Homemade Sweet Relish

5 from 3 votes
This is a very tasty and versatile condiment. Use it on hot dogs and hamburgers as
well as in tartar sauce, picnic salads, and more...

Prep Time Cook Time Passive Time

10 mins 30 mins 5 hrs

Servings: 7 - 250 ml jars Author: Francine Lizotte

Course: Condiments Cuisine: Canadian, North American
Keyword Canning, Dairy Free, Easy Recipe, Gluten Free, Vegan & Vegetarian, Vegetables

Ingredients
7 cups (about 15 small ones) cucumbers, washed, ends cut off and finely chopped
2 cups white onions, finely chopped
1 cup red peppers, finely chopped
1/4 cup pickling or kosher salt
2 cups white vinegar
3 cups granulated sugar, or to taste
1/2 tbsp. celery seeds
1/2 tbsp. mustard seeds
1/2 tsp. ground turmeric

Directions
1. In a large bowl, combine cucumbers, onions, red peppers and salt. Cover the vegetables with
water and let them sit for 2 hours.
2. Drain the vegetables in a colander lined with cheesecloth. Rinse well and drain again.
3. Meanwhile, in a large pot over medium-high heat, add sugar and vinegar. Bring to a boil,
stirring constantly until sugar is dissolved. Add celery seeds, mustard seeds and turmeric; stir
again.
4. Add the drained vegetables, stir, bring back to a boil then reduce the heat to medium; simmer
for 10 minutes, stirring occasionally. If there’s foam on the surface, skim it off with a spoon
and discard it.
5. Ladle the relish into sterilized jars leaving ½ inch headspace. Wipe the rims, add the lids and
screw on the bands. Process jars in a boiling water bath for 10 minutes.