Best Sweet Pickle Relish Recipes

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SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

SWEET PICKLE RELISH



Sweet Pickle Relish image

After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

Provided by Donna Matthews

Categories     Vegetable

Time 5h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

  • To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
  • I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Using a slotted spoon, put into pint jars according to standard canning procedures.
  • (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
  • Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

SOUTHERN SWEET PICKLE RELISH



Southern Sweet Pickle Relish image

Make and share this Southern Sweet Pickle Relish recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 10h20m

Yield 6 pints

Number Of Ingredients 9

4 cups ground cucumbers, unpeeled
1 1/2 cups ground green bell peppers
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon mustard seeds
6 teaspoons chopped dill (optional)

Steps:

  • Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
  • Drain well and press out remaining liquid.
  • Combine remaining ingredients and bring to a boil.
  • Stir until sugar is dissolved.
  • Stir in veg and simmer for 10 minutes.
  • Pack into clean hot jars leaving 1/2 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Nutrition Facts : Calories 497.2, Fat 0.4, SaturatedFat 0.1, Sodium 4764.2, Carbohydrate 123.4, Fiber 1.9, Sugar 119.8, Protein 1.3

SPLENDA/SUCRALOSE SWEET PICKLE RELISH



Splenda/Sucralose Sweet Pickle Relish image

At my house, we needed to take the sugar out of our diet. I wanted to find a suitable sweet pickle relish that would suit my pre-diabetic hubby. Well, I think I found it! The first time I made it, I ate some, while it was still warm, on some crackers. I suppose that green bell peppers would work, but I used a combination of yellow, orange and red peppers for the eye appeal. Yummy!

Provided by bobbeck

Categories     Lunch/Snacks

Time 10h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 7

4 cups cucumbers, chopped
3 cups onions, chopped
2 cups bell peppers (any combination of green, yellow, orange and or or red, chopped)
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute (granulated)
1 cup cider vinegar
2 tablespoons pickling spices

Steps:

  • Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
  • Sprinkle the salt over the vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well.
  • In a large pot, combine Splenda, vinegar and pickling spices.
  • Bring to a boil.
  • Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
  • Process in a hot water bath.

Nutrition Facts : Calories 3.9, Sodium 295.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1

SWEET AND SOUR PICKLE RELISH



Sweet and Sour Pickle Relish image

Make and share this Sweet and Sour Pickle Relish recipe from Food.com.

Provided by Chef Gary

Categories     Low Protein

Time 10m

Yield 2 cups (approximately)

Number Of Ingredients 6

1/2 cup kosher dill pickle, chopped
1/2 cup bread and butter pickles, chopped
1/2 cup onion, chopped
3 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon kosher salt

Steps:

  • Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.

Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3

GHOST CHILE SWEET PICKLE RELISH



Ghost Chile Sweet Pickle Relish image

After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers, and sandwiches!

Provided by Billy The Blue Whale

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 9h15m

Yield 36

Number Of Ingredients 8

8 large pickling cucumbers, diced
1 large yellow onion, diced
1 red bell pepper, diced
3 ghost chile peppers, diced
2 tablespoons salt
2 cups white sugar
2 cups apple cider vinegar
6 half pint canning jars with lids and rings

Steps:

  • Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
  • Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
  • Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 390.1 mg, Sugar 12.7 g

SWEET JALAPENO PICKLE RELISH



SWEET JALAPENO PICKLE RELISH image

Number Of Ingredients 7

1 1/2 quarts jalapenos, finely chopped
1 quart cucumber, finely chopped
2 large onions, finely chopped
1/4 cup + 2 tablespoons salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice

Steps:

  • Combine jalapenos, cucumbers, onion and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid. Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.

SWEET PICKLE RELISH



Sweet Pickle Relish image

I found this recipe on the blog of "New Life On A Homestead" that I just HAD to try! We love relish and I use it for more than just on hot dogs. It is especially wonderful in my brown sugar sloppy joes or in chicken or tuna salad! Mmmm!

Provided by Laura Geese

Categories     Spreads

Time 6h25m

Number Of Ingredients 9

6-7 large unpeeled cucumbers (about 4 cups), diced
2 medium green bell peppers (about 1 1/2 cups), diced
2 heads celery (about 3 cups), diced
1/4 c salt
3 1/2 c sugar
2 c white vinegar
1 tsp celery seed
1 tsp mustard seed
1 c onion, diced

Steps:

  • 1. In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree.
  • 2. Pour the veggies into a large bowl and add your salt. Cover with water and let stand out of the way for about 5 hours.
  • 3. After you have let them sit for the desired time, drain well, pressing the mixture to remove all the liquid. This part takes a little while, but be patient....you will love the results!
  • 4. Combine the remaining ingredients in a large saucepan, and bring to a boil. Be careful not to take to deep a breath over the pot, the vinegar smell will get strong for a little bit.
  • 5. Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes.
  • 6. Pack into hot, sterilized jars leaving 1/2 inch head space, always remembering to clean the rim of each jar to remove any relish that may prevent the jars from sealing properly. Process in a water bath canner for 10 minutes.

SWEET PICKLE RELISH



Sweet Pickle Relish image

As a home health aide, I took care of a 96 year old woman. This is her recipe and is just fantastic. I had to make a couple of batches just to get the measurements--you know--oh use about this much of this...This is great on a plain old hotdog and is also excellent served with pork. Not your average everyday relish I tell you. You've got to try this if your a canner!

Provided by kyky9353

Categories     Canning

Time 5h45m

Yield 10 cups

Number Of Ingredients 11

7 cups cucumbers, ground
4 cups carrots, ground
3 large onions, ground
1 large green pepper, ground
1 large red pepper, ground
1/2 cup pickling salt (scant)
2 cups apple cider vinegar
1 cup white vinegar
5 cups sugar
1 teaspoon mustard seeds
1 teaspoon celery salt

Steps:

  • Mix vegetables together with salt and let set for about 3 hours. Run cold water over and rinse really well. Let stand in a colander for about 1 hour as to get most of the water out. I use a cone shaped jam/jelly colander and then press down on the vegetables occaisonally to get more water out. Place well drained vegetables in a kettle. Add remaining ingredients and gently boil for 20 minutes. Place in sterilized jars and seal.

Nutrition Facts : Calories 461.4, Fat 0.4, SaturatedFat 0.1, Sodium 5703, Carbohydrate 114.2, Fiber 3.2, Sugar 106.7, Protein 1.8

SWEET PICKLE RELISH



Sweet Pickle Relish image

A really nice relish, great for hamburgers, I have a friend who puts this on tuna sandwiches.Good way to use up those overripe cucumbers

Provided by PICCO

Categories     Canning

Time 1h5m

Yield 6 quarts, 6 serving(s)

Number Of Ingredients 10

4 cups cucumbers, remove seeds and chop*
2 cups onions, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1/4 cup salt (course)
3 1/2 cups water
3 1/2 cups sugar
2 cups vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

  • Put all the chopped vegetables in a large bowl.
  • Sprinkle salt on top.
  • Cover with water and let sit overnight.
  • In the morning drain, rinse, and drain again.
  • Press to get as much juice out as possible.
  • In a large pot combine sugar,vinegar,celery seed & mustard seed.
  • Bring to a boil, add vegetables, return to boil.
  • Reduce heat and simmer for @20 minutes.
  • Mix 4tbs. corn starch with 1/4cup of water and thicken.
  • Pour into prepared jars and seal.
  • * An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.

Nutrition Facts : Calories 519.8, Fat 0.9, SaturatedFat 0.1, Sodium 4729.6, Carbohydrate 127.6, Fiber 2.5, Sugar 121.6, Protein 2

SWEET HOT PICKLE RELISH



Sweet Hot Pickle Relish image

I needed another way to use up the hot banana peppers and cucumbers I picked out of my garden. Got surfing the net for something and found this recipe. I had to fix it to our taste. I'm posting how I made my relish.

Provided by barefootmommawv

Categories     Onions

Time 3h20m

Yield 13 1/2 pints

Number Of Ingredients 8

1 quart hot banana pepper, chopped finely
1 1/2 quarts cucumbers, chopped finely
2 large onions, chopped finely
1/4 cup canning salt
2 tablespoons canning salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spices

Steps:

  • Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
  • Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
  • Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 351.1, Fat 0.2, SaturatedFat 0.1, Sodium 3260.2, Carbohydrate 87.2, Fiber 2, Sugar 83.4, Protein 1.2

GRANDMAS BEST SWEET PICKLE RELISH RECIPE



Grandmas Best Sweet Pickle Relish Recipe image

If you love sweet pickles then click the link to check out Grandmas Best Sweet Pickle Relish Recipe.

Provided by @MakeItYours

Number Of Ingredients 10

1 quart chopped cucumbers
2 c. chopped onion
1 c. chopped green pepper
1 c. chopped red pepper
1/4 c. salt
3 1/2 c. sugar
1 tblsp. celery seed
1 tblsp. mustard seed
2 c. apple cider vinegar
4 pint glass ball canning jars, or 8 half pint glass jars

Steps:

  • Combine cucumbers, onion, and peppers in a large bowl. Sprinkle with the salt and cover with cold water. Let stand for 2 hours.
  • Preheat oven to 225. Place the glass jars on a baking sheet and bake for at least 20 minutes to sterilize.
  • Fill a small sauce pan with water and add jar lids and rings. Cook over low to medium heat until the water is 180 degrees.
  • Drain, rinse and drain the cucumber mix again making sure to get out as much water as possible.
  • Combine sugar, celery seed, mustard seed and vinegar in a large pot and bring to a boil. Add cucumber mix and simmer for 10 minutes.
  • Pack hot relish into the hot canning jars and leave 1/4 in. at the top. Remove air bubbles and secure the lids on the tops of the jars.

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