Pickle Relish

Berniece Cronquist


My mother has made this as long as I can remember. I've never found any other relish that comes close. My house smells wonderful when I make this.

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45 Min


2 Hr




12 large
cucumbers, peeled, seeded and quartered lengthwise
green peppers, quartered and seeded
4 large
onions, quartered
red pepper, quartered and seeded
1 qt
white vine
5 c
white sugar
2 Tbsp
3 Tbsp
4 Tbsp
mustard seed
4 Tbsp
celery seed
1/2 Tbsp
ground cloves

Directions Step-By-Step

Grind the cucumbers, onions, and peppers in a grinder. Let most of the water run off. Put in a large stock pot and simmer for 30-45 minutes until most of the liquid has evaporated. Add vinegar, sugar and all spices and simmer until you have the consistency you like. I like a thicker relish so I simmer mine about an hour at least.
Have your jars in hot water and simmer your flat seals. Fill the jars and wipe off the rim. Place on the seals and rings and place on a towel to cool. They do not need to be water bathed. I have tried making it by running the veggies through a shredder but I like the consistency better if they are ground up. I hope you like it. My family is spoiled by this relish. I never buy any store brand. The aroma in my kitchen is wonderful.
You can also pack this relish in small pickle jars. Any glass jar that has the rubber seal works. In a pinch when I've used all my canning jars for other things, I've used spaghetti sauce jars too.

About this Recipe

Course/Dish: Spreads, Dressings
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #relish