Pickle Relish

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  • 3 quarts finely chopped cucumbers
  • 3 cups finely chopped green peppers
  • 3 cups finely chopped red peppers
  • 1 cup finely chopped onions
  • 3/4 cup canning or pickling salt
  • 4 cups ice
  • 8 cups water
  • 4 teaspoons each mustard seed, turmeric, whole allspice and whole cloves
  • 2 cups sugar
  • 6 cups white vinegar (5 percent acidity)


  1. Yield: about 9 pints or 18 half-pints
  2. Procedure: Add cucumbers, peppers, onions, salt and ice to water and let stand 4 hours.
  3. Drain and re-cover vegetables with fresh ice water for another hour.
  4. Drain again.
  5. Combine spices in a spice or cheesecloth bag.
  6. Add spices to sugar and vinegar.
  7. Heat to boiling and pour mixture over vegetables.
  8. Cover and refrigerate 24 hours.
  9. Heat pickle mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.
  10. Remove air bubbles.
  11. Wipe jar rims.
  12. Adjust lids.
  13. Process pints or half-pints in a boiling water bath canner for 15 minutes at 6,000 feet or less; 20 minutes above 6,000 feet.

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