Pickle Relish


Quantity: 9 pints

Jar size: Half-pints or pints


3 qts chopped cucumbers

3 cups each of chopped sweet green and red peppers

1 cup chopped onions

3/4 cup canning or pickling salt

4 cups ice

8 cups water

2 cups sugar

4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves

6 cups white vinegar (5 percent)


1. Wash and rinse half-pint or pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours.

3. Drain and re-cover vegetables with fresh ice water for another hour. Drain again.

4. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables.

5, Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.

6 . Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process jars immediately in a boiling water canner according to the recommendations.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

10 min

15 min

20 min

Source: National Center for Home Food Preservation