Quick and Easy Homemade Spicy Sweet Pickle Relish

This Spicy Sweet Pickle Relish adds a zesty kick to all of your recipes, and makes a wonderful gift from your garden.

Add it to hot dogs or hamburgers, mix it with tuna salad, use it to make thousand island dressing or tartar sauce and so much more.

If you have never made pickles before, fear not! Relish is the simplest version to make and there is no need to worry about making sure the slices or spears are crispy like you do with my brother's Red Hot Pickles.

This version adds a nice spicy undertone to is with the addition of some jalapeno pepper. Add more peppers for more spicy or make it more subtle by adding one or two. Make it the way YOU want.

How much Spicy Sweet Pickle Relish does this recipe make?

This recipe is a small-ish batch that makes about 3 pints.

If you are canning them you can use 6 half pints instead of three pint jars, or double the recipe.

How to can Pickle Relish?

For detailed water bath canning instructions, consult the experts at Ball (not a sponsor). These are the instructions I have been using for almost 20 years.

Short version:

• Start with new pint or half pint jars and 2 piece lids.
• Sterilize the jar in boiling water then fill with relish to the ¼ inch line.
• Tighten the jar by hand, screwing until the lid is closed but DO NOT OVERTIGHTEN.
• Submerge jars in boiling water with at least one inch of water above the lid.
• Boil for 10 minutes, remove and let sit on the counter for 24 hours. Verify the lid has sealed.

Recipe

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Ingredients

 

• 2 medium-large chopped cucumbers
• 1 medium onion
• 1 medium red bell pepper
• 2-3 jalapeno peppers
• 2 tablespoons salt
• 1 ½ cups sugar
• 1 tablespoon pickling spice
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• 1 cup cider vinegar

Instructions

 

• In a food processor, rough chop the cucumber, onions and pepper to desired size. Put in a bowl and add salt. Cover with cold water and let stand 2 hours. 
• Drain and rinse vegetables several times. 
• In a large saucepan, combine remaining ingredients and bring to a boil.
• Add vegetables, simmer for 10 minutes. 
• Pack into hot sterilized jars and process in a boiling water canner for 10 minutes. Or you can store in the refrigerator.

  Let sit at least 2 weeks (4-6 is better) before consuming, for best flavor.