When cucumbers start piling up faster than you can eat them, sweet pickle relish is one of the tastiest and most practical ways to put them to use. This homemade version brings a perfect balance of tangy, sweet, and crunchy, and it’s a breeze to make, even if you’ve never canned anything before.
Sweet pickle relish isn’t just a condiment; it’s the quiet hero in potato salad, the surprise twist in sandwich spreads, and the zing your grilled hot dogs didn’t know they needed.
And if you ever find yourself with too much zucchini instead of cucumbers? You’re in luck, Grandma’s Zucchini Relish Recipe for a delicious twist with a slightly different texture and unexpected sweetness.
Best of all, this recipe is fully customizable. Make it just how you like it, stash a jar in the fridge for now, or preserve a batch to enjoy a bite of summer all year long.
Table of contents
Why You’ll Love This Sweet Pickle Relish
Let’s be honest, store-bought relish just doesn’t cut it once you’ve tried the homemade kind. There’s something about the balance of sweet, sour, and that subtle garlic kick that feels…real. This recipe doesn’t just dress up a hot dog; it becomes the thing people ask about at picnics.
Here’s why this relish might just become your pantry staple:
- Flavor flexibility: You can adjust the sugar level to suit your taste buds. Want it tangier? Use 1½ cups. Love a sweeter profile? Go for the full 2½.
- Canning or fresh: It’s fully customizable. Eat it fresh from the fridge within a few weeks, or seal it in jars for a taste of summer mid-winter.
- Garden overflow solution: Have too many cucumbers? This recipe helps you use 3 pounds (or even 4 if they’re bigger and less tender) without waste.
- No weird stuff: No preservatives, no artificial dyes, just crunchy veg and real spice.
Relish isn’t just a condiment here. It’s a flavor move.
What dishes go well with sweet pickle relish?
Everything from deviled eggs and tuna salad to coleslaw and burgers. Mix it into dressings or dollop it over grilled sausages; it adds brightness where blandness lurks.
Ingredients for Homemade Sweet Pickle Relish
Before we dive into chopping and simmering, here’s your go-to list. Most of this you likely already have, especially if you’ve got cucumbers piling up on the counter.
Main Ingredients
- 3 lbs pickling cucumbers (or 4 lbs large cucumbers, de-seeded)
- 1 large sweet onion, finely chopped
- 2 Tbsp pickling or kosher salt (don’t use iodized — it can cloud the brine)
- 1 cup apple cider vinegar (adds that mellow, tangy backbone)
- 1½ to 2½ cups granulated sugar (adjust based on how sweet you like your relish)
- 4 garlic cloves, minced (aged cloves mellow better; fresh ones pack a punch)
Spice Blend
- 2 tsp mustard seed
- 2 tsp dill seed
- 2 tsp celery seed
- ½ tsp turmeric (adds color + subtle earthy note)
Note: If you’re canning, have clean pint jars, new lids, and a water bath canner ready. Don’t worry I’ll walk you through that part.
Can I use regular cucumbers?
Yes, make sure to scrape out the seeds and chop them small. Pickling varieties are firmer and less watery, but standard cucumbers work if drained well.
Step-by-Step Instructions for Sweet Pickle Relish
This isn’t just a recipe, it’s a tiny ritual. You salt, you wait, you simmer, and then like magic, you’ve bottled summer. Here’s how to make it happen without a hitch.
1. Chop and Salt the Veggies
Finely chop cucumbers and onion (a food processor makes life easier). Toss them with the 2 Tbsp of salt in a large bowl, cover, and let sit for 2 hours. This draws out excess moisture and firms up the crunch.
2. Drain and Dry
After two hours, pour the cucumber mix into a fine sieve or colander. Press out as much liquid as you can squeeze gently if needed. You want it fairly dry, not soggy.
3. Make the Brine
In a non-reactive pot (stainless steel or enamel), combine vinegar, sugar, garlic, and all spices. Stir and bring to a gentle boil. Once the sugar dissolves, simmer for 5 minutes to infuse the flavors.
4. Combine and Simmer
Add the drained cucumber-onion mixture to the pot. Stir well. Simmer everything together over low heat for 10 minutes, stirring occasionally. Your kitchen should start smelling like something worth remembering.
5. Store or Can
- For fridge storage: Let cool, pour into jars, and refrigerate for up to 6 weeks.
- For canning: Ladle hot relish into sterilized jars, leave ½” headspace, seal with lids and rings, and water-bath can for 10 minutes (adjust for altitude).
Do I need to soak it for 2 hours?
Yes, unless you want a soggy, watery relish. The salt soak pulls moisture out and locks in the texture. It’s worth the wait.
Tips for Storing and Canning Sweet Pickle Relish
Making relish isn’t hard, but a few small details can make or break your batch. Here’s how to keep everything crisp, flavorful, and safe.
Relish-Maker’s Insider Tips
- Choose firm cucumbers: Avoid soft or overripe ones, they’ll turn mushy fast.
- Use non-reactive cookware: Vinegar reacts with aluminum and cast iron, affecting taste and color.
- Watch your sugar: Start with 1½ cups, taste the brine, and adjust. Some onions are naturally sweeter than others.
- Don’t skip the turmeric: It’s not just for color, it adds a quiet, earthy hum that rounds out the flavor.
Storage Details
- Fridge life: Stored in clean jars, the relish keeps in the refrigerator for up to 6 weeks.
- Shelf-stable canning: Properly processed jars last up to 12 months in a cool, dark pantry. Always check seals before use.
If Something Feels Off…
- Cloudy brine? It could be iodized salt or poor rinsing. It’s likely safe if it smells fine, just not pretty.
- Too watery? Veggies weren’t drained enough. Try pressing gently next time with a clean towel.
How can I tell if canned relish is safe to eat?
Look for signs: unsealed lids, off smells, fizzing, or mold = toss it. A good seal, clear brine, and fresh scent = good to go.
Creative Ways to Use Sweet Pickle Relish
Sweet pickle relish might be the MVP of summer condiments, but it’s also a canvas. Whether you’re feeling spicy, tangy, or even zucchini-curious, here’s how to riff on the classic and put it to delicious use.
Twist the Recipe
- Spicy Relish: Add a minced jalapeño or a pinch of red chili flakes to the brine for heat lovers.
- Zucchini Swap: Out of cucumbers? Sub finely shredded zucchini for a different texture (and a brilliant way to use garden extras).
- Low-Sugar Option: Try monk fruit or erythritol blends. Please note that texture may shift slightly.
Unexpected but Awesome Pairings
You already know this stuff’s great on burgers and dogs, but try it here:
- Tuna or egg salad: Stir in a spoonful to brighten it up.
- Potato salad: Skip the pickles and add a few tablespoons instead.
- Deviled eggs: Mix into the yolk filling for a sweet contrast.
- Cheese boards: Yes, really sweet relish with sharp cheddar or smoked Gouda is a sleeper hit.
Can I freeze sweet relish instead of canning?
Technically, yes, but it can get watery when thawed. If you freeze it, use freezer-safe containers and stir before serving.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
Yes, just remove the seeds from larger cucumbers and chop them finely. Pickling varieties are firmer, but regular ones work with proper draining.
How long does homemade sweet pickle relish last?
If stored in the fridge, it lasts up to 6 weeks. Properly canned and sealed jars can stay shelf-stable for up to 1 year.
Is it safe to can relish without a pressure canner?
Yes, sweet pickle relish is high in vinegar and sugar, so a boiling water bath is safe for preserving, as long as you follow proper canning steps.
What can I do if my relish turns out too sweet or too sour?
You can adjust the sugar next time. For this batch, balance it out by mixing with a more acidic dish or adding a splash of vinegar when serving.
Can I skip the garlic or turmeric?
You can omit turmeric for a color-neutral relish and reduce or skip garlic if sensitive. The core flavor will still hold up.
Homemade Sweet Pickle Relish
Ingredients
Equipment
Method
- Finely chop cucumbers and onion. Combine in a large bowl with salt and let sit for 2 hours.
- After soaking, drain and press the mixture to remove as much liquid as possible.
- In a non-reactive pot, combine vinegar, sugar, garlic, and spices. Bring to a boil, then simmer for 5 minutes.
- Add the drained cucumber-onion mix to the pot. Simmer together for 10 minutes, stirring occasionally.
- For fresh use, cool and store in jars in the fridge for up to 6 weeks. For canning, ladle hot relish into sterilized jars, seal, and process in a water bath for 10 minutes.
Notes
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