one, or try it?

  • September 17, 2014 at 1:16 am
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    I HAVE LOOKED MOST OF THIS WEEK FOR A RECIPE FOR A JALAPENO SWEET RELISH SO I HAVE FINALLY DECIDED TO JUST TRY YOUR SWEET LOOKING RELISH AND ADD JALAPENOS TO THAT RECIPE UNLESS YOU HAVE A BETTER IDEA? I’M JUST GETTING STARTED SO ANY HELP OR IDEAS OF WHAT I SHOULD DO OR NOT PLEASE LET ME KNOW. I HAVE ALREADY MADE JALAPENO JELLY WHICH IS GREAT AND I HAVE ADDED THEM TO MY STEWED TOMATOES BUT I STILL HAVE MANY LEFT SO I DECIDED TO MAKE A SWEET JALAPENO RELISH BUT I CAN NOT FOR THE LIFE OF ME FIND A RECIPE. HELP! PLEASE! VICKIE

  • September 3, 2014 at 11:59 am
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    Want to say that this is the all time best pickle relish recipe ever. People that claim they do not like relish, always love this homemade one. Homemade is best always. Thanks love your site.

  • August 17, 2014 at 10:11 pm
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    Thanks for sharing your Sweet Pickle Relish recipe.
    I looked thru 12 cook books trying to find the recipe, my deceased sister
    had used for years, to make sweet Relish she always share with us.
    Within 2 minutes I found yours, that sounds like the one she used.
    I will be making it in the mornin

  • August 17, 2014 at 8:37 pm
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    Made this today following exact directions. It is so good! I got seven 8 oz jars and one 4 oz jar. I used large cukes because the pickoing cucumbers were yellow and bloated (thanks for the explanation on the right cucumbers). Will definitely make again.

  • August 13, 2014 at 5:09 pm
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    Delicious! Love the turmeric. We have onion and garlic issues in our family, so I changed the onion for green peppers. Awesome!

  • August 12, 2014 at 9:54 am
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    Do you have a dill relish recipe?

  • August 12, 2014 at 7:00 am
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    Approx how many jars does this recipe make?

  • August 8, 2014 at 11:54 am
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    I am giving this a whirl right now… never made relish but my dad was what joke about “an irresponsible gardener” and didn’t pick his cukes for a few days and well, 3 of them are close to the 4 pound mark… I’m good with pickles now so making this for my parents and gifts will be fun! Thank you!

  • August 8, 2014 at 8:16 am
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    Tried this for the first time. Although we don’t eat a lot of relish I am making multiple batches for gifts. Smells delicious!

  • July 31, 2014 at 11:50 am
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    I have discovered three eleven inch cukes in my crowded garden, so I will try your relish. I didn’t know what else to do with such large cukes.

  • July 24, 2014 at 12:26 pm
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    Second year using this recipe. Love it. We use so much relish that I double the recipe and can in quart jars. Doubling this recipe makes 4 quarts. I also add a few drops of green food coloring to it. Makes it look nicer. A little trick I learned from grandma. She adds to some of her pickles. It’s easy and great taste..never will I go back to store bought relish. 😉

  • July 13, 2014 at 5:40 pm
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    Did the straw bale planters help deter cucumber beetles? Thanks.

  • September 12, 2013 at 11:06 pm
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    are there any relish recipes without onions?

  • September 6, 2013 at 1:20 pm
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    10 cucumbers 4 pounds doing recipe tastes great but had 3 pints ? WHY

  • September 5, 2013 at 2:03 pm
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    So easy! Thank you! Do you have one for Dill Pickle relish?

    • August 2, 2014 at 4:48 pm
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      Yes 3 pints is the correct yield. I had a bit more than that so about 7 cups

  • September 4, 2013 at 6:24 pm
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    For anyone who has made this… is it sweet enough? It has about 1/4 of the sugar of some of the others. I don’t like it too bitter or sour.

  • August 11, 2013 at 3:52 pm
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    About how many slicing cucumbers would you use for this? (Also, it’s okay to use then for relish, right? ) we have about 20 on our counter and at least twice as many more growing in the garden, lol. Looking for options other than to eat them fresh

  • August 10, 2013 at 5:28 pm
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    Just made this! My first time and it smells so good. Getting ready to can it now. Cannot wait to eat it! Thanks for the recipe!

  • July 8, 2013 at 3:38 pm
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    Just made the relish–exactly enough to fill 7- 1/2 pt jars, so none to sample. I was amazed that I poured off 2 cups of water after the 2 hr salt bath. I found my grapefruit spoon perfect for scooping out the seeds. I’m excited to try this, but will wait and let it “cure” for while. Thanks for the recipe.

    • July 9, 2013 at 10:23 pm
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      Sounds good – you will have to let us know how it tastes once you open up!

  • July 6, 2013 at 8:52 pm
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    Yummy! I love relish. Can’t wait to try it.

  • July 1, 2013 at 12:30 pm
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    I have tried this recipe and it’s great!!

  • June 29, 2013 at 1:51 am
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    I absolutely LOVE Pickle Relish! I am going to save this in my Pinterest Recipe file…one day when my cucumber plants finally start producing I am going to make me some relish! Thanks for sharing!!

  • June 28, 2013 at 12:02 pm
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    Do you know approx. how many pints I can expect from this recipe? Sounds terrific – my cukes aren’t anywhere ready, but when they are I have the recipe!! Thanks – Blessings, Terri/North Dakota

    • July 8, 2013 at 3:39 pm
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      I got 7–1/2 pt jars, so total of 7 cups of relish. That should last me a year.

    • July 9, 2013 at 10:33 pm
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      We had anywhere from 6 to 8 pints – good luck when you go to make!

  • June 28, 2013 at 11:54 am
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    This actually looks like so much LESS sugar than I have seen in other recipes – looking forward to trying it out!

    • July 9, 2013 at 10:34 pm
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      That is one of the reasons we really like the recipe! Good luck on yours and let us know how it turns out!

  • June 28, 2013 at 10:31 am
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    AWESOME… I was just at the Amish market and looking at their pickling cucumbers and told my husband I wanted to make sweet relish and would go home and look up a recipe. All the ones in the stores have HFC and I won’t buy them. Looking forward to making this.

    • July 9, 2013 at 10:36 pm
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      Thanks Janet – sounds like it was perfect timing! Good luck!

      • August 4, 2013 at 3:05 pm
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        Opened my first jar, of sweet relish using your recipe, this weekend. EXCELLENT. I’m hoping I have enough cucumbers to make some more. The vines are looks very sad….

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