September 19, 2011

Canning Sweet Pickle Relish

So I found myself with 25 pounds of cucumbers...
I've already canned Bread and Butter Pickles and Kosher Dill Pickles for the year and have more than we need for the next year pickle wise anyway, so what in the world do I do with all of these cucumbers?  Since many of them were little bitty picklers, I decided to make up a batch of whole sweet pickles.  The problem was, there was still a whole mess of cucumbers to do something with.  

Relish is something I've never done because we don't eat relish usually, but when you can, you hear of all kinds of recipes over the years and I decided to look through the ones I had.  Some of them are extremely unusual, but I finally found a regular Sweet Pickle Relish that sounded easy enough.  Even though it isn't something we usually eat, we are learning to eat more of what we have available instead of purchasing whatever sounds good at the time.  The transition isn't easy, but we have done a little at a time and looking back, we eat completely different than we used to.  All that to say that I didn't want to waste the cucumbers so I'll be figuring different things to use relish on this winter!
Of course with any canning project, you want to wash your jars in hot soapy water and dry thoroughly.  I run mine through the dishwasher and then put them on a cookie sheet in the oven with the heat on low to keep them hot and ready to be filled.


I started by slicing the cucumbers, sweet bell peppers and onions with the slicing attachment of the food processor and then changed attachments to grind them into small pieces.  Be careful not to over process them.  It sure made a pretty site when I filled the pot up.    

Then the spices, sugar and vinegar go in and bring to boil, reduce heat for 10 minutes then put into hot jars.

Be sure to boil your lids for 5 minutes before putting them on to your freshly wiped clean rims of your jars.
 Process pint jars for 15 minutes.

This recipe made about 12 pints including the 1/2 pints pictured.  

**  I will cut the amount Tumeric in half or eliminate it altogether since I think it makes the finished product too yellow and next time I might add in a few hot peppers to spice it up just a bit.

Here's the full recipe:

Sweet Pickle Relish

15 to 20 large over grown cucumbers
4 Large Green Peppers
3 Large Red Peppers
5 Large Onions (I only used one yellow and 2 reds)

Grind all together and boil 10 minutes in 3 quarts of water… then drain well.  **(I left this part out)

Then Add:

4 Teaspoons of Mustard Seed
1 full Teaspoon of Tumeric
3/4 Teaspoon of Ground Cloves
3/4 Teaspoon Celery Seed
4 Cups Sugar
2 Tablespoons Salt
5 Cups of White Vinegar

 Bring to boil, reduce heat for 10 minutes then put into hot jars and process for 15 minutes.

If you have any relish recipes you are especially fond of, please send them to me!


  1. You are so lucky! My garden didn't do so well this year.

  2. My cucumbers did not do very well this year. Thanks for sharing your tutorial with the Hearth and Soul Hop.

  3. Thanks for sharing on the Hearth and Soul Blog Hop! I love relish; I'm glad to have a recipe!

  4. For the lids;
    No to boiling for 5 mins. Will destroy the plastic lining sealer.
    Newest and latest is that they no longer even need to be heated per the Ball website.


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