Potato salad, chicken salad, tuna salad, and deviled eggs…all these dishes yell for that extra oomph from relish or sweet salad cubes. A 16 oz jar (one pint) of these tasty tidbits costs around $3.89 in the store.
You can make 6 pints for less than $10, but the real trick is this – the more you make, the less it costs in the long run. Worried that you will have too much? Don’t be – this stuff will last for years as long as it is sealed! It also makes a great gift!
Not sure what the difference is between salad cubes and relish, then take a look at the picture below.
Salad cubes (left) are created when the produce is cut into small cubes. You achieve this cut using a sharp knife.
Relish (right) is created when all the produce used is shredded. This can be done on a flat or box grater or in a food processor with the shred blade.
For this recipe, I am going to use the salad cube method. Be sure all produce is thoroughly washed before you begin.
How to Make Sweet Relish Salad Cubes
Prepare your water bath canner by adding water to just below the rack when in the up position. Place the canner on the stove, over high heat, and let water begin heating up.
Okay, let’s start cubing the cucumbers. First, cut off the ends of the cucumbers, then cut the cucumber into approximately 1/4″ sandwich-type slices by cutting it from end to end.
Next, cut each sandwich-type slice into 1/4″ strips.
Put several strips together and crosscut at 1/4″ intervals to create cubes.
Repeat until all of the cucumbers are cut. Place cubes the large bowl.
Now, cut onions into cubes and place in large bowl with cucumber cubes.
Cut peppers into cubes and place in large bowl with cucumbers and onions.
Mix vegetables in large bowl and sprinkle with salt.
Add enough water and ice just to cover vegetables. Let vegetables sit for 2 hours.
After vegetables sit for 2 hours, drain and rinse well. Set aside.
In large pot, combine sugar, spices, & vinegar. Bring to a boil. Add drained vegetables; simmer 10 minutes.
Pack hot pickle mix into hot jars, leaving 1/4″ headspace. Remove air bubbles by inserting knife into jar on side and gently pulling toward center.
Adjust 2-piece caps (seals & rings). Process jars in water bath canner 10 minutes. Note: Processing time does not begin until the water returns to a full BOIL.
Carefully remove jars from canner and place on heavy towel. Cover with another towel and let stand 24 hours without disturbing.
After 24 hours, check seals and rings to ensure security. Store in your pantry until ready to use. Refrigerate after opening.
Sweet Relish Salad Cubes
You’ll Need:
6 c. (about 6 lg.) Cucumbers, cubed
3 c. (about 6 med.) Onions, cubed
1-1/2 c. (about 1-1/2) Green Peppers, cubed
1-1/2 c. (about 1-1/2) Red Peppers, cubed (or other colors)
1/3 c. Salt
Water & Ice
5-1/4 c. Sugar
1-1/2 Tbsp. Celery Seed
1-1/2 Tbsp. Mustard Seed
3 c. Cider Vinegar
Equipment
Sharp Knife
Large Bowl
Measuring Cups & Spoons
Colander
Large Pot
Canning Jars, Seals & Rings
Ladle
Water Bath Canner (recommended, but you can use a stock pot & kitchen towels)
Directions
- Prepare your canner by adding water to just below the rack when in the UP position. Place on stove and let water begin heating up.
- Cube each of the cucumbers. Remove the ends of the cucumbers, then cut the cucumber into approximately 1/4″ sandwich-type slices by cutting it from end to end.
- Next, cut each sandwich-type slice into 1/4″ strips. Put several strips together and crosscut at 1/4″ intervals to create cubes. Place cubes in the large bowl.
- Cut onions into cubes and place in large bowl with cucumber cubes.
- Cut green peppers into cubes and place in the large bowl with the cucumbers and onions.
- Mix the vegetables together in large bowl, then sprinkle the salt evenly over the top, stirring to coat.
- Add enough water and ice just to cover vegetables. Let vegetables sit for 2 hours.
- After vegetables sit for 2 hours, drain and rinse well. Set aside.
- In large pot, combine sugar, spices, & vinegar. Bring to a boil. Add drained vegetables; simmer 10 minutes.
- Pack hot relish mix into sterilized hot jars, leaving 1/4″ headspace. Remove air bubbles by inserting knife into jar on side and gently pulling toward center.
- Adjust 2-piece caps (seals & rings). Process jars in water bath canner 10 minutes.
- Note: Processing time does not begin until the water returns to a full BOIL.
- Carefully remove jars from canner and place on heavy towel. Cover with another towel and let stand 24 hours without disturbing.
- After 24 hours, check seals and rings to ensure security. Store in your pantry until ready to use. Refrigerate after opening.
- *NOTE: The salad cubes are ready for use immediately, but the flavors are really good and set after 7-10 days!
If you’re new to canning, Read this Helpful “How to”
