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Canning Pickle Relish


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Canning Pickle Relish

  • 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)

Yield: About 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2 inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickle Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 20



Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.