Sweet Pickle Relish is much easier to make than you might think! Slightly tangy and slightly sweet, this is one condiment you need to try from scratch! it is so versatile and you may never want store-bought again! EASY HOMEMADE RELISH Sweet Pickle Relish is truly the perfect side or condiment. It has soooo many uses. Perfect in your deviled eggs, egg salad, ham salad, tuna salad, chicken salad, tartar sauce and even Thousand Island Dressing. It’s an easy homemade relish to make and the hardest part is waiting for it to chill in the fridge overnight. Otherwise, it’s just about an hour of prepping and cooking total. That’s it. Super simple, not overbearingly sweet, just enough to balance out the tangy vinegar flavor! It just takes everything to a whole new level of deliciousness! FREQUENTLY ASKED QUESTIONS:  Is relish just chopped up pickles? Look at the pictures, look at the ingredient list, you can clearly see this recipe is more than just chopped up pickles. It has so much flavor, not just from the pickles, but from the red bell pepper, white onion, white vinegar, pickling salt, sugar, and herbs and spices. What is the difference between sweet pickles and sweet relish? Sweet pickles and sweet relish both start with cucumbers but are transformed into different condiments. Sweet pickles are cucumbers that are preserved in a sweet brine, often with sugar, vinegar, and spices. On the other hand, sweet relish is made from finely chopped cucumbers that are pickled with the same sweet brine but also include other ingredients and spices. When it comes to usage, sweet pickles are great for snacking or as a side dish, while sweet relish is commonly used as a topping for things like hot dogs, can be used on sandwiches, or mixed into salads for even more flavor. Should I peel the cucumbers when making Sweet Pickle Relish? It depends what kind of cucumbers you’re using in my opinion. Some varieties would be fine unpeeled, but if you’re using Persian or English varieties, I would suggest peeling them. How long do I have to wait for it to chill? I really suggest letting it chill in the fridge overnight, I think it is best served very cold and that way the flavors can mingle. Is this Sweet Pickle Relish super sweet? No. This recipe is not overly sweet, if you like more sweetness, you can increase the sugar up to 1½ cups. What kind of cucumbers do I use? I used pickling cucumbers, but sometimes they are hard to find. You can use Persian, English, or regular cucumbers if needed. With the Persian and English varieties, you don’t need to peel them but I would with the regular cucumbers. Also, if the English or regular is very big with large seeds, I would remove the seeds first, but make sure you end up with 2 pounds. How long is Sweet Pickle Relish good for? This relish is good in the fridge for up to 2 weeks. You can can them if you wish, and you can do the process after step 9. Otherwise, keep leftover relish in the covered jar in the fridge. Can I freeze this relish? Freeze for up to 3 months. However, it may effect the texture. How much Sweet Pickle Relish does this recipe make? It makes 3 and ¼ 11-ounce jars. This makes about 20-21 servings per jar, so around 65-68 servings total. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) pickling cucumbers – you can use regular cucumbers but I would peel them first. The main difference between pickling and regular cucumbers is the thin is much thinner on pickling cucumbers so they are easily edible and do not need to be peeled. white on and red bell pepper – if you don’t like bell pepper, just leave it out. pickling salt– Kosher salt can be used in place of pickling salt. cold water apple cider vinegar – you can use white vinegar but the apple cider vinegar is more mellow and I think overall works better. granulated sugar– you can adjust this to your liking. If you want it more sweet, see how in the FAQ. celery seeds – don’t skip this. It really adds amazing flavor! mustard seeds – don’t use mustard powder. It will make your liquid cloudy and just doesn’t look very appealing. HOW TO MAKE SWEET PICKLE RELISH Chop all the vegetables very finely and place in a large bowl. Sprinkle it with the salt. Add enough water so the vegetables are submerged. Allow to sit for 1 hour at room temperature. Drain very well with a fine mesh sieve, or in a colander lined with cheesecloth. Take a spoon and gently press down on the vegetables until most of the liquid drains off, set aside. Add the apple cider vinegar, sugar, celery seeds, and mustard seeds to a large pot or Dutch oven over medium heat. Stir constantly until the sugar is dissolved, and then bring to a boil. Add the drained vegetables and stir them into the mixture.  Bring back to a boil, stirring often, and boil for 10 minutes. Remove the heat and add the vegetables to the jars with a slotted spoon. Pour the remaining liquid on top. Allow the jars to sit at room temperature until completely cooled, then add the tops and place in the fridge overnight so the flavors can blend together. Serve immediately. CRAVING MORE RECIPES?  Chow Chow Relish Homemade Sauerkraut Refrigerator Pickles Quick Sauerkraut Easy Pickled Banana Peppers Homemade Sauerkraut Bread and Butter Pickles Print Sweet Pickle Relish Flavorful, tangy, and sweet pickle relish to use on your hot dogs, chili dogs, sandwiches, and more. Course Side DishCuisine American Prep Time 45 minutes minutesCook Time 15 minutes minutesWait Time 8 hours hours Servings 68 servings Calories 13kcal Author Brandie @ The Country Cook Ingredients2 pounds pickling cucumbers, finely chopped1 cup finely chopped white onion1 cup finely chopped red bell pepper2 Tablespoons pickling salt2 quarts cold water1 cup apple cider vinegar¾ cup granulated sugar1 teaspoon celery seeds1 teaspoon mustard seeds InstructionsAdd 2 pounds pickling cucumbers, finely chopped, 1 cup finely chopped white onion and 1 cup finely chopped red bell pepper and place in a large bowl. Sprinkle it with 2 Tablespoons pickling salt. Add enough water (about 2 quarts cold water) so the vegetables are submerged. Allow to sit for 1 hour at room temperature. Drain very well with a fine mesh sieve, or in a colander lined with cheesecloth. Take a spoon and gently press down on the vegetables until most of the liquid drains off, set aside. Add 1 cup apple cider vinegar, 3/4 cup granulated sugar, 1 teaspoon celery seeds and 1 teaspoon mustard seeds to a large pot or Dutch oven over medium heat. Stir constantly until the sugar is dissolved, and then bring to a boil. Add the drained vegetables and stir them into the mixture. Bring back to a boil, stirring often, and boil for 10 minutes. Remove the heat and add the vegetables to the jars with a slotted spoon. Pour the remaining liquid on top. Allow the jars to sit at room temperature until completely cooled, then add the tops and place in the fridge overnight so the flavors can blend together. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Finely chopping the vegetables is essential. NutritionCalories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Sodium: 2mg | Fiber: 0.2g | Sugar: 3g