Curious about How To Make Sweet Pickle Relish? I found inspiration in crisp cucumbers and vibrant spices that come together to create a lively, tangy delight. Every spoonful offers an intriguing twist that draws me back repeatedly. Discover the hidden charm of this unforgettable preserve for you.

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I’ve been experimenting with preserving cucumbers lately and I came up with this sweet cucumber relish recipe that really surprised me. I used 5 pounds of peeled, seeded, and roughly chopped cucumbers, teamed up with 3 cups of thinly sliced yellow onions – though I know some folks prefer red onions for extra tang.

I mixed in 3 cups of white sugar along with an equal amount of distilled white vinegar to keep the relish safe during canning. The secret really comes from adding 2 tablespoons of celery seeds, 1 tablespoon of mustard seeds, a teaspoon of turmeric, and just a half teaspoon of salt.

I first tried this in my water bath canner and let me tell you it worked like a charm. If you’re into exploring easy canned pickle recipes or have been curious about making your own relish for canning, this recipe might just be your new favorite experiment.

Enjoy giving it a try!

Why I Like this Recipe

I really love this recipe cause it makes the perfect balance of sweet and tangy. First, I dig how the vinegar and sugar meld together with all the spices to create a flavor that totally wakes up your taste buds. Second, I like that it’s super simple to put together- even though you gotta peel and chop those cucumbers, the process feels really satisfying and almost therapeutic. Third, I’m all about homemade stuff so the whole canning process and knowing I made it myself gives me a warm fuzzy feeling inside. Finally, the mix of spices like celery seeds and mustard seeds really gives it that extra punch that sets it apart from any store bought relish I’ve had before.

Ingredients

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Cucumbers are crisp and hydrating, packing fibre and vitamins for a healthy crunch.
Onions add tanginess and mild sweetness, plus heaps of fibre and antioxidants.
Sugar gives the relish its sweet kick and energy, though it’s pure carbs.
Vinegar brings a sharp sour taste while keeping the relish safe.
Celery seeds add a punch of flavor with a hint of earthiness.
Mustard seeds deliver a zesty kick and a tiny bit of protein.
Turmeric offers vibrant color with mild spice and anti inflammatory properties.
Salt balances all the flavours, perfecting the overall taste.

Ingredient Quantities

5 pounds cucumbers, peeled, seeded and chopped roughly

3 cups thinly sliced yellow onions, preferably red if you like a bit more tang

3 cups white sugar, because no one likes a bland relish

3 cups distilled white vinegar, to keep the relish safe during canning

2 tablespoons celery seeds, they really pack a punch in flavor

1 tablespoon mustard seeds, for that little extra zing

1 teaspoon turmeric, adds a nice color and a hint of spice

1/2 teaspoon salt, just enough to balance everything out

How to Make this

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1. Start by peeling the cucumbers, removing their seeds, and chopping them roughly. Also, thinly slice the onions (red ones are great if you want a bit more tang).

2. In a large pot, combine the chopped cucumbers and sliced onions.

3. Add the white sugar, distilled white vinegar, celery seeds, mustard seeds, turmeric, and salt to the pot.

4. Give everything a good stir to get the sugar mostly mixed in with the vinegar and spices.

5. Let the mixture sit for about 10 minutes so the flavors start to blend.

6. Put the pot on a medium heat and bring the mixture to a boil, stirring occasionally so nothing sticks.

7. Once it starts boiling, lower the heat a bit and let it simmer for around 10 minutes to help the flavors mellow.

8. While the relish is cooking, sterilize your jars and lids so they are ready for canning.

9. Carefully ladle the hot relish into the jars, making sure to leave a half inch headspace at the top of each jar.

10. Wipe the rims clean, seal the jars and then process them in a water bath canner. Boil the jars for about 15 minutes (adjust time if you are at a high altitude), then remove them and let them cool completely before storing.

Equipment Needed

1. Vegetable peeler – to peel cucumbers
2. Cutting board – for chopping cucumbers and onions
3. Chef’s knife – used to chop the cucumbers and thinly slice the onions
4. Large pot – for combining and cooking all the ingredients
5. Measuring cups and spoons – for accurately measuring sugar, vinegar, and spices
6. Stirring spoon – to mix the ingredients in the pot
7. Ladle – for transferring the hot relish into jars
8. Canning jars and lids – to store the finished relish safely
9. Water bath canner or large pot – to process the jars in boiling water
10. Tongs – to handle the hot jars safely during canning

FAQ

Q: Can I sub in red onions for yellow ones?
A: Yep, red onions work great if you want a bit more tang. The flavor's a little different but many folks love that extra punch.

Q: How long will my canned sweet cucumber relish last?
A: If you follow proper canning procedures, your relish should be good for up to a year when stored in a cool, dark place.

Q: Do I really need both celery seeds and mustard seeds?
A: They both add unique flavors to the mix, but if you prefer a simpler taste, you can reduce one or both a bit. Its really all about your taste buds.

Q: Can I use a different vinegar than white distilled?
A: You can experiment with apple cider vinegar, but white vinegar is best for safe canning and keeps the flavors traditional.

Q: What if my relish is too sweet or not sweet enough?
A: Feel free to adjust the sugar to suit your taste. Just keep in mind that sugar also plays a role in the preservation process.

How To Make Sweet Cucumber Relish (+ Canning Directions) Recipe Substitutions and Variations

Cucumbers: Instead of using regular cucumbers, you can try English or pickling cucumbers, they work just as well in the relish.
Yellow Onions: You can swap these out for red onions or even shallots if you want a slightly different taste.
White Sugar: If you don’t mind a richer flavor, brown sugar can be used. It might change the colour a bit but it adds a deeper sweetness.
Distilled White Vinegar: Apple cider vinegar or white wine vinegar are good alternatives that give a unique twist to the flavor.
Celery Seeds: If you’re missing celery seeds, try using a bit of caraway or dill seed for that herby kick.

Pro Tips

1. One pro tip is to chop the cucumbers as evenly as possible so the relish cooks evenly and doesn’t end up with some bite oversized pieces which can mess up the texture
2. Try letting the vegetables sit with the spices a bit longer if you can so everything gets a chance to really mix well its kind of like marinating the veggies for extra flavor
3. Make sure your jars and lids are super clean because even slight contamination can spoil the whole batch if they arent sealed properly
4. If you want a little twist, you can experiment with a pinch of garlic powder or dill along with your other spices; just be sure not to overdo it cause the original flavors are pretty good as they are