At the Ritter Table

There are some recipes that become part of your kitchen almost by accident, and this sweet pepper relish is one of them.

Last year, I fully intended to make this relish using peppers and cucumbers straight from our garden. The plan sounded perfect… until the kids discovered how sweet the bell peppers were and ate nearly every single one before I could preserve any of them. By the time I was ready to make relish, there wasn’t enough left to can.

This year, I finally gave in and bought vegetables from the store because there was absolutely no way I was waiting until fall harvest season again. As much as I love using homegrown ingredients, this relish is just too good to only make once a year.

And honestly? It’s worth it.

This sweet pepper relish is one of those things that quietly makes everything better:

• macaroni salad
• tuna salad
• egg salad
• hamburgers
• hot dogs
• sandwiches
• potato salad

It has the perfect balance of sweet, tangy, and crunchy without being overwhelmingly sugary like some store-bought relishes.

I also skipped the turmeric in this batch because the natural colors were already beautiful. Between the red and yellow peppers, green cucumbers, and white onions, the jars ended up looking like summer all on their own.

Watch the Full YouTube Video

This is definitely more of a relaxed “real kitchen” style video — mostly chopping, dumping ingredients into pots, simmering, and filling jars. Trace helped chop vegetables for me, which made the process a little more fun.

Why You’ll Love This Relish

• Reduced sugar compared to traditional relish
• Naturally colorful without dyes
• Water-bath canning friendly
• Great way to preserve extra vegetables
• Sweet, tangy, and balanced flavor
• Perfect for burgers, salads, and summer cookouts

At the Ritter Table

Garden Vegetable Relish

A sweet and tangy homemade garden relish made with fresh cucumbers, peppers, onions, and tomatoes — the perfect way to preserve summer garden harvests for macaroni salad, burgers, tuna salad, hot dogs, sandwiches, and more.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Soak & Strain 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Servings: 5 pints

Ingredients Equipment Method

Ingredients

  

• 5 cups chopped cucumber
• 3 cups chopped bell peppers optional – add a jalapeño or two for spice
• 3 cups chopped onions
• 1/4 cup kosher salt
• 2 3/4 cups apple cider vinegar
• 2 cups cane sugar
• 1/2 cup honey
• 4 tsp mustard seed
• 4 tsp celery seed

Equipment

• Large stock pot or Dutch oven
• Food processor optional but recommended
• Kitchen scale or measuring cups
• Large mixing bowl
• Fine mesh strainer
• Jars or glass container with lid
• Water bath canner optional; used when canning
• Funnel for Jars optional; used when canning
• Ladel optional; used when canning
• Lids & bands optional; used when canning

Method

 

Salt the Vegetables

1. In a large bowl or stock pot, combine the chopped cucumbers, bell peppers, and onions. Cover the vegetables with water and stir in the salt until dissolved. Refrigerate for several hours or overnight to draw out excess moisture.

Drain and Rinse

1. Drain the vegetables thoroughly in a colander. Rinse well with cold water to remove excess salt, then squeeze or press out as much liquid as possible. Removing excess moisture helps keep the relish crisp and flavorful.

Prepare the Brine

1. In a large stock pot, combine the apple cider vinegar, sugar, honey, mustard seed, and celery seed. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and honey are fully dissolved.

Cook the Relish

1. Add the drained vegetables to the brine mixture and stir well to combine. Simmer for 10–15 minutes, stirring occasionally, until the vegetables soften slightly and the flavors blend together.

Prepare the Jars

1. While the relish cooks, wash and sanitize mason jars, lids, and bands according to safe canning practices. Keep the jars warm until ready to fill.

Fill the Jars

1. Using a funnel and ladle, carefully fill the jars with the hot relish, leaving about 1/2 inch of headspace. Remove air bubbles and wipe the jar rims clean before applying lids and bands fingertip tight.

Process the Relish

1. Place the filled jars into a boiling water bath canner, ensuring the jars are fully covered with water. Process for 10 minutes, adjusting for altitude if necessary.

Cool and Store

1. Carefully remove the jars and place them on a towel-lined surface to cool completely. Check that the lids have sealed properly before storing. Store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

• This recipe yields approximately 5–6 pint jars or 10–12 half-pints.
• The flavor improves after resting for 1–2 weeks.
• Always use vinegar labeled 5% acidity for safe canning.

Storage Tips

Once opened, keep the relish refrigerated. Thanks to the vinegar, sugar, and salt content, it stores incredibly well and can last for months in the refrigerator when handled properly with clean utensils.

Suggested Equipment

• Large stock pot
• Food processor
• Large mixing bowl
• Fine mesh strainer
• Water bath canner
• Pint or half-pint canning jars
• Canning funnel
• Ladle