This sweet pickle relish recipe is a game-changer, transforming simple cucumbers into a versatile and incredibly flavorful condiment that will elevate countless dishes. Learn how to make this easy, tangy, and sweet relish that’s perfect for everything from hot dogs to tuna salad, adding a burst of homemade goodness to your meals.
Key Ingredients for Homemade Sweet Pickle Relish
- 4 lbs Pickling Cucumbers: Pick firm, fresh cucumbers, preferably smaller ones for fewer seeds. Wash them thoroughly.
- 4-5 Large Sweet Onions: Such as Vidalia or Walla Walla, peeled and quartered.
- ½ cup Canning Salt (Pickling Salt): Essential for drawing out moisture and ensuring proper texture. Do NOT use iodized table salt.
- 4 cups White Vinegar (5% acidity): The primary pickling agent, crucial for food safety and flavor.
- 4 cups Granulated Sugar: Balances the tartness of the vinegar and creates the signature sweetness.
- 2 Tbsp Celery Seeds: Adds a subtle, earthy, and aromatic flavor that’s classic in relish.
- 1 ½ Tbsp Mustard Seeds (Yellow): Provides a mild, pungent kick and adds to the complex flavor profile.
- 1 tsp Turmeric Powder: Gives the relish its vibrant yellow color and a hint of warm, earthy notes.
- ½ tsp Ground Black Pepper: For a touch of subtle spice.
How to Make Homemade Sweet Pickle Relish
Get ready to create a truly irresistible sweet pickle relish with this simple and satisfying recipe! It’s incredibly easy to make, delivering a delightful balance of sweet, tangy, and crunchy textures that will quickly become a household favorite. With a hands-on prep time of just about 30 minutes (plus soaking and cooking time), you’ll have jars of delicious, homemade relish ready to enjoy.
Step-by-Step Instructions:
- Prepare the Vegetables: Wash and thoroughly scrub the pickling cucumbers. Using a food processor with a shredding or dicing attachment, or a sharp knife, finely dice the cucumbers and sweet onions. You want small, uniform pieces for the best relish texture.
- Salt and Soak: In a large, non-reactive bowl (glass or stainless steel), combine the diced cucumbers and onions with the ½ cup of canning salt. Toss well to ensure everything is evenly coated. Cover the bowl with plastic wrap and let it sit at room temperature for at least 3-4 hours, or preferably overnight. This step draws out excess water from the vegetables, ensuring a crispier relish and preventing it from becoming watery.
- Rinse and Drain: After the soaking period, you’ll notice a significant amount of liquid at the bottom of the bowl. Drain the cucumber and onion mixture very thoroughly through a colander. Rinse the mixture under cold running water for several minutes, tossing occasionally, to remove excess salt. Taste a small piece to ensure it’s not overly salty; rinse again if needed. Squeeze out as much excess water as possible by pressing the vegetables against the colander or gently squeezing small portions in a clean kitchen towel. This is crucial for a crisp relish.
- Prepare the Brine: In a large, non-reactive pot (like a stockpot or Dutch oven), combine the white vinegar, granulated sugar, celery seeds, mustard seeds, turmeric powder, and black pepper. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved.
- Cook the Relish: Add the well-drained cucumber and onion mixture to the boiling brine. Bring the mixture back to a gentle boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp and have taken on the beautiful yellow color from the turmeric. Avoid overcooking, as this can make the relish mushy.
- Jarring (Optional, but Recommended for Storage): If you plan to store the relish for more than a couple of weeks, prepare canning jars according to standard canning procedures. This involves washing jars and lids in hot soapy water, rinsing well, and sterilizing them (either in boiling water for 10 minutes or in a dishwasher cycle with a sanitize option).
- Fill Jars: Carefully ladle the hot relish into the sterilized jars, leaving ½ inch of headspace (the space between the relish and the rim of the jar). Remove any air bubbles with a non-metallic spatula or knife. Wipe the rims of the jars clean with a damp cloth, center the lids, and screw on the bands until finger-tight.
- Process (for Shelf-Stable Storage): For shelf-stable relish, process the filled jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). Once processing is complete, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully transferring them to a wire rack to cool completely for 12-24 hours. Check seals; any unsealed jars should be refrigerated and consumed within a few weeks.
- Cool and Store: If not canning, allow the relish to cool completely in the pot before spooning it into clean, airtight containers. Store in the refrigerator.
Why You’ll Love This Homemade Sweet Pickle Relish
You’re going to absolutely adore this homemade sweet pickle relish because it’s brimming with fresh, vibrant flavors you simply can’t get from a store-bought jar! The main feature here is its incredible balance – that perfect harmony of sweet, tangy, and a satisfying crunch that makes every bite a delight. Plus, making it yourself is a fantastic cost-saver; you get so much more delicious relish for a fraction of the price of gourmet varieties, allowing you to stock up your pantry with a truly superior product.
What truly sets this relish apart is the combination of crisp cucumbers, sweet onions, and those warming spices like mustard and celery seeds that infuse every spoonful with depth. It’s worlds apart from the often-mushy, overly sweet options on grocery shelves – think of it as a bright, zesty cousin to a classic cucumber salad, but with an irresistible tang. Don’t wait, whisk up a batch of this fantastic sweet pickle relish today and taste the homemade difference!
What to Serve Homemade Sweet Pickle Relish With
This versatile sweet pickle relish is the ultimate condiment, capable of transforming a simple meal into something extraordinary. Its bright, tangy, and sweet profile makes it a fantastic accompaniment to a wide array of dishes.
- Hot Dogs, Sausages, and Burgers: This is the quintessential pairing! A spoonful of this relish on a hot dog or grilled burger cuts through the richness and adds a burst of flavor that’s simply unbeatable.
- Tuna Salad or Chicken Salad: Elevate your classic salads by stirring in a generous spoonful of homemade relish. It adds moisture, tang, and a lovely crunch that makes them incredibly refreshing.
- Deviled Eggs: A secret ingredient for next-level deviled eggs! Mix some relish into the yolk filling for an amazing sweet and tangy surprise.
- Potato Salad or Macaroni Salad: Just like tuna salad, incorporating this relish into your potato or macaroni salad will brighten the flavors and add a wonderful textural element.
- Pulled Pork/Chicken Sandwiches: A dollop on top of smoky pulled pork or chicken sandwiches adds a much-needed zing and cuts through the richness.
- Grilled Cheese or Deli Sandwiches: Spread a thin layer on your favorite sandwich for an unexpected pop of flavor.
- As a Dip Ingredient: Mix it into cream cheese or sour cream for a quick and flavorful dip with vegetables or crackers.
- With Grilled Fish or Chicken: A spoonful alongside grilled fish or chicken can provide a lovely acidic counterpoint and fresh taste.
Top Tips for Perfecting Sweet Pickle Relish
- Choose the Right Cucumbers: Opt for pickling cucumbers (like Kirby) as they have thinner skins and fewer seeds, leading to a better texture. Avoid large, waxy slicing cucumbers, which can become watery and soft.
- Don’t Skip the Salt Soak: The initial salting process is crucial! It draws out excess water from the cucumbers and onions, which prevents the relish from becoming watery and helps it maintain a crisp texture. It also helps preserve the vegetables.
- Rinse Thoroughly (But Not TOO Much): After salting, rinse the vegetables well to remove excess salt. Taste a small piece. You want it mostly desalted, but not completely bland. If it’s too salty, rinse more. If it’s too bland, a tiny pinch of salt can be added to the brine (though generally not needed).
- Squeeze Out Water Aggressively: After rinsing, squeeze out as much water as humanly possible from the cucumbers and onions. Use a clean kitchen towel or cheesecloth. The drier your vegetables are, the crisper and more flavorful your final relish will be.
- Use Non-Reactive Cookware: Always use stainless steel, enamel, or glass pots and bowls when pickling. Aluminum or cast iron can react with the vinegar, leading to off-flavors or discoloration.
- Don’t Overcook: Cook the relish just until the vegetables are tender-crisp. Overcooking will result in a mushy relish. Around 10-15 minutes after it returns to a simmer is usually sufficient.
- Adjust Sweetness/Tanginess to Taste: This recipe provides a classic balance, but you can slightly adjust the sugar or vinegar to your preference. Start with the given amounts, then add a little more of one or the other if you prefer it sweeter or more tart.
- Consider Add-ins: For a little heat, add a pinch of red pepper flakes to the brine. For a more savory note, a bay leaf or a few whole cloves can be simmered in the brine and removed before jarring.
- Sterilize Jars Properly (for canning): If you’re going for shelf-stable relish, proper jar sterilization and processing are paramount to prevent spoilage. Follow USDA canning guidelines precisely.
Storing and Reheating Tips
To maintain the fresh taste and texture of your homemade sweet pickle relish, proper storage is key.
If you’ve opted for the boiling water bath canning method, properly sealed jars of relish can be stored in a cool, dark place (like a pantry) for up to 1 year. Once a jar is opened, it must be refrigerated and consumed within 2-3 weeks for optimal freshness.
For relish that has not been processed in a boiling water canner, it must be stored in airtight containers in the refrigerator. In the fridge, it will stay fresh and delicious for about 2-3 weeks. Beyond that, the quality may start to decline, though it might still be safe to eat for a bit longer.
Freezing relish is generally not recommended as the freezing and thawing process can significantly alter the texture, making the cucumbers soft and watery. The delightful crunch is one of the best qualities of sweet pickle relish, and freezing compromises that. For this reason, canning or refrigeration is preferred. There’s no reheating necessary for relish, as it’s typically served cold or at room temperature.
Final Thoughts
This homemade sweet pickle relish is more than just a condiment; it’s a testament to the joy of making food from scratch. With its vibrant flavors and satisfying crunch, it promises to be a staple in your kitchen. So, gather your ingredients, enjoy the simple process, and get ready to elevate every bite – you won’t regret making this delicious relish!
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Sweet Pickle Relish FAQs
Q1: What kind of cucumbers are best for sweet pickle relish?
A1: Pickling cucumbers, such as Kirby or Boston pickling cucumbers, are ideal. They have thin skins and crisp flesh that holds up well during the pickling process. Avoid large, waxy slicing cucumbers as they can become watery and mushy.
Q2: Why do I need to soak the cucumbers and onions in salt?
A2: The salt soak (also called “brining” or “sweating”) is crucial. It draws out excess water from the vegetables, which helps them stay crisp and prevents the relish from becoming watery. It also contributes to the overall flavor and helps preserve the relish.
Q3: Can I reduce the amount of sugar in this sweet pickle relish recipe?
A3: While you can slightly adjust the sugar to your taste, be cautious when significantly reducing it, especially if you plan to can the relish. Sugar plays a role in the flavor balance and can also contribute to the texture and preservation. For safety, it’s best to stick close to the recipe’s sugar content if canning. For refrigerator relish, you have a bit more leeway.
Q4: How long does homemade sweet pickle relish last?
A4: If properly processed in a boiling water canner, sealed jars of relish can last up to 1 year in a cool, dark pantry. Once opened, or if stored only in the refrigerator (unprocessed), it will last about 2-3 weeks in an airtight container.
Q5: Can I substitute white vinegar for apple cider vinegar?
A5: While you technically can, it will change the flavor profile of the relish. White vinegar provides a clean, sharp tang that is characteristic of classic sweet pickle relish. Apple cider vinegar will yield a slightly fruitier and milder, less pungent flavor. Ensure any vinegar used is at least 5% acidity for safe pickling.
Q6: My relish turned out mushy, what went wrong?
A6: Mushy relish is usually due to one of two reasons: either the cucumbers and onions weren’t thoroughly drained and squeezed of excess water after the salt soak, or the relish was overcooked. Remember to squeeze out as much liquid as possible and cook only until the vegetables are tender-crisp.
Amazing Vegetable Pizza
Ingredients
Equipment
Method
- Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.1 cup water, 1 tsp instant yeast, 1 tsp sugar
- Combine the flour and salt.2 cups all-purpose flour, 1 tsp salt
- Add the yeast mixture and knead until you get a soft ball.
- Place in a bowl and cover. Let rise for 30 minutes.
- Divide the dough and form pizzas.
- Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.red sauce, 1/4 red onion, 1/4 green pepper, 1/4 red pepper, rosemary, 1/2 cup sweet pickle relish, 2 tbsp sweet pickle relish