Sweet Pickle Relish Food

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SWEET PICKLE RELISH



Sweet Pickle Relish image

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

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

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

SOUTHERN SWEET PICKLE RELISH



Southern Sweet Pickle Relish image

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

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)

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

SWEET PICKLE RELISH



Sweet Pickle Relish image

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

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

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.).

SWEET AND SOUR PICKLE RELISH



Sweet and Sour Pickle Relish image

Make and share this Sweet and Sour Pickle Relish recipe from Food.com.

Provided by Chef Gary

Categories     Low Protein

Time 10m

Yield 2 cups (approximately)

Number Of Ingredients 6

1/2 cup kosher dill pickle, chopped
1/2 cup bread and butter pickles, chopped
1/2 cup onion, chopped
3 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon kosher salt

Steps:

  • Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.

Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3

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Top Asked Questions

What are the ingredients in sweet pickle relish?
Sweet Pickle Relish. Ingredients. 6 medium cucumbers. 3 green and/or red sweet peppers. 6 medium onions. 1/4 cup pickling salt. 3 cups sugar. 2 cups cider vinegar.
What can you do with pickle relish?
You can serve your homemade pickle relish as a condiment alongside hot dogs and hamburgers, but you can also use it as an ingredient in: Potato salad: Relish is one of the key ingredients in classic potato salad, along with mayonnaise, mustard, celery, and bell peppers.
How long does pickle relish last in the fridge?
This sweet pickle relish recipe can be used for both canning and refrigerator sweet pickle relish! Note: Unopened canned jars of pickle relish will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks. But, I have also read if stored properly in the fridge condiments like relish can last up to 1 year.
How to make cucumbers and peppers relish?
Directions Wash cucumbers and peppers. Pour vegetable mixture into colander set in sink. In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace.

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