From Garden to Jar: A Homemade Sweet Pickle Relish Journey

It is almost summertime and, in true summer fashion, it’s time to break open the grill for hamburgers and hot dogs.

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And, as far as I’m concerned, hot dogs and sweet pickle relish go hand-in-hand.

Have you ever thought about making your own though? It is simple to do and a great solution for all of those leftover cucumbers you may have from your garden. 

Homemade Relish

Experience the satisfaction of creating your own homemade sweet pickle relish as we take you on a journey from the garden to the jar.

Start by handpicking the freshest cucumbers, peppers, and onions straight from your backyard garden.

Slice them into tiny pieces, adding a touch of sweetness with sugar and tanginess with vinegar.

Slowly simmer the mixture with a blend of aromatic spices like mustard seeds, celery seeds, and turmeric, infusing the relish with rich flavors.

Once the relish reaches the perfect balance of sweet and tangy, transfer it into sterilized jars and seal tightly.

Let the jars sit for a few days to allow the flavors to meld together before indulging in the delightful taste of your very own homemade sweet pickle relish.

Sweet Pickle Relish

Might as well make a useful condiment you can store longer than the cucumbers will last on their own.

Not to mention, you don’t have to save it just for summertime and hot dogs.

Use it as a tasty sandwich spread or add it to your meatloaf for a little extra pizzazz.

I like to mix it with mayonnaise to make my own tartar sauce for eating with fish. There are so many uses beyond the hot dog for your homemade relish!

Homemade sweet pickle relish is not only a delicious way to use up those surplus cucumbers from your garden, but it also allows you to customize the flavors according to your taste.

You can experiment with different spices, such as mustard seeds or celery seeds, to add an extra kick to the relish.

Furthermore, homemade relish ensures that you know exactly what ingredients are going into it, giving you the assurance of a fresh and preservative-free condiment.

Whether you prefer a tangier relish or a sweeter one, making your own sweet pickle relish is a rewarding and enjoyable culinary adventure.

So why not give it a try and elevate your dishes with a taste of your homemade relish?

Ingredients:

• 2 cups finely chopped cucumbers
• ½ cup finely chopped onion
• 1 tsp salt, separated
• ½ cup distilled white vinegar
• ¼ cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water

Directions:

1. Mix cucumber, onion, and ¾ tsp salt in a sieve that is set over a bowl. Let it drain for 3 hours. (You can reserve the liquid for something else or toss it.) Place the cucumber mixture on paper towels and pat it with another paper towel removing as much liquid as possible.
2. Add white vinegar, sugar, and remaining ¼ tsp of salt to a pan and heat and stir over medium heat until it boils. Continue to stir over the heat until the sugar is dissolved. Allow it to boil until reduced by half (about 3 to 4 minutes).
3. Add cucumber and onion mixture to the pan, simmer, and stir for about two minutes.
4. Stir the cornstarch mixture and add it to the pan. Simmer stirring for another minute.
5. Transfer to a bowl and chill uncovered for about half an hour.
6. Cover and keep refrigerated for about one month.

Canning Relish

If you would like to have relish all year round you will want to can it.

After completing all of the steps above get your canning jars ready.

You will need to reheat your relish to a boil, a little longer for thicker relishes. Be sure to stir to prevent burning.

Prepare your jars for canning:

1. Sanitize jars (can be done in the dishwasher).
2. Fill a canner half full of water and heat to a boil with the lid on.
3. Put lids in a boiling pot of water.
4. Fill the jars with the relish to about ¼ to ½ inch of the top of the jar.
5. Put the lid and ring on the jar and hand tighten.
6. Set in a canner of boiling water, making sure they are covered with water, and allow to boil for ten minutes.
7. Remove jars carefully from the canner and allow them to cool in a draft-free area. This could take overnight to cool completely. Make sure not to bump jars together.
8. Remove the rings, if you like. If you do leave them on, be sure to loosen them so they do not rust into place.
9. Check the lid to make sure it is properly sealed. If the center pops up and down, then it is not sealed. If it is sealed, you will have a good 12-18 months of time before you have to use the relish.

Enjoy your homemade sweet pickle relish from cucumbers!