How to Can Pickle Relish

Glass canning jar sitting on white countertop filled with yellow colored pickle relish with green cucumbers in foreground

How to Can Pickle Relish

Pickle relish is not just for the quintessential brat or hotdog! It's definitely good as a topping, but this sweet and sour mixture can be used in an unlimited number of ways!

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

Prep Time 30

Cook Time 10

Process Time 10

Total Time 8 50

Servings pints

Calories 7kcal

Author Kaleb

Ingredients

3 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
8 cups finely chopped cucumbers pith and seeds removed
3 cups finely chopped cabbage
½ cup canning salt

For the brine

5 cups vinegar
1 cup water
½ cup honey
2 ½ tsp celery seed
2 ½ tsp mustard seeds
2 tsp turmeric

Instructions

In a large bowl, combine the onion, red pepper, green pepper, cucumbers, and cabbage. Sprinkle with salt and mix to incorporate. Pour into a large strainer and allow to drain for 6-8 hours. The drained liquid may need to be discarded during this time. After 6-8 hours, discard any liquid and rinse the vegetables well. Drain any excess rinsing liquid.
In an 8-quart stockpot, combine the drained vegetables, vinegar, water, honey, celery seed, mustard seeds, and turmeric. Stir to combine and bring to a boil over medium heat. Once boiling, cook for 10 minutes. Remove from heat and fill sterilized jars, leaving ½-inch headspace.
Wipe the rims of the jars with a clean cloth. Place on lids and rings, following the manufacturer's instructions. Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours. The jars should all be sealed after 1 hour.
After 12-24 hours, remove the rings to check the seals and place any unsealed jars in the refrigerator. Store at room temperature.

Video

Nutrition