Pickle Relish

​There's nothing we relish for a cookout more than some good Pickle Relish! Whether you like dill or sweet, we have a recipe for you! Both versions are below, so you can use whichever one you prefer. And as Mary Mac always says, use what you like! Feel free to customize these recipes to suit your tastes or be adventurous and add some extras, that's what makes cooking fun!

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​Dill Pickle Relish - makes 10 pints

Ingredients

• 14 c chopped cucumbers
• 2 c chopped bell peppers
• 5 Tbs canning salt or kosher salt
• 5 ½ c cider vinegar
• 3 tsp dill seed
• 6 tsp minced garlic or 6 cloves garlic, minced

Directions

• Remove seeds from cucumbers, discard seeds. Cut cucumbers into 1-inch chunks and chop up using a food processor with a regular blade. Do not pulverize, just pulse
• Combine chopped cucumbers and bell peppers in a bowl, set aside
• Combine salt, cider vinegar, dill seed, and garlic in a large pot. Bring to a boil
• Add vegetables to brine when it is boiling. Turn heat down and let simmer for 10 minutes
• Pack into clean, hot pint jars leaving ½ inch space at the top of the jars
• Close with lid and ring. Process 10 minutes in a boiling water bath
• If you are not canning, let jars cool after closing and keep in refrigerator

​Sweet Pickle Relish - makes 4 pints

Ingredients

• 4 c chopped cucumbers
• 2 c chopped onions
• 1 c chopped green peppers
• 1 c chopped sweet red peppers
• ¼ c canning salt or kosher salt
• 3 ½ c sugar
• 2 c cider vinegar
• 1 Tbs celery seed
• 1 Tbs mustard seed

Directions

• Remove seeds from cucumbers, discard seeds. Cut cucumbers into 1-inch chunks and chop up using a food processor with a regular blade. Do not pulverize, just pulse
• Combine chopped cucumbers, onions, and peppers in a bowl. Sprinkle salt over vegetables, stir well
• Add just enough cold water so vegetables are floating, let sit 2 hours
• Combine sugar, cider vinegar, celery seed, and mustard seed in a pot. Bring to a boil
• Drain chopped vegetables using a fine screen sieve to get as much liquid as possible out
• Add vegetables to brine when it is boiling. Turn heat down and let simmer for 10 minutes
• Pack into clean, hot pint jars leaving ½ inch space at the top of the jars
• Close with lid and ring. Process 10 minutes in a boiling water bath
• If you are not canning, let jars cool after closing and keep in refrigerator

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Recipe Card PDF
​Dill Relish

Recipe Card PDF
​Sweet Relish