- 3 1/2 Cups diced pickling cucumbers
- 1 1/3 Cup chopped onion
- 1 Cup finely chopped red bell pepper
- 2 jalapeños, seeded and minced
- 3 cloves garlic, minced
- 1 Tablespoon salt
- 1 Cup sugar
- 1 Cup white vinegar (5 percent acidity)
Stir together first 6 ingredients in a large glass or nonmetallic bowl.
Combine sugar, vinegar, and 2 tablespoons of water in a medium stainless steel saucepan and cook over medium heat 3 minutes or until sugar dissolves, stirring often. Remove from heat and let stand for 5 minutes. Pour vinegar mixture over the cucumber mixture. Cover and chill 48 hours.
Drain mixture, reserving liquid. Pack mixture into clean (½-pint) canning jars or other freezer containers, leaving ¾-inch headspace. Pour liquid over cucumber mixture, leaving ½ -inch headspace. Seal, label and freeze upright. Store in freezer up to 6 months. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing and use within 1 week.
Calories Per Serving43
Folate equivalent (total)6µg1%
Hot-and-Sweet Freezer Pickle Relish - Recipes
This spicy pickle relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!
I feel all farmer-ish and stuff. /> /> /> We just won't discuss the whole beet issue. Nothing like sprouting 18 gorgeous little baby beet plants, then planting them in the garden, and watching all but one die />but, like I said, we won't discuss that. It made Kevin fall in love with it, and don't mean just strongly like, I am talking the full-blown pity pat, heart fluttering love. /> /> />
Spicy Pickle Relish
- 3 pounds cucumbers, seeded and chopped
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 to 4 jalapenos, chopped (I left the seeds in to add a bit more heat)
- 1/4 cup Redmond's real salt
- 3 cups white vinegar
- 3/4 cup erythritol (can use sugar if non-keto)
- 6 cloves garlic, minced
- 3 teaspoons dill seed
- 3 teaspoons mustard seed
- 2 teaspoons celery seed
- 1/2 teaspoon turmeric
- 4 pint-sized canning jars, lids, and rings
Use this No Sugar Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.
What Are Easy Quick Pickles?
Quick pickles typically refer to cucumbers that are turned into pickles, but they can also refer to any vegetable that is pickled. In my recipe video, I am pickling cauliflower, sweet bell peppers, and a jalapeño for a bit of spice! And with my printable recipe, we’re going to pickle these ingredients without any added sugar.
A Change From Ferments
Having a master recipe for pickling veggies without sugar is handy when you want to quickly prepare pickled vegetables—within an hour—as opposed to fermenting your veggies, which can take days. (I call this recipe a “master recipe” since you can use it on various types of vegetables.)
Now don’t get me wrong. If you have been with me for a while, you know that I love ferments for their probiotic-rich benefits. However, now and then, it’s nice to pull together a quick pickled vegetable as an easy summertime side dish.
And if you want to give these quick pickled vegetables a probiotic boost, I show you how in my previous video, where I demonstrate how to make actual pickles—quick pickles using cucumbers. You can use the same technique that I use in my earlier quick pickles video in this post’s recipe to boost the good bacteria in your batch of pickled vegetables.
Basic Pickling Spice Recipe
Whenever you are making quick pickles, you need a basic pickling spice mixture. This mixture is especially important for boosting the flavor of your vegetables when you are making no sugar quick pickles. My printable recipe includes instructions for a basic pickling spice.
With this recipe, we will make more pickling spice than we need for one jar of pickled veggies. This is because I want you to have a batch of pickling spice whenever you want to pickle some vegetables, such as no sugar or sweetened quick pickles. You can store your leftover pickled spice in an airtight container in your pantry.
You’ll be glad that you have this pickling spice handy when you want to pickle the vegetables that come fresh out of your garden, the farmer’s market, or your local grocery store.
In my recipe video, I show you how to create a basic pickling spice with the following ingredients:
- Dill Seed
- Mustard Seed
- Red Pepper
- Whole Cloves
Now that you have learned how to make No Sugar Quick Pickles, be sure to try these quick pickled cucumbers and pickled beets. Both recipes have a touch of sweetness that you’ll enjoy!
And when you are ready to try your hand at ferments, I’m confident you’ll find these recipes easy to make…and you’ll love their flavor too!
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- 8 cucumbers, chopped
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup pickling salt
- cold water to cover
- 2 cups cider vinegar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 3 ½ cups white sugar
Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
Pour vinegar into a large, heavy stainless steel pot add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
How to Make Pepper Jelly: A Visual Step-By-Step
About 10 minutes of prep is all you need to have this merrily simmering away on the stove. Basically, you just:
1. Roughly chop the peppers and toss them, along with the garlic, into your food processor (we typically just grab the largest of our three Ninja containers).
2. Give them a quick blitz – just a few pulses. You want them to be in recognizable bits, not pureed.
3. Combine the pepper mixture with some pineapple juice, cider vinegar, jelly, sugar and sriracha.
4. Simmer until it’s thickened to your liking and … enjoy!
5. You can also freeze this – it’s a great make-ahead recipe and a lovely little DIY homemade gift for the holidays, or for a hostess or teacher gift!
- 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
- 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.
- 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.
- 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.
- Spoon cooled relish into freezer containers and freeze for up to 4 months.
- Thaw relish in refrigerator. Thawed relish may be refrigerated for up to 1 week.
21 calories, 0.1 g fat, 0.1 g protein, 4.9 g carbohydrate, 0.2 g fibre, 2 mg sodium
Good question, I have no idea. Surely you can google it.
I buy my condiments at a local grocery outlet.
They have excellent prices on pickles, relish, olives, mustards, salad dressing etc. I’d probably just opt for buying the small packaging and not worry about storing 5 years worth of pickle relish. You don’t want to be one of “those” hoarding old folks now do you? My elderly next door neighbor is moving and gave me wine, pickles, spaghetti sauce etc. a few weeks ago and upon examining the items everything is dated around 2008!
The bread and butter pickles are nearly transparent and the wine was nasty and fermented. haha
I pitched everything. Gross!Coloma ( 47115 />) “Great Answer” ( 1 />)
Freezing it will kill it. One taste will put you off sweet relish for the rest of your life.
Also, if you put a full jar in the freezer you run the risk of the jar breaking as the contents inside expand during the freezing process.
@Coloma . . . I made my own sweet relish and mustard relish last year exclusively from what we grew in the garden. I can never go back to store bought again.
@Coloma Ha! As much “stuff” as I am constantly carting off to donate to Goodwill, there’s little danger of me becoming a hoarder or anything but money. It’s my cheapskate genes in operation here, not any inclination toward hoarding.
@Blondesjon Thanks. We’ve been making our own pickles already. They’re great. Making relish is the next logical step.ETpro ( 34552 />) “Great Answer” ( 0 />)
I just put mine in several medium size ziplock bags in the freezer and take them out as we use them..
I thaw them out in the refrigerator and have never had any problem with mushy.YARNLADY ( 45061 />) “Great Answer” ( 1 />)
The best part of canning your own is that you don’t need to free up any refrigerator space until you’ve opened the jar.Blondesjon ( 33976 />) “Great Answer” ( 1 />)
@Blondesjon Sounds delish!
I have made pickles before, and have a bunch of my peppers in the freezer for soups and sauces this winter, but my cucumbers didn’t do that great this year. I had lemon cukes and the regular big green ones. I had a few nice ones but they didn’t produce as well as they have in the past for whatever reasons.
@YARNLADY Thanks. I kind of thought that would be the case. But the Costoco cheap stuff is pretty cloyingly sweet. I think @Blondesjon is right we can make our own with fresh ingredients and end up with a much better relish we will relish. @Blondesjon Got a good recipe?ETpro ( 34552 />) “Great Answer” ( 0 />)
I use the recipe from a Ball Jar canning book my mother-in-law gave me a couple of years ago. The book is dated 1983 but a quick Google search will give you what seems to be a timeless base recipe.
- 1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
- 2 small red or orange bell peppers - stemmed, seeded, ribs removed
- ½ large onion, peeled and quartered
- 1 ¼ cups white sugar
- ¾ cup apple cider vinegar
- 1 ½ teaspoons pickling salt
Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Sweet Pepper & Onion Relish Thank you to Pollinate Media Group for sponsoring this post. This Sweet Pepper and Onion Relish is my copycat version of Harry & David’s popular treat. It’s delightful mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken. And it makes a fabulous gift! I always enjoy receiving homemade gifts. When someone takes the time to make something for you, whether it’s a simple plate of cookies or some elaborate craft, it says a lot. It makes you feel all the more unique, special, appreciated and loved. Cooking happens to be one of my biggest passions, and so naturally I particularly enjoy making gifts for people that are edible. Christmas cookies, as always, are on my list this year along with a few other goodies. And today I’m sharing a special one with you. I picked up this month’s issues of Cooking Light, Real Simple and Sunset at Safeway and once the kids were in bed I enjoyed a luxurious evening thumbing through each issue. One of the recipes in Cooking Light is for glazed chicken that features red pepper jelly. The moment I saw that the light bulb came on. What a great gift idea – homemade red pepper jelly. As the wheels continued turning I thought about a red pepper and onion relish that I love from Harry & David that’s especially popular during the holidays. It’s delicious mixed with cream cheese and spread on crackers, or used as a glaze for pork or chicken. Those tiny jars of it are pricey for what you get and so I decided to make my own copycat version. Back to Safeway to buy some more canning jars, pectin, and the ingredients for this relish. Then back to my kitchen to finish up the experiment. The end result: It’s fabulous! You’re going to love it and so are the lucky recipients of your gift! Just add a ribbon and a little tag and your gift is complete! Combine all the ingredients, except for the pectin, in a large stock pot. Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Now it’s time to add the pectin. You won’t need much because most of the liquid will have evaporated by now. Add the pectin (I used and recommend Ball’s Realfruit Classic Pectin), bring the mixture to a rapid boil and boil for 1 minute. Remove from the heat. Immediately ladle the hot relish into hot sterilized canning jars with sealable canning lids. Process in a water bath for 20 minutes. * A note about the water bath process: There are specific canners for the job – this is the one I have. It’s deep enough to fully cover the bottles by several inches, it has rack with separate compartments that keeps the bottles separated so they don’t break by getting knocked against each other while boiling, and it comes with all the extra equipment you’ll need. If you don’t own a canner and don’t want to buy one, just use a large, deep stock pot and place the jars in it with the water covering the top by at least two inches. Remove the jars from the canner and let them rest for 24 hours undisturbed before moving. This Sweet Pepper & Onion Relish will keep up to a year. This recipe makes about a dozen 1/2 pint jars. For the ones you want to give away as gifts, just tie a ribbon around them with a little label. Are they cute or what? Enjoy this relish mixed with cream cheese and spread on crackers, as a glaze for chicken or pork, or however else your imagination inspires! Sweet Heat Pickles
Hot, sweet pickles that are amazing on top of burgers or BBQ but are also perfect for nibbling. Their surprising flavor will have you wondering just why you’ve never made them before!
Since everyone has their favorite dishes in mind for game day for the football playoffs, I decided to add a little something unexpected to liven things up.
Some dishes on my menu are obvious like, pulled pork, homemade dips, a couple of great desserts but something was missing and I wanted to try a new “accessory” that would work with one of the main dishes. When I saw this recipe from another blogger friend, Mary at Deep South Dish, I knew I had to make my own version of these “re-pickled” pickles. The recipe ingredients might sound a little strange, but once you bite into one of these pickles…you’ll know why they are the star on any menu!
So, take a chance, throw the “Hail Mary” pass and try these pickles – they’ll score big on game day! I might have to make more tomorrow cause I’m not sure I’ll have enough left for the party!