The best Homemade Sweet Pickle Relish (Home Canning step-by-step)

The Best Homemade Sweet pickle relish. Easy to follow step-by-step recipe video tutorial.
For the Quick Refrigerator sweet pickle relish recipe, simply skip the water bath canning.

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yield: 12/250ml jars

Equipment needed:
Food processor
12/250 ml mason jars
canner stockpot with rack- I forgot to put rack in the video 😆lol
canning tools
strainer or colander

ingredients:
8-10 medium cucumbers washed, unpeeled, seeded, and finely chopped (5 cups)
3 large red or white onions about 2 cups, or 1 cup red onion and 1 cup white onion finely chopped
4 large bell peppers seeded and finely chopped
5 stalks celery finely chopped, about 1 ½ cup
⅓ cup pickling salt or Kosher salt
cold water for rinsing
1 cup white vinegar
1 cup apple cider vinegar
3 cups sugar
¼ cup tapioca starch or 2 1/2 tbsp clearjel
1 tbsp mustard seeds
1½ tsp celery seeds
½ tsp ground turmeric

how to make sweet pickle relish

Step 1. Make-ahead a day before canning. Gather, prepare and chop the vegetables. Coarsely chop all the vegetables in a food processor and transfer them to a large bowl.

Step 2. Pickling the vegetables. Mix in the pickling salt. Cover and let it stand in a cool place for 12 hours or overnight.

Step 3.Prepare and sterilize the mason jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes.

Step 4. Cook the relish/brined vegetables. Transfer the brined vegetables to a colander or strainer and rinse with cold water. Drain the vegetables well. Press and squeeze out excess liquid. Set aside. In a large stainless steel saucepot, add sugar, tapioca starch or clearjel, mustard seeds, celery seeds, ground turmeric, and vinegar. Bring to a boil over medium-high heat for a minute until thickened. Add the vegetables stirring constantly until thick. Remove from heat.

Step 5. Canning the pickle relish. Ladle the relish in hot jars. Leave 1/2 inch headspace. Remove air bubbles and wipe the rims of each jar with a clean damp cloth or paper towel. With the lid lifter, place the lid on the jar and screw the bands. Do not over-tighten the bands, just until resistance is met then increase to fingertip tight.

Step 6. Water bath canning of the pickle relish. Place the jars of relish in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed.

Water Bath Home Canning High Altitude Adjustments- Increase processing time.
Add 5 minutes at 1001 to 3000 ft. above sea level.
Add 10 minutes at 3001 to 6000 ft. above sea level.
Add 15 minutes at 6001 to 8000 ft. above sea level.
Add 20 minutes at 8001 to 10000 ft. above sea level.

Turn off the heat and leave the jars in the canner for 5 minutes.

Step 7. Cooling the pickle relish. Use the jar lifter and remove it from the stockpot. Place on a kitchen towel (Do Not Tighten the rings of jars). It is recommended that the pickle relish jars must cool down for at least 24 hours undisturbed.

Step 8. Check the seal of the canned pickle relish after it cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the rings completely. If the lid didn't bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.

Step 9. Label the jars of canned pickle relish. Indicate the contents and date of canning the relish.

Storing the canned pickle relish. Store in a cool dark place. Refrigerate after opening.

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For more information about home-canning safety and guidelines please check the links.
Canada- https://www.canada.ca/en/health-canad...
USA- https://nchfp.uga.edu/publications/pu...

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Audio: Dancing Star - Piano music by Aakash Gandhi

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