Name: Homemade Sweet Relish
Prep time: 30 min
Cook time: 20 min
Total time: 3 d 50 min
Yield: 72
Cuisine: American
Ingredients: 6 medium pickling cucumbers; 1 red bell pepper; 1 yellow bell pepper; 1 large white onion; 1 ½ cups white granulated sugar; 1 ¼ cups apple cider vinegar; ¼ cup pickling salt; ½ tablespoon mustard seed; 1 teaspoon celery seed; ½ teaspoon turmeric; Water

If you grow cucumbers, you know how fast they pile up. One day, you have none. The next day, they are everywhere. This homemade sweet relish recipe is a perfect way to preserve that harvest. It uses simple ingredients and basic canning skills.

Making homemade sweet relish at home saves money and reduces waste. It also tastes better than store-bought relish. You control the sweetness, texture, and ingredients. There are no preservatives or artificial dyes.

This recipe works well for beginners. You can water bath can it for pantry storage. You can also use the refrigerator method if you prefer. Either option gives great results with very little effort.

Another fun part of homemade sweet relish is the color. The final shade changes with each harvest. Dark green cucumbers make a deeper relish. Lighter cucumbers give a brighter look. Every batch is unique.

Why Make Homemade Sweet Relish?

Homesteaders love recipes that stretch the harvest. This relish does exactly that. It turns extra cucumbers and peppers into shelf-stable food. It also pairs well with many meals. Homemade sweet relish is great on hot dogs and burgers. It adds flavor to potato salad and egg salad. You can even stir it into deviled eggs, tuna or chicken salad.

Store relish often contains corn syrup. Many brands also add artificial coloring. Homemade sweet relish avoids all of that. You know exactly what goes into each jar. This recipe yields about 72 ounces. That is enough for several meals. It also makes great gifts for friends and neighbors.

Recipe Overview

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Rest Time: 3 Days 2 Hours
Yields: 72 Ounces

This homemade sweet relish recipe uses a short soak. That step improves texture and flavor. Do not skip it if you want the best results.

Red and Yellow Pepper for Homemade Sweet Relish

Ingredients for Homemade Sweet Relish

6 medium pickling cucumbers
1 red bell pepper
1 yellow bell pepper
1 large white onion
1 ½ cups white granulated sugar
1 ¼ cups apple cider vinegar
¼ cup pickling salt
½ tablespoon mustard seed
1 teaspoon celery seed
½ teaspoon turmeric
Water

Items Needed for Homemade Sweet Relish

Large pot
2 quart-size mason jars and 1 half-pint jar with lids
Water bath canner (optional)

Step-by-Step Directions

Begin by washing and drying all of your vegetables thoroughly. Remove the seeds from your cucumbers and bell peppers, then finely dice the cucumbers, peppers, and onion into small, even pieces.

Transfer all of the diced vegetables to your large pot. Sprinkle the pickling salt evenly over the vegetables and stir the mixture well so everything is nicely coated.

Pour enough water into the pot to completely cover the vegetables. Place a lid on the pot and let the mixture soak for two hours. This step helps to draw out excess moisture and improve the texture of your relish.

Once the soaking time is complete, pour the vegetables into a strainer. Rinse them well under fresh, cold water, then allow your vegetables to drain completely.

Rinse out the pot and return it to the stove. Add the sugar and apple cider vinegar, then heat the mixture over medium heat. Stir until the sugar has fully dissolved and the mixture looks smooth.

Add the mustard seed, celery seed, and turmeric to the pot. Bring the mixture to a boil and let it boil for two minutes so the spices can flavor your relish.

Reduce the heat to low and stir in the drained vegetables. Bring everything to a gentle simmer and cook for ten minutes, stirring occasionally to keep your relish from sticking.

Carefully spoon the hot, homemade sweet relish into clean mason jars. Make sure the liquid is evenly divided between the jars, then wipe the rims clean and secure your lids tightly.

Water Bath Canning Instructions

Place jars in a water bath canner. Make sure water covers jars by one inch. Process for ten minutes.

Remove jars and let them sit at room temperature for 24 hours. Keep rings on during cooling. Afterward, remove rings and check seals.

Properly sealed jars can be stored in the pantry. Refrigerate after opening for best freshness.

Refrigerator Method Instructions

Let filled jars cool on the counter for two hours. Tighten lids again if needed. Place jars in the refrigerator.

Allow the homemade sweet relish to rest for three days before using. This improves flavor and texture. Store refrigerated jars for up to three months.

Helpful Tips for Best Results

Garden-fresh cucumbers work best for homemade sweet relish. Color will vary by cucumber variety. This is normal and expected.

Sweeter peppers give better flavor. Green peppers also work if needed. Use what you have available.

Removing seeds is optional. Fewer seeds give a smoother relish. Leave some seeds if you prefer texture.

Homemade sweet relish improves with time. Flavor deepens after several days. It tastes even better after one week.

Homemade sweet relish is a simple way to preserve your garden. It is practical, affordable, and rewarding. Once you try it, you may never go back to store-bought relish again.

Homemade Sweet Relish

Yield: 72 oz.

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 3 days

Total Time: 3 days 50 minutes

Make homemade sweet relish using fresh cucumbers, peppers, and pantry staples. An easy recipe, perfect for canning or refrigerator storage.

Ingredients

6 medium pickling cucumbers
1 red bell pepper
1 yellow bell pepper
1 large white onion
1 ½ cups white granulated sugar
1 ¼ cups apple cider vinegar
¼ cup pickling salt
½ tablespoon mustard seed
1 teaspoon celery seed
½ teaspoon turmeric
Water

Instructions

Start by washing and drying all vegetables. Remove seeds from cucumbers and peppers. Finely dice the cucumbers, peppers, and onion.

Place all diced vegetables into a large pot. Sprinkle them evenly with pickling salt. Stir well to coat everything.

Add enough water to fully cover the vegetables. Cover the pot with a lid. Let the mixture soak for two hours.

After soaking, pour everything into a strainer. Rinse well with fresh water. Allow the vegetables to drain completely.

Rinse the pot and place it back on the stove. Add sugar and apple cider vinegar. Heat on medium and stir until the sugar dissolves.

Add mustard seed, celery seed, and turmeric. Bring the mixture to a boil. Let it boil for two minutes.

Reduce heat to low and add the drained vegetables. Bring everything to a gentle simmer. Cook for ten minutes, stirring occasionally.

Carefully spoon the hot homemade sweet relish into clean jars. Divide liquid evenly between jars. Wipe rims and apply lids tightly.