Go Back
–+ servings
Print Recipe

Sweet Green Relish

Here’s the homemade version of the classic hotdog and hamburger relish.
Prep Time4 hours 30 minutes
Cook Time20 minutes
Processing time20 minutes
Course: Side Dish
Keyword: hamburger relish, hotdog relish, sweet pickle relish
Servings: 7 pints (500 mL jars)

Equipment

  • 1 Large stock pot
  • 1 Large bowl
  • 7 Pint size mason jars
  • 7 snap lids and rings
  • 1 canner
  • 1 Jar lifter
  • 1 Jar funnel

Ingredients

  • 8 cups field cucumbers peeled, seeded and chopped (approx. 6 cucumbers)
  • 2 sweet green peppers chopped
  • 2 sweet red peppers chopped
  • 2 cups celery chopped
  • 1 cup onion chopped
  • ½ cup pickling salt
  • 3 cups white vinegar
  • 2 ¼ cup granulated sugar
  • 3 tbsp celery seeds
  • 3 tbsp mustard seeds
  • A few drops green food colouring optional

Instructions

  • Pulse chop the vegetables in a food processor to save time. Cut the vegetables into one or two-inch chunks then put them in the processor only filling it a single layer at a time. If you put more in at a time, some of the vegetables turn to a purée before it’s all chopped.
  • Peel cucumbers. Slice in half lengthwise and scrape out seeds with a spoon. Chop into small pieces in food processor and place in a large stainless steel or glass bowl.
  • Chop remaining vegetables and add to the bowl.
  • Sprinkle salt over vegetables and stir.
  • Cover and let stand for four hours.
  • Drain the vegetables in a large colander and rinse with cold water. Allow the vegetables to continue draining while you prepare the jars and the brine.
  • To prepare the jars, wash and rinse well. Then place in a canner and fill with water. Add a splash of vinegar to prevent hard water marks on the jars. Boil jars for ten minutes to sterilize.
  • Bring vinegar and sugar to a boil in a large stockpot. Boil for two minutes to dissolve sugar. Add celery seeds and mustard seeds.
  • Add vegetables to the stockpot. Return to a boil then reduce heat and gently boil for 10 minutes.
  • Pour relish into hot, sterilized jars to within 1/2-inch from the top. Wipe rims clean.
  • Apply hot snap lids and secure with a ring. Screw on rings to finger tight.
  • Process in a boiling hot water bath for 10 minutes, or for the recommended processing time if you live more than 2000 feet above sea level.
  • Carefully remove the jars from the canner and place on a heat-resistant surface.
  • Listen for the snap! That means the jars have sealed and they are safe for storing.
  • Allow relish to cool for 24 hours before transferring to your pantry.