Snacks
Ball canning sweet pickle relish transforms simple garden pickles into a vibrant, sweet-tart condiment that preserves for months. This recipe delivers that perfect balance of crunchy texture and bright flavor—ideal for sandwiches, burgers, or as a snack straight from the jar.
I’ve perfected the process over years of testing, ensuring every batch meets the same high standards for safety and taste.
The secret to great relish lies in the proper ratio of vinegar to sugar, which both preserves and enhances the natural sweetness of the pickles. You’ll need fresh dill, mustard seeds, and a touch of celery salt to build that classic relish flavor profile.
Processing in a pressure canner guarantees shelf-stable jars that stay safe and delicious for up to a year.
What you’ll end up with is a golden-hued relish with tender pickles, crisp vegetables, and a glossy glaze—perfect for gifting or stocking your pantry. The process is straightforward but requires attention to detail, especially during the canning stage. Follow these steps precisely for foolproof results every time.
This relish pairs beautifully with meatloaf, hot dogs, or even as a topping for grilled cheese. Once you try homemade, store-bought versions won’t compare. Let’s get started on preserving that summer garden flavor for months to come.
Ingredients for ball canning sweet pickle relish
Ten simple ingredients transform garden pickles into shelf-stable relish that shines on sandwiches and burgers.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Weeds 🌿 | ½ cup | Finely chopped, stems removed |
| Yellow Onion 🧅 | 1 whole | Finely diced, about 1 cup |
| Celery Stalks 🥬 | 2 whole | Finely diced, about 1 cup |
| Sweet Pickles 🥒 | 4 cups | Chopped into 1/4-inch pieces |
| White Vinegar 💧 | 1 ½ cups | White distilled preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Mustard Seeds 🌶️ | 1 tbsp | Whole, yellow preferred |
| Celery Seed 🌿 | 1 tsp | Ground preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Ball Mason Jars 🍶 | 7 whole | Pint size, sterilized |
The dill and mustard seeds are flavor anchors—fresh dill from the garden or Penzeys Spices for that bright, herbal punch. Grab yellow onions and celery from the produce section (avoid wilted or rubbery stalks). For the pickles, Ball canning pickles work perfectly, but homemade sweet dill pickles add depth. The vinegar should be white distilled—no apple cider or balsamic here. Sugar matters too: Domino or C&H brands dissolve smoothly without graininess. Sterilize your jars in boiling water for 10 minutes before filling.
No fresh dill? Dried dill at one-third the amount works, but the texture won’t be the same. Substitute celery salt for the celery seed if you’re out, though the flavor will shift slightly. For a tangier relish, add 1 extra tablespoon of vinegar. If your pickles are extra crisp, toss them in hot relish liquid for 5 minutes before processing to soften slightly. The mustard seeds can be toasted in a dry pan for 30 seconds to deepen their aroma—worth the extra step.
Relish keeps for 1 year in a cool, dark pantry once processed. The jars should seal with a satisfying pop—if any don’t, refrigerate and use within 1 week. Label with the date and contents (trust me, you’ll forget!). For gifting, wrap jars in burlap and twine—they’ll disappear fast at holiday markets. Freeze extras in ice cube trays for quick sandwich toppers.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, the celery and onion just sit in the pot while the vinegar and dill do all the work—minimal chopping, maximum flavor. (Seriously, I’ve made this after a 10-hour shift.)
- Sweet Heat Balance: That tangy vinegar kiss with the crisp sweet pickles? It’s the kind of relish that makes you forget it’s “healthy” because it’s ridiculously good—bright, herby, and just enough crunch to keep you reaching.
- Pantry Staple Magic: Use it on burgers, slather it on hot dogs, or just eat it with a spoon—this stuff works everywhere. Honestly, I’ve even caught myself sneaking bites straight from the jar. (Don’t judge.)
- Lasts Like a Champ: One batch feeds my family for weeks, and the vinegar preserves it so well that it doesn’t even need refrigeration after opening. Budget win, shelf-life win—just don’t blame me if you can’t stop making it.
Step-by-step instructions for Ball canning sweet pickle relish
Here's the method for preserving that perfect sweet-tart crunch in jars—simple, precise, and foolproof.
Sterilize Jars and Prepare Ingredients
Start by sterilizing the 7 whole Ball Mason jars and their lids in boiling water for 10 minutes. This ensures a proper seal and prevents spoilage. While they sterilize, finely chop the 0.5 cup fresh dill weeds, removing stems, and dice the 1 whole yellow onion and 2 whole celery stalks into small, even pieces—about 1 cup each of onion and celery. The smaller the dice, the more evenly the relish will distribute when canning.
Chop the 4 cups sweet pickles into ¼-inch pieces for consistent texture. You'll want to work efficiently here—having all ingredients prepped and ready prevents the relish from cooling too much before canning. I like to arrange everything on a large cutting board in small bowls for easy access during assembly.
Combine Relish Ingredients
In a large, non-reactive pot (stainless steel or enamel), combine the chopped yellow onion, celery stalks, sweet pickles, 0.5 cup fresh dill weeds, 1 tbsp mustard seeds, 1 tsp celery seed, and 1.5 tsp salt. Stir gently to distribute the spices evenly. The mustard and celery seeds will add a subtle warmth that balances the sweetness later.
Pour in the 1.5 cups white vinegar and 2 cups granulated sugar, then bring the mixture to a boil over medium-high heat. Stir occasionally to dissolve the sugar completely—you should see it fully incorporate into the liquid within 3-5 minutes. Let the relish simmer for 10 minutes to allow the flavors to meld and the pickles to soften slightly but still retain their texture.
Fill and Process Jars
Using a ladle or large spoon, carefully fill each sterilized jar with the hot relish, leaving ½-inch headspace at the top. Tap the jars gently on the counter to remove any air bubbles trapped inside. Wipe the rims with a clean, damp cloth to ensure a perfect seal.
Place the lids on the jars and screw on the bands until fingertip-tight—don’t overtighten, or the jars won’t seal properly. Transfer the jars to a canner filled with 2 inches of hot water (not boiling) and process for 10 minutes at 1,000°F (or follow your altitude adjustments if needed). The relish should bubble gently during processing, ensuring all air is expelled.
Cool and Store
Remove the jars from the canner and let them cool undisturbed for 12-24 hours. You’ll hear the satisfying ping as the lids seal—if a jar doesn’t seal, refrigerate and use it within a week. Once sealed, store the jars in a cool, dark place for up to 1 year. The flavors will deepen over time, making this relish even more delicious.
To serve, simply open a jar and spoon the vibrant relish onto sandwiches, hot dogs, or enjoy it straight from the jar with crackers. The balance of sweet, tangy, and herby notes makes it a versatile pantry staple you’ll reach for again and again.
Pro Tips For Making Ball Canning Sweet Pickle Relish
- CHOP ONIONS SMALL: I learned this the hard way—big onion chunks make your relish look like it was made by someone who skipped prep day. Dice the yellow onion into 1/8-inch pieces so it blends smoothly and doesn’t turn mushy on the vinegar. (Yes, even if you’re impatient like me.)
- STEAM THE DILL: Fresh dill weeds need a quick 30-second blanch in boiling water first—this softens the stems and releases their flavor without turning bitter. Drain and plunge into ice water immediately, then chop. Skipping this step means your relish will taste like you’re chewing on twigs.
- PACK PICKLES TIGHT: Don’t just toss in chopped pickles—layer them into the jars with the other ingredients. This ensures even distribution and prevents air pockets that can cause spoilage. Use a wooden spoon to press them down firmly before adding the vinegar mixture.
- SEAL JARS HOT: After filling, wipe the jar rims with a damp cloth to remove any residue—this guarantees a proper seal. Place lids on and process in a boiling water bath for 10 minutes (adjust for altitude). If the lids don’t ping when cooled, refrigerate within 2 weeks. (I’ve ruined batches by skipping this step.)
Essential equipment for perfect results
Pressure Canner
This is the most critical piece of equipment for safe canning. I use a Presto 23-Quart Pressure Canner—it’s durable, easy to use, and fits standard pint jars perfectly.
The dial gauge model is budget-friendly, but a weighted-gauge model (like All American) offers more precise temperature control. Always check your canner’s gauge annually for accuracy. 🌡️
Ball Mason Jars
You’ll need 7 pint-sized Ball Mason jars with lids and bands. The Ball Regular-Mouth 8 oz/16 oz jars work great for relish. Sterilize them by boiling for 10 minutes before filling. I keep extras on hand—they’re reusable for years, making them cost-effective. Never reuse lids, though!
Non-Reactive Pot
A large stainless steel or enamel pot (like All-Clad or Le Creuset) is essential for cooking the relish. Aluminum can react with acidic ingredients, altering flavor and safety.
I use a 6-quart Dutch oven—it’s deep enough to handle the relish volume and distributes heat evenly. Avoid copper or cast iron.
Jar Lifter
This essential tool prevents burns when handling hot jars. I recommend the Ball Jar Lifter with Silicone Grips—it’s heat-resistant up to 500°F and fits all jar sizes. Place it near your canner before starting to save time. A good lifter also helps with organizing jars during the cooling process.
Headspace Measurer
For precise ½-inch headspace, I use a Ball Headspace Tool. It’s a simple plastic or metal gauge that ensures consistent space between the relish and lid, preventing seal failures.
Without this, you risk underfilled jars that won’t seal properly. It’s a small investment that makes a big difference in canning success. 💡
Optional Extras
Consider a magnetic lid lifter for easy jar opening later, and a canning rack to protect your canner’s bottom. I also keep white vinegar and sugar on hand for quick adjustments—sometimes the relish needs a splash more acidity or sweetness before processing.
A timer ensures you don’t overprocess the jars, which can affect texture.
Nutrition facts
Frequently asked questions
Why does my sweet pickle relish turn cloudy after canning?
Cloudiness often happens when the relish cools too slowly or if the jars aren't sealed properly. Always process jars for the full 10 minutes and ensure lids seal with a ping sound. If cloudiness appears after opening, the relish may have absorbed moisture—reprocess it immediately or discard if mold appears.
Can I substitute white vinegar with apple cider vinegar?
While apple cider vinegar adds a mild sweetness, it's not recommended for canning because its lower acidity can compromise safety. Stick with white distilled vinegar (5% acidity) to maintain proper preservation. If you love the flavor, add 1 teaspoon of lemon juice per pint jar after processing for extra tang.
How do I fix jars that didn't seal during processing?
Unsealed jars are safe to eat but won't last long. Refrigerate them and use within 1 week. To reprocess, remove the lids, skim off any mold or scum, then reheat the relish to a boil. Ladle into clean jars, re-sterilize lids, and reprocess for 10 minutes. If the relish smells off or has bubbles, discard it.
What's the best way to store homemade relish long-term?
Sealed jars stored in a cool, dark pantry (below 70°F) last up to 1 year. For extended storage, freeze relish in ice cube trays or small containers—it keeps quality for 6 months. Label everything with the date to track freshness. The flavors actually improve over time!
Can I adjust the sweetness level in this recipe?
Yes! For a sweeter relish, increase sugar to 2.5 cups and reduce vinegar to 1 cup. For tangier relish, swap to 1.75 cups vinegar and 1.75 cups sugar. Always maintain at least 1 cup vinegar per pint jar for safe acidity levels. Taste before processing—you can't adjust after canning!