Canning Sweet Pickle Relish

Sweet Pickle Relish is a necessity in our kitchen. My family loves it on hotdogs, in potato salad, egg salad, tuna and chicken salad. And some are guilty of even eating it by itself!! It is one of those things that is simply nice to have on hand.

The original recipe that I used said that this would make 7 half pints. I think that all depends on how much you cook your relish down and how much water is in your cucumbers. I got more than double that amount when I made it.


  • 8 lbs of pickling cucumbers
  • 1/2 cup pickling salt
  • 4 cups of white vinegar
  • 2 cups of sugar
  • 1 tablespoon celery seed 
  • 1 tablespoon mustard seed
  • 2 1/2 cups (2-3 medium) onions finely chopped.
  1. Wash the cucumbers well under cold running water, trim off both ends, but leave the skin on. Chop into chunks, then finely chop in a food processor. Put in a large pot or bowl. Sprinkle with the salt, mix the cucumbers and salt by hand. Top with enough cold water to cover completely. Let stand for 2 hours.
  2. Finely chop the onion and set aside.
  3. Drain the cucumbers, rinse well and drain.
  4. In large stock pot, mix together the vinegar, sugar and spices. Stir in the onions and then the cucumbers.
  5. Bring to a boil, lower to a simmer and simmer for 10 minutes.
  6. Pack hot relish into pint or half pint jars.
  7. Leave 1/2 inch headspace.
  8. Debubble, adjust headspace.
  9. Wipe jar rims.
  10. Put lids on and tighten.
  11. Process in a water bath for 15 minutes.
  12. Let it sit for at least a month before opening.

As always ~ Enjoy and Happy Canning!

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