Old Fashioned Sweet Pickle Relish Recipe For Canning: Zesty Garden Freshness in Every Jar

There’s nothing quite like the bright, tangy sweetness of homemade relish to transform ordinary dishes into something special. This old-fashioned method preserves garden-fresh flavor in every jar, ensuring summer’s bounty lasts all year.

With simple ingredients and a proven canning process, you’ll create a versatile condiment that elevates hot dogs, burgers, and sandwiches. The balance of sweet and zesty makes it a kitchen staple worth the effort.

Ingredients for Old Fashioned Sweet Pickle Relish Recipe for Canning

Ten ingredients transform fresh garden produce into a tangy, sweet condiment for year-round enjoyment.

The cucumbers are the foundation, so select small, firm pickling cucumbers—they hold their texture better than slicing varieties. Local farmers markets often have the best selection in summer. The vinegar quality matters less than the acidity level, which must be 5% for safe canning. Ball or Kerr jars are standard for home canning, but any mason jar with a new lid works.

No pickling salt? Kosher salt works in a pinch, but avoid iodized table salt—it can cloud the brine. For a sweeter relish, increase sugar slightly, but keep the vinegar ratio intact for safety. Dried mustard can substitute for seeds at a ratio of 1 teaspoon per tablespoon, though the texture will differ slightly. Fresh peppers add crunch—don’t skip them.

Store unopened jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 1 month. The flavor deepens over time, so resist the urge to dig in immediately—wait at least 24 hours for the best taste.

Step-by-Step Instructions for Old Fashioned Sweet Pickle Relish

This time-tested method ensures a perfectly balanced sweet and tangy relish with ideal texture.

Step 1: Prepare and Salt the Vegetables

Finely chop the 4 lb Fresh Cucumbers using a food processor or sharp knife, aiming for uniform pieces about ⅛-inch in size. Transfer them to a large colander set over a bowl or sink.

Add the 2 whole White Onions and 2 whole Red Bell Peppers, both finely diced, to the cucumbers. Sprinkle the 0.25 cup Pickling Salt evenly over the vegetables and toss thoroughly to distribute. Let this mixture stand for 2 hours to draw out excess moisture, stirring once halfway through.

Step 2: Rinse and Drain the Vegetables

After salting, rinse the cucumber mixture under cold running water to remove the excess salt. Drain well, then transfer to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible—this prevents a watery relish.

You should have about 8-10 cups of drained vegetables. If there’s still noticeable moisture, let them sit for another 15-20 minutes and squeeze again. Proper drainage ensures the relish keeps its bright, zesty flavor without dilution.

Step 3: Simmer the Vegetables with Spices

In a large stainless-steel or enameled pot, combine the drained vegetables with the 2 cups Granulated Sugar, 2 cups Apple Cider Vinegar, and 1 cup White Vinegar. Stir in the 2 tbsp Mustard Seeds, 1 tbsp Celery Seeds, and 1 tsp Ground Turmeric.

Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce to a low simmer and cook for 30-40 minutes, stirring occasionally, until the relish thickens slightly and the cucumbers turn translucent.

Step 4: Jar and Process for Canning

Ladle the hot relish into sterilized pint or half-pint jars, leaving ½-inch headspace. Remove any air bubbles by gently tapping the jars or running a clean knife around the edges. Wipe the rims with a clean, damp cloth to ensure a proper seal.

Seal the jars with lids and process in a boiling water bath for 15 minutes (adjust for altitude if necessary). After processing, place the jars on a towel-lined countertop to cool. You’ll hear the satisfying pop of the lids as they seal. Let them rest undisturbed for 24 hours before checking the seals.

Essential Equipment for old fashioned sweet pickle relish recipe for canning

Water Bath Canner

A 21-quart water bath canner is essential for processing multiple jars at once. I recommend the Granite Ware model with a rack—it fits 7 pint jars easily and distributes heat evenly. Make sure your canner is deep enough to cover jars with 1-2 inches of water. 💪

Jar Lifter

Never attempt to move hot jars with bare hands or regular tongs. A jar lifter with rubber-coated grips safely handles slippery, scalding jars. The Ball Jar Lifter is my go-to—it securely grips the neck without crushing the glass.

Canning Funnel

This wide-mouth funnel fits perfectly in jar openings, preventing spills and mess. I use the Ball Wide-Mouth Funnel which has a ¼-inch pouring spout for precise filling. It’s especially helpful with thick mixtures like this relish.

Bubble Remover Tool

A plastic or wooden bubble tool removes trapped air pockets that can affect sealing. Run it around the inside of each jar after filling. In a pinch, a clean chopstick works, but the Ball Bubble Remover has measurement markings for headspace.

Kitchen Scale

For perfect consistency, weigh your vegetables. A digital kitchen scale with 0.1 oz precision ensures each batch matches the recipe. I use the OXO Good Grips 11lb Scale—it’s accurate and easy to clean.

Large Mixing Bowls

You’ll need at least one 5-quart mixing bowl for salting and draining the vegetables. I prefer stainless steel for durability and easy cleaning. Having a second bowl for the drained vegetables keeps your workflow smooth.

Frequently Asked Questions