It’s fun and easy to make your own barbecue condiments at home. This classic sweet relish closely resembles store bought hot dog relishes.

Yield: Makes 5 pint jars.



  • 5 cups finely chopped cucumbers
  • 3 cups finely chopped onions
  • 3 cups finely chopped celery
  • 2 red or green bell peppers, finely chopped
  • 2 hot peppers, seeded and finely chopped
  • 3/4 cup pickling salt
  • 7 cups water
  • 2 cups vinegar
  • 3 cups sugar
  • 2 tbsp celery seed
  • 2 tsp mustard seed


  1. Combine cucumbers, onions, celery and peppers in a large non-reactive container.
  2. Dissolve salt in water; mix with vegetables. Refrigerate overnight.
  3. Rinse and drain vegetables thoroughly; press out liquid.
  4. In a non-reactive Dutch oven, combine vinegar, sugar, celery seed and mustard seed; bring to a boil.
  5. Add vegetables; return mixture to a boil. Reduce heat and boil gently 10 minutes, stirring frequently.
  6. Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
Nutritional analysis per 1/4 cup:


74 calories, 0.2 g fat, 0. 5 g protein, 17.7 g carbohydrate, 0.7 g fibre, 1959 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.