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



The Pickled Pantry by Andrea Chesman

In "The Pickled Pantry," author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple.

Image Courtsey Storey Publishing

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.

Ingredients 

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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