We love to use sweet pickles and relish in EVERYTHING- tuna salad, on hamburgers, hot dogs, chicken salad, etc…So when I had a bumper crop of cucumbers this year, I made sure that I put up a ton of these, so we would have plenty to get us through the winter. The recipe I use for all my relishes and sweet pickles is pretty easy, and so very tasty! I use this same “pickle” for my hot relish, too, which is a must have for beans and cornbread (a staple supper dish here in the South)
- 2 cups Vegetables (cucumbers, peppers, onions, or your favorite pickling veggie)
- 1/2 c. sugar
- 1 c. vinegar
- 1 tsp. mustard seed
- 1 teaspoon non-iodized salt
If you are doing pickles:
Wash and thinly slice the cucumbers and pack into hot, sterilized jars. . Bring the brine to a full rolling boil, then ladle over your cucumbers. Remove air bubbles with a plastic utensil (gently moving the cukes around in the jar) cap and seal and water bath for 15 minutes. Cool, label, and store.
If you are doing relish:
Grind your bell peppers, onions, and cucumbers, hot peppers, or any other vegetables of choice together in a food processor. Measure cup for cup into a large kettle, and cover with the amount of brine needed. Bring to a rolling boil, and cook until the vegetables are tender and dull green. Ladle into hot, sterilized jars, and water bath for 15 minutes.
(This is the same for any relish you use, you add the vegetables to your taste and by what you have on hand).
I love having this recipe memorized, so that at anytime, if I have a little of this and a little of that on the counter, I can make as small or as large a batch as needed, and NOTHING is wasted! It is best to let these set at least 2 weeks to let the flavors develop, but once you start eating them, you may not be able to stop!
This Post Contains Affiliate Links - Disclosure Policy