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A bowl of sweet pickle relish surrounded by garden vegetables. Easy to can!
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4 from 1 vote

Sweet Pickle Relish Canning Recipe

Use your farm-fresh produce in this easy canning recipe. This sweet pickle relish is amazing!
Prep Time15 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 35 mins
Course: Side Dish
Cuisine: American
Keyword: Canning, Relish
Servings: 4 pints
Calories: 782kcal


  • Canning Jars
  • Candy or Meat Thermometer
  • Food Processor


  • 4 cups cucumbers
  • 2 cups onions onions
  • 1 cup red pepper chopped
  • 1/4 cup salt
  • 3 1/2 cups sugar
  • 1 tbsp celery seed
  • 1 tbsp mustard seed
  • 2 cups apple cider vinegar


  • Begin by sterilizing your jars.  Preheat oven to 225 degrees F. Set the canning jars on a baking sheet and bake in the oven for at least 20 minutes.
  • Fill a small pan with water and add jar lids and rings. Place pan on the stovetop over low to medium heat and bring water to at least 180 degrees. A candy or meat thermometer works great for this
  • Using a food processer chop cucumbers, onions, and green and red peppers.
  • Place veggies in a large bowl.  Sprinkle vegetables with salt and cover with cold water.  Allow them to sit for at least 2 hours.
  • Rinse and drain thoroughly so you are able to get out as much water as you can.
  • Combine sugar, spices and vinegar in a large pot and bring to a boil
  • Add the drained vegetables and simmer for about 10 minutes
  • Ladle the hot relish into your hot sterilized jars, leaving about ¼ inch at the top.  Be sure to remove any air bubbles and secure your lids to the tops of the jars. 


Unopened jars of relish will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.


Serving: 1cup | Calories: 782kcal | Carbohydrates: 190g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 7091mg | Potassium: 505mg | Fiber: 4g | Sugar: 182g | Vitamin A: 1262IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 2mg