Homemade Refrigerator Sweet Relish Recipe

Homemade sweet relish recipe on a spoon being lifted out of a glass jar.

Turn your cucumbers into a flavorful relish with this simple, no canning process!

Course Condiment

Cuisine American

Prep Time 45

Cook Time 20

Resting Time 2

Total Time 3 5

Servings ¼-cup servings

Calories 59kcal

Author Lizzie Streit, MS, RDN

Equipment

Ingredients

3 pounds pickling cucumbers about 8, yields about 10 cups finely diced
2 cups finely diced sweet onion from 1 large
2 medium bell peppers red and yellow, finely diced, about 2 cups
2 tablespoons kosher salt recommend Diamond Crystal, can sub pickling salt
Cold water about 8 to 10 cups, to cover the vegetables
2 cups apple cider vinegar
1.5 to 2 cups granulated sugar depending on how sweet you want it, can cut to 1 cup
1 tablespoon mustard seeds
2 teaspoons celery seeds
1 teaspoon coriander seeds

US Customary - Metric

Instructions

Finely chop the vegetables into small pieces that resemble what you would see in store-bought relish. This takes a long time by hand.
To speed up the process, put the vegetables in a food processor fitted with the S-blade and pulse until finely chopped. Do this in batches to avoid overcrowding the processor. Pulse the veggies, stopping to scrape down the sides as needed, instead of processing them continuously to prevent them from getting mushy.
Transfer the veggies to a large bowl. Sprinkle with kosher salt to draw out their moisture.
Pour water over the veggies until they are submerged. Stir to ensure the salt dissolves.
Let them sit for 2 hours at room temperature. Stir occasionally if you can.
Drain the veggies in batches using a fine mesh sieve over a large bowl (can also use a regular colander lined with a cheesecloth). Use the back of a spoon to press the veggies against the strainer to release as much water as possible. Repeat several times with each batch, then transfer the drained batch to a clean plate or bowl. Continue with this process until everything has been drained. Draining the veggies well keeps the relish crunchy instead of soggy.
In a large stainless steel pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, and coriander seeds. Bring to a boil over medium-high heat, stirring frequently until the sugar is dissolved.
Add the veggies to the pot. Bring it back to a boil, then reduce heat to medium-low to maintain a simmer for 10 minutes. Stir occasionally. Remove from heat to avoid overcooking the vegetables.
Using a slotted spoon, transfer the relish to clean glass jars or containers. Use a regular spoon to add some leftover liquid to each jar in your desired amount.
Let the jars cool completely before sealing tightly. Transfer the jars to the fridge. For best results, let the relish chill overnight before enjoying.
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Notes

Homemade relish in a tightly sealed glass jar or airtight container will last in the fridge for up to 2 to 4 weeks. Inspect for signs of mold or foul odors, and discard immediately if detected.
You can freeze the relish for up to 3 months (leave a little headspace in the jars). Thaw in the fridge overnight. Keep in mind that the texture may be a little softer after freezing than thawing.
This is not a canning recipe, so you can't store the relish at room temp. See instructions from the National Center for Home Food Preservation if you want to can it.

Nutrition