Classic Sweet Pickle Relish Recipe

Sweet pickle relish goes great with everything from barbecued meat to grilled cheese. Learn how to make your own with this recipe!

| June 2012 Web

In The Pickled Pantry (Storey, 2012), author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple. In this excerpt from chapter 5, “Salsas, Relishes and Chutneys,” Chesman shares a classic sweet pickle relish recipe for a condiment that goes well with everything from barbecued meat to grilled cheese. 

Classic Sweet Pickle Relish Recipe

makes 7 to 8 half-pints

What doesn’t go well with a sweet pickle relish? It makes a great pairing with such homey favorites as hot dogs, barbecued meat on buns, grilled cheese, crackers and cheese, cold-cut sandwiches, and tuna fish salad. A spoonful or two added to my Sweet Pickle Macaroni Salad makes an all-American classic.


4  cups finely chopped cucumbers
2  cups finely chopped onions
1  green bell pepper, finely chopped
1  red bell pepper, finely chopped
1/4  cup pickling or fine sea salt
2 cups cider vinegar
3  cups sugar
1 tablespoon celery seeds
1  tablespoon mustard seeds

1. Combine the cucumbers, onions, and green and red bell peppers in a large bowl. Sprinkle with the salt and toss well to mix. Cover with cold water. Let stand for at least 2 hours, and up to 6 hours. Drain well, pressing out the excess liquid.

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