Homemade Sweet Pickle Relish Recipe - in jar

Homemade Sweet Pickle Relish

How to make your own homemade sweet pickle relish. With a bit of waiting time you'll have a super easy, tasty and customizable topping for sandwiches, deviled eggs and more! Vegan and gluten-free.
Course Sauces
Cuisine American
Prep Time 2 hours 5 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings 32 tablespoons (1 pint)
Calories 43kcal
Author Kelly @ trial and eater


  • 2 cups cucumber , deseeded and diced (about 1 large cucumber)
  • 1 cup white onion , diced
  • 1/2 cup green bell pepper , diced
  • 1/2 cup red or orange bell pepper , diced
  • 2 tablespoons kosher salt or large-flaked salt
  • 1 1/2 cups sugar
  • 1 cup apple cider vinegar
  • 1/2 tablespoon celery seeds
  • 1/2 tablespoon mustard seeds


  • In a large bowl, put chopped cucumbers, onion, and bell peppers in and sprinkle salt on top.
  • Cover with cold water and let sit for 2 hours.
  • Drain well and squeeze out excess water from vegetables. Set aside.
  • In a large stove pot, add sugar, apple cider vinegar, celery seed and mustard seed over medium-high heat. Bring to a boil.
  • Add vegetables and bring back to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes.
  • Use a slotted spoon to place in pint-sized mason jar (follow proper canning procedures if making in bulk). Add just enough of the liquid (brine) to cover the vegetables but there will be leftover brine.


Prep time includes soaking time.
*Pictures are more of a chunky relish, which is achieved by roughly chopping vegetables instead of dicing.
*Calories include all of the sugar in the brine, but not all will actually be absorbed by the vegetables.
*Recipe adapted from Genius Kitchen


Calories: 43kcal | Carbohydrates: 10g | Sodium: 437mg | Potassium: 35mg | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 5.4mg | Calcium: 5mg | Iron: 0.1mg