Sweet Pepper Pickle Relish with Celery Seed
Bright, tangy-sweet relish combining crisp cucumbers, red and yellow bell peppers, and white onion with warm spice notes from celery seed, mustard seed, and ground ginger. The mixture is simmered until thickened, then canned for shelf stability. Serve alongside grilled meats, hot dogs, sandwiches, or cheese platters. This version uses McCormick spices for consistent flavor and includes cornstarch thickening for a glossy, spreadable texture. Makes an excellent homemade gift or condiment for entertaining.
Ingredients
- 1 pound pickling cucumbers, unpeeled, finely chopped
- 2 medium red bell peppers, finely chopped
- 2 medium yellow bell peppers, finely chopped
- 1 large white onion, finely chopped
- 2 ½ cups sugar
- 1 ½ cups distilled white vinegar (5% acidity)
- 1 ½ tbsp salt
- 1 tbsp celery seedfennel seed1:1spice swap
slightly sweeter, licorice note
- 2 tsp mustard seed
- 1 tsp ginger, ground
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- 1
Combine chopped cucumbers, red peppers, yellow peppers, and onion in large bowl.
- 2
In 6-quart pot, combine sugar, vinegar, salt, celery seed, mustard seed, and ginger. Bring to boil.
- 3
Add vegetable mixture and return to boil.
- 4
Reduce heat and simmer uncovered for 10 minutes.
- 5
Whisk cornstarch and water together. Stir into pot and cook 3 to 5 minutes, stirring occasionally, until thickened.
- 6
Ladle into hot sterilized jars, leaving 1/4-inch headspace.
- 7
Remove air bubbles with thin non-metallic utensil. Wipe rims clean.
- 8
Apply lids and bands.
- 9
Process in boiling water canner for 10 minutes.
- 10
Remove jars and cool at room temperature for 12 to 24 hours. Check seals.
Tips
Sterilize jars by boiling for 10 minutes or running through dishwasher cycle before use. Proper sterilization prevents spoilage and ensures safe shelf storage.
Cut vegetables uniformly fine so they cook evenly and distribute throughout the relish. Consistent sizing also improves texture and appearance.
Check jar seals 24 hours after processing. Sealed lids should not flex when pressed; unsealed jars must be refrigerated.
Good to Know
Store sealed jars in cool, dark pantry up to 1 year. Once opened, refrigerate and use within 3 weeks.
Make up to 1 year ahead and store unopened in pantry. Flavor develops and mellows after 2-3 weeks.
Serve at room temperature alongside grilled meats, burgers, hot dogs, cheese boards, sandwiches, or charcuterie. Also pairs with smoked salmon and cream cheese.
Common Mistakes
Do not skip sterilization to avoid mold and bacterial growth in stored jars
Do not underfill or overfill jars to avoid seal failure; maintain 1/4-inch headspace
Do not use vinegar below 5% acidity to avoid unsafe pH for canning
Substitutions
slightly sweeter, licorice note
FAQ
Can I freeze this relish instead of canning it?
Yes. Cool completely, divide into freezer containers leaving 1/2-inch headspace, and freeze up to 6 months. Thaw in refrigerator before serving. Texture will be softer than canned versions.
What if my jars don't seal after processing?
Unsealed jars must be refrigerated and used within 3 weeks. You may reprocess within 24 hours using new lids, or store in fridge instead.
How long does opened relish keep in the refrigerator?
Once opened, refrigerate in clean jar and consume within 3 weeks. Cover tightly to prevent contamination and preserve flavor.