The other day I was standing in the grocery store holding a jar of sweet relish. I needed to purchase some for a few recipes I had planned out for the following week. Yet, as I stood there holding on to the jar, reading all the unnecessary ingredients like food coloring and corn syrup, I realized I could probably make a healthier version back at home. I had grown up watching my grandmother make all kinds of relish, so all I had to do was find some of her recipes and I’d be good to go.
Most of my grandma’s recipes were done by preserving them with canning, but since I was doing a somewhat smaller batch, I wanted to try to see if this relish could hold up to being frozen. I had only seen a few other recipes that called for freezing, so I was a bit unsure.
Thankfully, it worked! It worked out so well that my next batch was made a little bigger so I could have more bags to freeze.
Super Easy To Make
What I love about this recipe is the simplicity of it. It’s really easy to make and once you taste how delicious it is, even after freezing, you’ll never want to buy store bought again.
What To Use It In
Sweet relish for me goes beyond just backyard BBQ foods. I use sweet relish for all kinds of things.
- Adding a sweet kick to my Mock Tuna Fish
- A tangy treat inside a veggie wrap
- A chunky addition to a nice aioli sauce
and so much more.
Having sweet relish on hand is a must for me, so I’m so glad I was able to put this recipe together.Print
Easy To Make Freezer Sweet Relish
Why buy sweet relish that has artificial food coloring, corn syrup, and other yucky ingredients when you can make this very simple and easy to make freezer sweet relish right at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Condiments
- 7 cups cucumbers, chopped – seeded if large cucumbers
- 2 onions finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green pepper, seeded and finely chopped
- 2 tablespoons pink Himalayan salt
- 4 – 6 cups ice cubes
- In a large bowl, combine cucumbers, onions, and peppers.
- Sprinkle with salt and mix thoroughly. (The salt isn’t to taste, it’s to draw excess moisture out of the vegetables)
- Cover the cucumber mixture with ice cubes. Forming a nice layer of ice on top.
- Cover the bowl with plastic wrap and refrigerated for at least 8 hours, overnight, or up to 24 hours.
- Remove bowl from the refrigerator and strain vegetables in a large mesh strainer. Gently stirring and pushing down to remove excess moisture.
- While cucumber mixture drains, prepare wet ingredients.
- In a large saucepan, over medium high heat, pour in the room temperature apple cider vinegar.
- Whisk in the corn starch until completely blended in.
- Stir in sugar and spices. Stirring to blend and dissolve sugar.
- Bring mixture to slow boil.
- Once the mixture is boiling, slowly add in the cucumber mixture. Stirring to thoroughly combine with the wet ingredients.
- Lower heat and simmer the relish mixture for 10 to 15 minutes. Stirring occasionally.
- Remove from heat and allow relish to cool completely.
- Once cooled, transfer to freezer ready containers and place in freezer. *
- When needed, remove from freezer and allow to thaw completely. Keep in an air-tight container in the refrigerator.
*Freezer Containers – I used quart size freezer bags. Packed just a little over 3/4 of the way full and lay flat for easy stacking.
You can place the relish in any type of freezer container you like.
What Do You Make Homemade?
Is there anything that you make at home instead of buying it at the store? Leave me a comment let me know! Leave the link to the recipe if you have it too! I’d love to try it out!
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