Old Fashioned Sweet Pickle Relish Recipe for Canning: Tangy Crunch in Every Jar

This classic relish brings old-world flavor to your pantry with its perfect balance of sweet and tangy. The canning process preserves that signature crunch and bright flavor for months.

With just a few simple ingredients and proper sterilization, you’ll create a versatile condiment that elevates hot dogs, sandwiches, and more. Perfect for gifting or keeping on hand.

Ingredients for Old Fashioned Sweet Pickle Relish Recipe for Canning

Ten ingredients create this vibrant, crunchy condiment with timeless appeal and bold flavor.

Cucumbers are the backbone here—pickling cucumbers have the right texture and fewer seeds. Look for firm, dark green ones at farmers markets or the produce section. The onions and peppers add crunch and color, so don’t skip them. White vinegar is non-negotiable for the right acidity level, but Heinz or store-brand both work fine. Pickling salt avoids the cloudiness that table salt can cause.

No pickling cucumbers? Regular cucumbers work in a pinch (peel and seed them first). Swap red bell peppers for green if that’s what you’ve got. Turmeric at half the amount keeps the color subtle. The sugar can be reduced slightly, but the relish won’t keep as long. For extra heat, add a pinch of red pepper flakes—it’s a fun twist on the classic.

Store unopened jars in a cool, dark place for up to 1 year. Once opened, keep in the fridge for 1 month. The flavor actually improves after a few weeks, so plan ahead. Perfect for gifting—just tie a ribbon on the lid.

Step-by-Step Instructions for Old Fashioned Sweet Pickle Relish

This method ensures perfect texture and flavor every time you make a batch.

Step 1: Prepare and Salt the Vegetables

Finely chop the 4 lb Cucumbers, finely dice the 2 whole White Onions, and finely chop the 2 whole Red Bell Peppers. I use a food processor for speed and consistency—pulse in batches until you achieve uniform, small pieces.

Combine the chopped vegetables in a large non-reactive bowl. Sprinkle the 0.25 cup Pickling Salt evenly over the mixture and toss thoroughly with your hands or a large spoon. The salt will begin drawing out moisture immediately—this is exactly what you want.

Cover the bowl and let it sit at room temperature for 2 hours. You’ll see a significant amount of liquid accumulate; this step removes excess water, ensuring your relish stays crisp in the jars.

Step 2: Rinse and Drain Thoroughly

After 2 hours, transfer the vegetable mixture to a colander and rinse under cold running water for 2-3 minutes. This removes the excess salt and any residual cucumber juice. Press down on the vegetables gently with your hands to help release trapped liquid.

Drain well for 30 minutes, then transfer to a clean kitchen towel. Roll the towel up like a burrito and squeeze tightly to extract every last drop of moisture. The drier the vegetables, the better your relish will keep. I usually press the bundle under a heavy pot for 10 minutes to get it extremely dry.

Step 3: Cook the Relish Mixture

In a large stainless steel or enameled pot, combine the 2 cups Granulated Sugar, 2 cups White Vinegar, and 1 cup Apple Cider Vinegar. Add the 2 tbsp Mustard Seeds, 1 tbsp Celery Seeds, and 1 tsp Turmeric Powder.

Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. This creates your pickling syrup. Once boiling, add the drained vegetable mixture. Stir well to combine, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 4: Jar and Process for Shelf Stability

Ladle the hot relish into clean, sterilized jars, leaving ½-inch headspace. Remove any air bubbles by running a clean knife or chopstick around the inside of each jar. Wipe the rims with a clean, damp cloth to ensure a good seal.

Process in a boiling water bath for 10 minutes (adjust for altitude if needed). The relish is ready when the jar lids pop and seal as they cool. Store in a cool, dark place. The relish develops its best flavor after sitting for 2-3 weeks, making it perfect for canning ahead.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always chop all my vegetables the night before and store them in the fridge in a large bowl with a damp towel on top. This keeps them from browning while saving you 30-45 minutes on canning day. Just

Batch Processing

Double or triple the recipe if you have the jars—it takes the same effort to process 12 pints as it does 6 pints. I use my 12-quart stockpot to cook larger batches, just make sure your pot is no more than ½ full to prevent boiling over.

Jar Preparation

Sterilize all your jars and lids the day before and keep them hot in a 200°F oven until ready to use. This prevents thermal shock when you add the hot relish. I keep my lids in a small saucepan of simmering water to soften the seals.

Flavor Development

For best results, let your sealed jars rest for at least 2-3 weeks before opening. The flavors meld beautifully during this time. I label my jars with the date and a reminder to wait. The turmeric will deepen in color as it ages.

Gift Ready

This relish makes wonderful gifts. I tie a pretty ribbon and fabric scrap on each jar and include a handwritten note with serving suggestions. It’s perfect for holiday giving or summer picnics. The relish keeps for up to 1 year unopened. 💛

Freezer Option

If you don’t want to can, portion the cooked relish into freezer-safe containers. It will keep for 3-4 months in the freezer. Thaw overnight in the fridge before using—the texture will be slightly softer but the flavor remains excellent.

Frequently Asked Questions