Sweet Pickle Relish Recipes

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SWEET PICKLE RELISH

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



Sweet Pickle Relish image

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.

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

SOUTHERN SWEET PICKLE RELISH

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



Southern Sweet Pickle Relish image

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

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)

SWEET PICKLE RELISH

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



Sweet Pickle Relish image

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.).

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

SWEET PICKLE RELISH

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



Sweet Pickle Relish image

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

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

SWEET PICKLE RELISH

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



Sweet Pickle Relish image

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

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

SWEET PICKLE RELISH

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



Sweet Pickle Relish image

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

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

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