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Sweet Pickle Relish Canning Recipe
My mom loves sweet pickle relish. She loves adding it to her egg salad and even her tuna salad. As a family, we have grown accustomed to adding relish to these dishes, including traditional uses for hamburgers and brats fresh off the grill.
Unlike dill pickle relish, sweet pickle relish has a lighter vinegar flavor and incorporates turmeric giving the recipe a slight earthiness. This simple water bath canning recipe is easy to make with regular pickling cucumbers, but can also be made with fresh zucchini from the garden. If using zucchini, be sure to allow the mixture to boil an extra 5 minutes to help extract extra water content.
I want to share a handy tool I use to cut the ingredients into small 1/4-inch uniform cubes. The Original Vidalia Onion Chopper has been one of my best investments in the kitchen for years. It helps quicken up the prep time and keeps everything uniform in size.
When using the chopper, start my slicing the pickling cucumber in half lengthwise. Then cut each half again lengthwise to ensure the thickness is 1/4-inch thick. Depending on the length of the cucumber, I then cut the slices in half and then place into the Chopper.
If possible, use cubanelle sweet peppers to enhance the flavor of the recipe. Any sweet pepper will do, including green bell peppers, but the cubanelle are the best. I slice them into rings and then chop them in the Chopper. The Chopper makes quick work of the slices – simply place one onto the cubed blade, press the lid down and it’s handy compartment catches the cucumber cubes inside. Pretty nifty!
Sweet Pickle Relish Canning Recipe
Makes about 14 to 16 pints or 24 to 32 half-pints
This sweet and flavorful relish is sure to please! With its beautiful green and yellow hue, this relish can be used to make fresh tartar sauce, create delicious egg salad or tuna salad, and add flavor to your homemade meatloaf!
- 24-30 medium pickling cucumbers, cut into 1/4-inch cubes (24 cups)
- 4 cups sweet cubanelle peppers (or green bell peppers), cut into 1/4-inch pieces
- 4 cups sweet Vidalia onions, finely chopped
- 6 cups apple cider vinegar
- 12 whole allspice berries
- 6 cups light brown sugar
- 1 cup pickling salt
- 3 tablespoons mustard seeds
- 2 teaspoons ground turmeric
- 1/2 cup hot water
- 1/4 cup cook-type ClearJel®
- In a large stainless steel stockpot, combine the cucumbers, cubanelle peppers, and Vidalia onions. Mix well to combine. Set aside.
- In a separate pot add the apple cider vinegar and allspice berries. Bring to a boil over medium-high heat, then reduce heat to a low simmer. Cover and simmer for 5 minutes to infuse the allspice berries into the vinegar.
- Add the sugar and salt to the vinegar and mix until dissolved. Remove allspice berries and discard. Next, empty the vinegar mixture atop the cucumber mixture. Stir to combine.
- Place the stockpot onto the stove and bring to a boil over medium-high heat, stirring often to avoid scorching. Add the mustard seeds and turmeric and mix well. Continue to boil for 15 minutes, stirring often.
- In a measuring cup, whisk together the hot water and ClearJel®. Slowly pour into the cucumber mixture, mixing well to avoid it thickening at once. Stir until the slurry is well distributed throughout the pickle relish. Boil for 1 more minute then remove from heat.
- Using a ladle, fill each jar to 1/4-inch of headspace. Remove any trapped air pockets and add additional relish if necessary to maintain the 1/4-inch headspace.
- Water bath both pints and half-pints for 10 minutes. Remember, do not start your timer until the water is at a full rolling boil.
- After processing, remove canner lid and allow the jars to rest in the canner for 5 minutes before removing to cool.
I hope you enjoy this recipe as much as my mom and family enjoys eating it!
Diane, The Canning Diva®
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