sweet pickle relish

13 Jan, 2026

From Brandie at thecountrycook.com

Ingredients

• 2 pounds pickling cucumbers, finely chopped
• 1 cup finely chopped white onion
• 1 cup finely chopped red bell pepper
• 2 tablespoons pickling salt
• 2 quarts cold water
• 1 cup apple cider vinegar
• ¾ cup granulated sugar
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds

Instructions

1. Add 2 pounds pickling cucumbers, finely chopped, 1 cup finely chopped white onion and 1 cup finely chopped red bell pepper and place in a large bowl.

2. Sprinkle it with 2 tablespoons pickling salt.

3. Add enough water (about 2 quarts cold water) so the vegetables are submerged. Allow to sit for 1 hour at room temperature

4. Drain very well with a fine mesh sieve, or in a colander lined with cheesecloth.

5. Take a spoon and gently press down on the vegetables until most of the liquid drains off, set aside.

6. Add 1 cup apple cider vinegar, 3/4 cup granulated sugar, 1 teaspoon celery seeds and 1 teaspoon mustard seeds to a large pot or Dutch oven over medium heat. Stir constantly until the sugar is dissolved, and then bring to a boil.

7. Add the drained vegetables and stir them into the mixture.

8. Bring back to a boil, stirring often, and boil for 10 minutes.

9. Remove the heat and add the vegetables to the jars with a slotted spoon. Pour the remaining liquid on top.

10. Allow the jars to sit at room temperature until completely cooled, then add the tops and place in the fridge overnight so the flavors can blend together. Serve immediately.