Homemade Sweet Relish

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Tangy, lightly sweet, and easy to make using either the canning or refrigerator method—once you try it, store-bought won’t cut it anymore.

Prep Time30

Cook Time20

Resting Time3 2

Total Time3 2 50

Course: Condiment

Cuisine: American

Servings: ounces

Calories: 21kcal

Wash and dry all vegetables thoroughly.
Remove seeds from the cucumbers and bell peppers. Finely dice the cucumbers, peppers, and onion.
Place all diced vegetables in a large pot and sprinkle evenly with the pickling salt. Stir to coat.
Add enough water to just cover the vegetables.
Cover the pot and let the mixture soak for 2 hours.
Drain the vegetables in a large strainer, rinse well, and allow them to drain completely.
Rinse the pot, then add the apple cider vinegar and sugar. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
Add the mustard seed, celery seed, and turmeric. Boil for 2 minutes, then reduce heat to low and add the drained vegetables.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Spoon the hot relish into the mason jars, distributing the vegetables and liquid evenly. Secure lids tightly.

Process jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
Remove jars and let them sit at room temperature for 24 hours with the rings on.
Remove rings and check seals. Properly sealed jars can be stored in the pantry.
Once opened, store jars in the refrigerator for the best quality.

Let filled jars cool at room temperature for about 2 hours.
Re-tighten lids and place jars in the refrigerator.
Allow the relish to rest for 3 days before using so the flavors can fully develop.
Store sealed jars in the refrigerator for up to 3 months (often longer).