Homemade Relish

Homemade Relish | the Baking Beauties

Last year I had so many veggies coming out of the garden, I started to look for new recipes to use them all up. I’d never made my own relish before, but we liked the sweet relish that my MIL had given us the year before. So, after an email or two, I had her recipe printed out and in front of me. It ends up that making your own sweet relish is super simple (with the help of my KA Food Processor), and extremely delicious as well. :) I think this will be an regular use for cucumbers for me now.


Homemade Relish
Serves: 14-16 cups
Mom F's Sweet Relish:
  • 3 quarts (12 cups) cucumbers (shredded)
  • 1 quart (4 cups) onions (shredded)
  • 2 red peppers, finely chopped
  • 2 green peppers, finely chopped
  • 1/4 cup pickling (course) salt
  • 3 cups water
  • 3 1/2 cups granulated sugar
  • 2 cups white vinegar
  • 1 tablespoon dry mustard
  • 1 tablespoon celery seed
  • 1 1/2 teaspoons Tumeric
  • 1/4 cup granulatedsugar
  • 4 heaping tablespoons cornstarch
  • Vinegar to make a pouring consistency
  1. Sprinkle cucumbers, onions & peppers with pickling (course) salt and water. Let sit for 4 hours. Drain - DO NOT RINSE.
  2. In a stockpot, mix brine ingredients and bring to a boil. Add drained vegetables and continue cooking until it has returned to a boil.
  3. Add paste to boiling mixture and cook until thick. NOTE: You can add some green food colouring before adding the paste for a greener relish.
  4. Place your canning jars in a large canner with enough water to cover them by at least 1-inch, and bring to a boil. Boil for at least 10 minutes. Also place your lids in a pan of simmering water, and simmer for 10 minutes. This ensures that the jars and lids are sterilized before adding the relish to them.
  5. Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
  6. Once the relish mixture is hot, fill each jar with relish, to within 1/4" of the rim. Wipe the rim clean with a paper towel dipped in boiling water, and place the lids and rings on top of the jar. Return the jars to the boiling water bath and boil them for 10 minutes, well covered in water.
  7. Remove from waterbath and set jars on a dry towel, free from drafts. Allow to cool completely before checking that each jar has sealed (the lid is pulled down slightly, and no longer “pops” when you push on it). Label and store in cool, dark place. It is best to used home canned goods within 12 months.



  1. [eatingclub] vancouver || js says

    The relish looks beautiful! Certainly better than the relish from the supermarket. Thanks for sharing!

  2. yellie says

    WOW, opened a can two months ago and it is all gone, with every one I shared it with, the same response, DELICIOUS, this is by far the recipe, thanks for sharing.

  3. Danielle says

    Tried this recipe this week. It is very easy to make and tastes GREAT!! It tastes better than the big brand relishes out there. I used cheese cloth to drain the veggies and took all the brine out. Now about the food coloring because it asks for Tumeric the relish looked a little yellow to me so instead of using the green food coloring I used BLUE!! Just think about it yellow and blue make GREEN!!! I used about 8 or so drops. Just do a few at a time. Thanks for the recipe. This will be my go to relish from now on.

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