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Crisp Sweet Relish

Russ Myers


After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden are at their peak.

★★★★★ 3 votes
8 Pints


8 c
cucumbers (about 5 pounds)
4 c
2 c
3 medium
green (or red) (or both) sweet peppers
5 Tbsp
canning salt
7 c
4 c
vinegar ( we prefer cider vinegar)
2 tsp
celery seed
1 tsp
ground turmeric
1 tsp
ground nutmeg
1/2 tsp
black pepper


1Wash and clean cucumbers, carrots and peppers.
Cut blossom ends from cucumbers
Chop; discard pepper stems, membranes, and seeds.
Cut blossom ends and tips from carrots
Combine all vegetables and grind / chop (food processor works very well) into small chunks
2Combine cucumbers, onions, carrots, and peppers, in a large bowl; sprinkle with canning salt.
Cover with ice cubes, let stand for 6 hours; drain. Rinse and drain thoroughly.
3In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper.
Add vegetables; bring to a boil over medium heat, stirring often.
4Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
5Pack hot into jars, leaving 1/2 inch headspace.
Adjust caps.
Process for 10 minutes in a boiling water bath.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom