Make your own sweet relish to serve with hamburgers or other barbecued meats. This recipe doesn’t require any canning skills — excess relish can linger in your freezer until you’re ready to use it.

Yield: Makes 6 cups.



  • 3 cups finely chopped seeded English cucumber
  • 2 cups finely chopped celery
  • 2 cups finely chopped onions
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 2 cups pure white vinegar
  • 2 cups granulated sugar
  • 1 tbsp celery seed
  • 1 tbsp mustard seed
  • Salt*


  1. Combine cucumber, celery, onions, green pepper and red pepper in a large bowl. Working in batches, place vegetable mixture in a potato ricer and squeeze firmly until all excess moisture is removed; set vegetable mixture aside.
  2. Combine vinegar, sugar, celery seed and mustard seed in a non-reactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve sugar. Add vegetable mixture and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until most of liquid is evaporated and vegetables are softened, about 12 - 15 minutes. Remove from heat and season to taste with salt.
  3. Cool relish quickly by placing Dutch oven in a sink of ice water and stirring relish frequently to allow steam to escape. Do not allow ice water to enter Dutch oven.
  4. Spoon cooled relish into freezer containers and freeze for up to 4 months.
  5. Thaw relish in refrigerator. Thawed relish may be refrigerated for up to 1 week.
Nutritional analysis per 1 tbsp serving:


21 calories, 0.1 g fat, 0.1 g protein, 4.9 g carbohydrate, 0.2 g fibre, 2 mg sodium

*Ingredients not included in nutritional analysis.