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Classic Sweet Pickle Relish (AIP, SCD)

  • Author: Jaime Hartman
  • Yield: 4 pints 1x


This recipes uses a relatively small amount of honey and another completely natural source of sweetness to give you the classic sweet relish taste without refined sugar.


  • 1 pound cucumbers
  • 6 ounces celery
  • 6 ounces white onion
  • 1 medium apple, peeled and cored (about 6 ounces in weight)
  • 1 tablespoon kosher salt
  • water
  • 1/2 cup honey
  • 1 cup apple cider vinegar


  1. Use a food processor fitted with a shredding blade to process the cucumbers, celery, onion, and apple into small, but uniform-sized pieces. Mix in kosher salt and then transfer to a bowl. Add enough water so that all of the contents are underwater and then allow this mixture to sit at room temperature for 2-4 hours.
  2. Prepare a water bath canner and four 1/2 pint canning jars, rings, and lids for preserving. Set canner with water in it over high heat and place clean jars in the water. Allow it to come to boil while you prepare the relish in the next steps.
  3. Transfer the cucumber mixture to a fine mesh strainer set over the sink and allow all of the liquid to drain. Press down with a clean wooden spoon in order to squeeze as much liquid out as you can.
  4. In a 6 quart (or larger) saucepan or preserving pan, combine this cucumber mixture with honey and apple cider. Bring to a boil and then reduce to low and simmer for 10 minutes, stirring frequently.
  5. When water in canner is boiling, use tongs to carefully remove the canning jars. Ladle the hot relish into the hot jars, leaving a 1/8 inch of headspace. Fit with lids and rings and then using canning jar lifter, transfer these jars into the boiling water in the canner.
  6. Process for 10 minutes, then use canning jar lifter to carefully remove each jar from the canner. Let sit without disturbing for 8-12 hours, then remove rings so that you can clean off any sticky residue underneath them. Replace rings for storage if desired (I always do, but there is debate about whether that is the correct practice – my mother always keeps hers off, so who knows which one of us is “right!”).
  • Category: Condiment