Hi Moglo, Thanks for your comment, and it nice to hear that you enjoy the relish. It is one of my favorite pickle dishes, it goes great in my mac salad. Thanks for watching, and your very kind comment. Enjoy your day, The BEC
Just found this recipe on YT. Just had to try it. I made the small batch just like you showed in the video. It turned out perfect. It tastes soooo good! Everyone loves it! I'll be making this recipe over and over. Thank you for sharing this wonderful recipe!!!
Hi jarringcreations, thank you for your comment and feel free to comeback as often as you would like. Thanks for watching and be safe out there. The BEC
Watching in 2022. This guy was so soothing and very informative. I wonder if he still around. I really love to dig the old YT for real recipes, when the platform was all about creativity and the message went right through. Nowadays it's all about: trash content, shock culture, gaming EVERYTHING, self-absorbed attention leech influencers and everything is sold to you with deceitful thumbnails and click bait. I'm also sick and tired of these new tiktok cook wannabes. I'm thankful for this archives
Hi Jonie, Thanks for your comment, and yes I am still around. I haven't made any videos for a long time, as I got sidelined on a huge project, and I look forward to making more videos in the future. I do want to share my cooking knowledge with everyone, it just seems like the right thing to do. Thanks for being a fan, The BEC
I made this relish last summer to have on the pantry shelf. I used it for so many things, salad dressings, ham salad, etc. Cucumbers are just coming in from the garden, and I am getting ready to make some more relish. Thanks Chef, for the recipe and the very easy to follow instructions. This relish will be on my shelf always.
I just love this relish - along with my six sons and husband who rave about it!!! I am on my third year of making it and asked my hubby to plant extra cucumbers in the garden this year so I can make extra jars to give to friends and family for Christmas. A little red topper with the green relish should be a fun way to enjoy something so amazing! Thank you so much for sharing BEC
Hi A'Lece, I think this relish is way better then what you can get in the store, it is my favorite, it took a lot of trial and error to prefect this recipe. I am happy to that you are enjoying it, and giving to friends and family it always a good thing, it can make you very popular with them. Thanks for watching and your nice comment, The BEC
I tried this with a small amount of cucumbers and cut the recipe down just to try it...by far the best tasting relish I have ever had....cant wait to make more!
Hi Linda, glad to hear that you liked the recipe, and that you plan on making some more in the future. This recipe is one of my favorites for relish, and most people that try it love it. Keep me updated on future batches, thanks for your comment and for watching. Be safe out there, The BEC
Great instruction video. Not equipped for canning but sure would use your recipe here. Reminds me of when my grandmother used to can. Thanks so much for sharing with us! Have a wonderful day BEC
Just thought I’d post weights & cups for anyone looking to scale the recipe. So one 8” cucumber weighs about 300g or 2 cups. Hope this helps someone convert. Thank you for the recipe & video! This is great!!
Hi VillageCakeLady, that was very nice of you to do that, I am all about helping people, thank you so very much. Thanks for watching and being a fan, The BEC
We made this recipe last year, 1/2+/- batch, about 10 pints. We ran out❗❗❗ Just dropped 5 1/2 pints in the canner, with first batch of cukes from this years garden. Been drought here this year, hope we get enough to make another batch. Great Recipe❗❗❗ Excellent on Sausage, Burgers, and Dogs TYFS, Stay Safe and Well Mark and Rosa
Hi Mark, thanks for the update, I hate it when I run out, so now you know why the recipe is so large. Enjoy the next batch, thanks for you comment and be safe out there. The BEC
Hi Filby, I like the relish best without the food color also, it all tastes the same, the bright green is for making those famous Chicago dogs. Thanks for your comment and for watching. The BEC
Hi MOGLO, thanks for the nice comment, I like hearing those type of comments, glad I could make your family happy, thanks for your comment and for watching, be safe, The BEC
I must say, I just made my very first sweet pickle relish. Oh my gosh if this is better in 4 weeks, I cant wait to taste it then. Thank you so much wonderful recipe!
Hi Paulie, Thank you for the nice comment, and it will be better in 4 weeks, it is a great recipe, it is my own recipe, it took my a lot of years to get it just right. Send a photo of your relish, and I will post it on my website. Thanks again, The BEC
I’m making another batch of your delicious relish recipe.....my family loves it. Made your bread and butter pickles too.....also amazing. Just want to say thanks for these two great videos.
I love that you use the long english cucumbers! I like to use them in pickles... so many places say not to but i tried it anyways last year and they turned out great. Thanks so much for another great recipe!
Hi Stacey, I am glad hear that you made the relish and loved it. I don't have a recipe for sweet ketchup, I will try to come up with one in the future. Thanks for your comment, The BEC
Hi Serenity, thanks for your nice comment and I hope your are enjoying this relish, it a favorite of mine, much love to you, also thank you for watching. The BEC
Hi Vladviking, thanks for your plug, I strive to provide information that people can use, and recipes that people can make easy, thanks for being a fan, The BEC
Hi Maricel, Hello from America how are things in Argentina, I bet you have some good recipes. Thank you for being a fan, and for watching. be safe out there, The BEC
This is by far the best sweet pickle relish recipe on UA-cam! But the amount is so much it's impractical for us. I would like to make only 4 pint mason jars worth. Even halving this recipe is too much. I wish you'd have done a smaller batch lol!
+seattwa Hi Seattwa, I am sorry that the batch is so large, when I make it, I give so much of it away, I really never had tried making a small batch, hopefully with some math you can downsize the recipe, I am sure it would be fine. Everyone that I give this relish to is always happy to get it and they have no problem telling me when they run out. Thanks for you comment, and let me know it you able to make this work. Good Luck, The BEC
+thebigeasychef No problem BEC, I've figured it out already, I just took it down to 25% of the original amounts. I kinda figured that other lucky folks ended up with some of this relish lol! It certainly looks good! I will give it a go :-) Ted
Hi Cheeky, yes the long english cucumbers work fine for all pickles. The good thing about these cucumbers that you can find them all year long. Good luck, The BEC
Hi Natalie, the relish keeps for a long time once it is canned. Here is the recipe for a small batch of sweet pickle relish: 15 cucumbers 4 red bell peppers 2 medium onions Syrup 5 cups sugar 3 cups vinegar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon celery seed 2 teaspoons mustard seed 1 ½ teaspoons turmeric ½ teaspoon ground clove This should be about the right amount for 12 jars, it could make a little more. Follow the instructions for the larger batch. Good Luck, The BEC
You play so well to the camera, you put the chefs on FoodTV to shame! I am gonna make this recipe this weekend. Thanks so much - it looks great - and yes, I am gonna do both styles and give them as gifts.
Hi Gary, Thank you for your nice comment. Let me know how your relish turns out. You can send me photos to post on my website. Good luck and thanks again! The BEC
Hi Jacqueline, thanks for your question, yes you can use garden ripen cucumbers, they will work the best. Let me know how it turns out for you. Thanks again for your question and for watching. The BEC
Hi The Lady Olenna Tyrell, I am glad that you like the relish, and we are all doing well here. Let me know how it turns out this year. Thank you for being a fan, thanks for you comment, I wish you and yours the best. The BEC
@@thebigeasychef Thanks for your kind reply. Because the flavor is so good, my daughter is thinking about using this recipe to make small sweet gherkin spears as follows. The spears are uniform in size of 3" long, about 1/4" wide and seedless. She's salting them for 24hrs, just like your original recipe. Do you think it'll work, and do you have any input? Thanks for your help.
Hi Lady Olenna Tyrell, I think it could be worth a try, I have made sweet gherkins, they didn't turn out as good as what I expected. I never thought about using the sweet relish recipe before, I would be very interested in how they turn out. Good luck and keep me posted, The BEC
@@thebigeasychef They're absolutely AMAZING! possibly the very best sweet gherkin, sweet pickles EVER! And I'm in my 60s! We also added pickles crisp, which is calcium carbonate. Love to you and yours!
@@Jockeylotforfun Hi Lady Olenna Tyrell, Wow that is so interesting, I am going to try make sweet gherkins this way. I have sort of wondered, but never tried them this way. Also using the pickle crisp, I would have thought just doing them the same as the pickle relish would have been enough to keep them crisp. I guess one is never too old to learn new tricks, so thanks for teaching this old dog a new trick. How about a couple of sweet gherkins along with a grilled cheese sandwich? Thanks again for being a fan and our comment. The BEC
Hey BEC! Well, it's nearly 2 am but I finally have today's canning done, to include this here recipe for relish. I did up 13 pts (cut your recipe back to 1/3 thereabouts). I absolutely love the syrup. So much so that instead of using the standard bread & butter syrup, I used what was left over from the relish! Which brings me to my question...I don't recall you saying anything about letting the relish sit on the shelf to cure. Do I have to wait 4 to 6 weeks like other pickle recipes I've seen? Also, do you have plans for a video on canning dill pickles? Thanks for being such a good teacher!
Hi Ann, You were certainly the night owl. You should wait about two weeks before digging into the relish, but if you can't wait that long then try a sample. Did you see my video on bread and bitter pickles, I think this makes the best bread and butter pickles, let me know how your pickles turn out with the relish syrup. Yes, I do have a recipe for dill pickles, I will be shooting the video in the near future. Thank you for your comment, and for watching. Good luck, The BEC
Hi Landotter, Let me know how your relish turns out. The music is from a production music album. The album is titled: World Tour volume #62. The song title is: Indian Soul The BEC
hi i was just wondering if you could tell me how to make this relish in a smaller version...i would just like to try it and find out how it tastes...because i am from slovenia and you cant find sweet picle relish anywhere here:)
Recipe looks good, I'm going to try it. Also used your video on mayonnaise. Turned out excellent. Love that you actually reply to comments, also. Really appreciate your videos :)
Hi Junk Mail, I am glad that you enjoyed the mayonnaise, and I think you will like this relish, as the people that I have made it for have really liked it, and I like it also. Let me know how it turns out for you. You can always send me a photo and I will post on my website. Thank you for you nice comments. Good luck, The BEC
+thebigeasychef Hey Johnny, I just checked out your channel, and you have some great videos there, I subscribed, and am looking forward to watching all of your videos, keep up the good work chef, The BEC
Hi BEC, I used to work at a US Army Nato base & once I ate these wonderful chili(e) dogs. Their was this vibrant green, yellowish sauce on it & it was awesome. Now I'm trying to recreate this sauce & I'm pretty sure it had real pickles in it & maybe cucumber as well, but I just can't seem to get it right. Any chance you could help me with this?
Hello Mundane, If you could tell me more about the sauce, was it sweet, was it spicy hot, what flavors did you taste? Do you think it had onions in it as well as bell peppers? Do you think it was a chow chow sauce? I will be thinking about what this sauce could be. Thanks for your comment. The BEC
Well it has been a while now but from what I can remember it was indeed a bit sweet and also a bit sour like vinegar or something. I cannot remember if there were peppers in it tho. But the above combination of sweet pickle, vinegar & green bell pepper has already been tried by me & there still is something missing but I can't put my finger on it. Maybe it's the cucumber, haven't tried that yet tho I doubt it make much difference. There was also no other colors in it, only green & yellow. Not spicey either.
Janet Sisk Hi Janet, I am sure it will turn out great, I do wish you luck, and enjoy your family reunion, oh and let me know how it turns out, the relish and your family reunion. Thanks for the comment, The BEC
@thebigeasychef Thank you for your great video. I will try this out. But how much salt do i need? And one more question: You said you use the salt to get all the moisture out of the cucumber mixture, but after that you wash the salt out of the mixture by filtering. Doesn't add this moisture to the cucumber again?
Hi OpenGL4ever, thank you for your question, I don't measure the salt, I just sprinkle it on the cucumber mixture, the amount isn't important as long as you cover the mixture with plenty of salt, as you will rinse it off later. When you rinse off the salt, it is just flushing off the salt on the outside of the cucumber, the water is unable to penetrate the inside of the cucumber, this is what gives the relish the crunchy texture. Thanks for your questions, I hope I was able to help, and thanks for watching. The BEC
We used your recipe but scaled it down some. We had 1 jar that was 3/4 way full went ahead and canned it anyways. Is it still good to eat. Just made this 1- week ago.
Hi Daniel, As long as it sealed it should keep for awhile, I would use it first, most of the time, I use the one that isn't full right away with out canning, it will be good, but as the others that are canned will have a great flavor after a couple of months. I hope this helps. Thanks for your question, and for watching. The BEC
Hi May, thanks for your question, yes you can use other salts for this, make sure they don't contain any added iodine "sodium chloride" if it dose it will turn the brine cloudy, it will be OK to eat that way. Thanks for your question and watching. Happy Holidays, The BEC
If I don't have room for all the relish filled jars in my caner, can I let some jars cool while the others boil? Can I then put the semi-cooled jars back into a slightly cooled water bath and start boiling again, or do I have to reheat the relish in a pot again? Of should I let the unsealed Relish jars and water bath cool completely before putting the cooled unsealed jars with a new lid back into the cool water, and bring both to a boil again?
Hi Bob, that is a great question, as long as you have the jars sanitized and they are kept warm so they don't break when filling with the hot liquid, you should be fine. Thanks for your question and for watching, be safe out there. The BEC
Hi Unaboho, I think I would try using the dried celery, not sure how much to add. Thanks for your question, let me know how it turns out, thanks for watching. Be safe out there, The BEC
Hi Chef I just ran across your UA-cam page. I am trying this relish recipe for the first time. I have done everything else but after everything has sat up do i wash it off before adding the syrup to it? I mean it has been in salt water all night.
Hi Sandra, thanks for your question, yes you need to rinse the relish before adding the syrup, be sure to rinse the relish with plenty of water, you don't want too much salt in the relish, remember you used the salt to draw out the moisture from the cucumbers, to keep your relish crunchy, not for flavor. Thanks for your comment and for watching. Let me know how your relish turns out. The BEC
+Coleen Wright Hi Coleen, yes you can use white vinegar, the relish will be a little sweeter with the white vinegar. Let me know how it turns out for you. The BEC
I don't plan on canning any but wanted to try the recipe, I tried this style relish while in vegas but its not really common here. You said if a jar didn't seal you could eat it right away, how long would this last in the fridge.
What's the brand/type of that bottle of green color used? At least for me to find a baseline to refer to, as I am from EU and have a hard time finding some good neon green liquid green coloring.
+Arthur van Houdt Hi Arthur, I used McCormick's Food Coloring and I have also used WalMart's store brand and it worked fine also. I hope this helps you, let me know how it turns out, good luck. The BEC
@Arthur van Houdt It might be possible that in the US they add some chemicals to the food coloring that are not allowed in the EU. Thus i would stick with green food coloring that is available in the EU. But personally i would leave it away, it's not a necessity for the taste.
Hi, If you go to the website you will find a conversion chart for metrics. Also in the comments for sweet pickle relish I provided someone with a smaller batch. I will paste it here. Here is the recipe for a small batch of sweet pickle relish: 15 cucumbers 4 red bell peppers 2 medium onions Syrup 5 cups sugar 3 cups vinegar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon celery seed 2 teaspoons mustard seed 1 ½ teaspoons turmeric ½ teaspoon ground clove This should be about the right amount for 12 jars, it could make a little more. Follow the instructions for the larger batch. I hope this helps you, let me know how it turns out. Thanks for your comment and for watching. The BEC
Hi Drew, I have never tired it with any type of pepper on the hotter side, that is very interesting, as you should turn out with a relish that is sweet and hot, all ready I am thinking of foods that it will go with. Let me know how it turns out, I think this is going to be a huge success. Thanks for your comment and for watching, be safe out there. The BEC
Hi tsion, thanks for your question, yes, this pickle relish works perfect in the thousand island dressing, thanks for you comment and for watching. The BEC
Hi Debbie, I do have other videos, check out my channel, there is one for bread and butter pickles you may like also. Here is the link for the bread and butter pickles. ua-cam.com/video/rL2mah7Hn-w/v-deo.html Thanks again. The BEC
Hi, Either one will work fine, the raw apple cider will have a stronger taste, but is more than likely better for you. I hope this answer helps, thanks for your question and for watching. Let me know how it turns out. The BEC
Hi Julie, You are correct, I forgot to tell how many jars the recipe makes. If you are using 12 ounces jars, you can expect to use about 26 jars. Good luck, and let me know how your relish turns out. The BEC
Hi Manuela, it doesn't need salt as there we plenty of salt with the ice bath that the cucumbers set in. Thanks for your comment and for watching. The BEC
Hi Hano, regular salt will work, and I am not sure what you mean by a regular mason jar, but it should work just fine. Thanks for your question and for watching, The BEC
Hi Terry, you are making me to have to use my brain, so this is what I came up with. 39 jars of 8oz 19.5 jars of 16oz, I hope that helps. Tanks for your question and for watching, The BEC
Hi Daniel, I think that the fridge could be a little over kill, for the unopened relish, a cool dark place would work fine. After the relish should be stored in the fridge. Thanks for you comment and good luck to you. The BEC
Hey Vladvol, You don't want to use fresh celery, celery seeds are dried, maybe you can find celery seed on the internet? Thanks for your question and for watching, let me know if you find the celery seeds on the internet. The BEC
Hi Vishal, You are welcome, also you can find the printable recipe and instructions at my website for free. The link for the website is above. Good luck, The BEC
This is just magical, unbelievable relish. Much love from a North American living in Europe since 2005.
Hi Moglo, Thanks for your comment, and it nice to hear that you enjoy the relish. It is one of my favorite pickle dishes, it goes great in my mac salad. Thanks for watching, and your very kind comment. Enjoy your day, The BEC
Just found this recipe on YT. Just had to try it. I made the small batch just like you showed in the video. It turned out perfect. It tastes soooo good! Everyone loves it! I'll be making this recipe over and over. Thank you for sharing this wonderful recipe!!!
I can't tell you how many times I have come back to this video! This is the best relish!
Hi jarringcreations, thank you for your comment and feel free to comeback as often as you would like. Thanks for watching and be safe out there. The BEC
Watching in 2022. This guy was so soothing and very informative. I wonder if he still around. I really love to dig the old YT for real recipes, when the platform was all about creativity and the message went right through. Nowadays it's all about: trash content, shock culture, gaming EVERYTHING, self-absorbed attention leech influencers and everything is sold to you with deceitful thumbnails and click bait. I'm also sick and tired of these new tiktok cook wannabes. I'm thankful for this archives
Hi Jonie, Thanks for your comment, and yes I am still around. I haven't made any videos for a long time, as I got sidelined on a huge project, and I look forward to making more videos in the future. I do want to share my cooking knowledge with everyone, it just seems like the right thing to do. Thanks for being a fan, The BEC
@@thebigeasychef I'm glad to hear that! Thank you kind sir, we'll be waiting for the new cooking content. 👍
@@JonieGuz Thanks!
This is one of the most wholesome cooking videos ever seen. I really hope you start making videos again
Hi Rose, thanks for your very nice comment and I am working on getting a new video together, so hang in there. Thanks again, The BEC
I'm so glad I found this video again. Made this relish years ago and it really is the best recipe with all the added spices. Excited to make it again
Sitting in Tokyo reminiscing about relish. Tone, accent food prep style...MANTEN !!
Hi Melanie, I hope you are able to find some good sweet pickle relish in Japan, thanks for the comment and for watching. The BEC
I made this relish last summer to have on the pantry shelf. I used it for so many things, salad dressings, ham salad, etc. Cucumbers are just coming in from the garden, and I am getting ready to make some more relish. Thanks Chef, for the recipe and the very easy to follow instructions. This relish will be on my shelf always.
Hi Mary, thank you for your comment, i am glad that you are a fan of this relish recipe, good luck on your new batch. The BEC
I just love this relish - along with my six sons and husband who rave about it!!! I am on my third year of making it and asked my hubby to plant extra cucumbers in the garden this year so I can make extra jars to give to friends and family for Christmas. A little red topper with the green relish should be a fun way to enjoy something so amazing! Thank you so much for sharing BEC
Hi A'Lece, I think this relish is way better then what you can get in the store, it is my favorite, it took a lot of trial and error to prefect this recipe. I am happy to that you are enjoying it, and giving to friends and family it always a good thing, it can make you very popular with them. Thanks for watching and your nice comment, The BEC
I tried this with a small amount of cucumbers and cut the recipe down just to try it...by far the best tasting relish I have ever had....cant wait to make more!
Hi Linda, glad to hear that you liked the recipe, and that you plan on making some more in the future. This recipe is one of my favorites for relish, and most people that try it love it. Keep me updated on future batches, thanks for your comment and for watching. Be safe out there, The BEC
Great instruction video. Not equipped for canning but sure would use your recipe here. Reminds me of when my grandmother used to can. Thanks so much for sharing with us! Have a wonderful day BEC
Hi 2Eternity, glad that you enjoyed the video and that it brought back some memories for you, thanks for watching and for your comment, The BEC
Just thought I’d post weights & cups for anyone looking to scale the recipe. So one 8” cucumber weighs about 300g or 2 cups. Hope this helps someone convert. Thank you for the recipe & video! This is great!!
Hi VillageCakeLady, that was very nice of you to do that, I am all about helping people, thank you so very much. Thanks for watching and being a fan, The BEC
We made this recipe last year, 1/2+/- batch, about 10 pints. We ran out❗❗❗ Just dropped 5 1/2
pints in the canner, with first batch of cukes from this years garden. Been drought here this year,
hope we get enough to make another batch. Great Recipe❗❗❗
Excellent on Sausage, Burgers, and Dogs
TYFS, Stay Safe and Well
Mark and Rosa
Hi Mark, thanks for the update, I hate it when I run out, so now you know why the recipe is so large. Enjoy the next batch, thanks for you comment and be safe out there. The BEC
Very helpful video. I like that you show how it looks with or without food coloring - I honestly think the one without coloring looks more appetizing.
Hi Filby, I like the relish best without the food color also, it all tastes the same, the bright green is for making those famous Chicago dogs. Thanks for your comment and for watching. The BEC
I used red, orange and yellow bell peppers. Seemed a shame to dilute all that natural color in anyway.
This is completely fantastic - thank you so much. A VERY happy family over here.
Hi MOGLO, thanks for the nice comment, I like hearing those type of comments, glad I could make your family happy, thanks for your comment and for watching, be safe, The BEC
I must say, I just made my very first sweet pickle relish. Oh my gosh if this is better in 4 weeks, I cant wait to taste it then. Thank you so much wonderful recipe!
Hi Paulie, Thank you for the nice comment, and it will be better in 4 weeks, it is a great recipe, it is my own recipe, it took my a lot of years to get it just right. Send a photo of your relish, and I will post it on my website. Thanks again, The BEC
Glad you liked it, and thanks for subscribing.
TheBEC
I’m making another batch of your delicious relish recipe.....my family loves it. Made your bread and butter pickles too.....also amazing. Just want to say thanks for these two great videos.
Hi Heather, you are more than welcome, I love sharing my recipes. Thanks for the update, and be safe out there. The BEC
I love that you use the long english cucumbers! I like to use them in pickles... so many places say not to but i tried it anyways last year and they turned out great. Thanks so much for another great recipe!
Hi Stacey, I am glad hear that you made the relish and loved it. I don't have a recipe for sweet ketchup, I will try to come up with one in the future. Thanks for your comment, The BEC
Uh
Thank you from Perú BEC! Looks tasty, I´m going to make it...people in here love relish
Hi Manuel, Let me know how it turns out, and send me photo, I will post it on my website. Good luck, The BEC
Great video I asked myself how to get this stuff so green for a decade didn't thought it was so easy
We don't have dried ceĺery what can i use
He is so adorable. I just want to hug and protect him.
Hi Faun, thank you for your comment ; - ) also thanks for watching, The BEC
August, 2019.....this sweet pickle relish is divine! Much love to you, Big Easy for sharing this jewel of a recipe.❤️
Hi Serenity, thanks for your nice comment and I hope your are enjoying this relish, it a favorite of mine, much love to you, also thank you for watching. The BEC
Hi Vishal, old jars will work fine, make sure to use new lids, and check the sealing surface to insure a good seal. The BEC
I find your website easily enjoyed and very informative also. A long list of recipes that can be easily printed.
Hi Vladviking, thanks for your plug, I strive to provide information that people can use, and recipes that people can make easy, thanks for being a fan, The BEC
great video! I have been looking for this recipe but I am wondering how many jars it makes, not sure if I missed that in your video.?? thanks!
Thanks Bill, my wife loved these
Hola ! Me encantó tu receta soy de Argentina saludos
Hi Maricel, Hello from America how are things in Argentina, I bet you have some good recipes. Thank you for being a fan, and for watching. be safe out there, The BEC
This is by far the best sweet pickle relish recipe on UA-cam! But the amount is so much it's impractical for us. I would like to make only 4 pint mason jars worth. Even halving this recipe is too much. I wish you'd have done a smaller batch lol!
+seattwa Hi Seattwa, I am sorry that the batch is so large, when I make it, I give so much of it away, I really never had tried making a small batch, hopefully with some math you can downsize the recipe, I am sure it would be fine. Everyone that I give this relish to is always happy to get it and they have no problem telling me when they run out. Thanks for you comment, and let me know it you able to make this work. Good Luck, The BEC
+thebigeasychef No problem BEC, I've figured it out already, I just took it down to 25% of the original amounts. I kinda figured that other lucky folks ended up with some of this relish lol! It certainly looks good! I will give it a go :-)
Ted
+seattwa Hi Ted, Let me know how the relish turns out, it should be fine. The BEC
+thebigeasychef I have no doubt it will be great! after opened how long will it last in the frige? If not long I'll have to get some half pint jars.
+seattwa Ted, this will keep several weeks in the fridge, if it can last that long. The BEC
Hi Cheeky, yes the long english cucumbers work fine for all pickles. The good thing about these cucumbers that you can find them all year long. Good luck, The BEC
Errr
This is by far the BEST tasting relish. Thank you so much;-)
Hi Debbie, I am glad that you like it, I am pretty proud of this recipe. Thank you for the nice comment. The BEC
Hi Natalie, the relish keeps for a long time once it is canned. Here is the recipe for a small batch of sweet pickle relish: 15 cucumbers 4 red bell peppers 2 medium onions Syrup 5 cups sugar 3 cups vinegar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon celery seed 2 teaspoons mustard seed 1 ½ teaspoons turmeric ½ teaspoon ground clove This should be about the right amount for 12 jars, it could make a little more. Follow the instructions for the larger batch. Good Luck, The BEC
You play so well to the camera, you put the chefs on FoodTV to shame! I am gonna make this recipe this weekend. Thanks so much - it looks great - and yes, I am gonna do both styles and give them as gifts.
Hi Gary, Thank you for your nice comment. Let me know how your relish turns out. You can send me photos to post on my website. Good luck and thanks again! The BEC
These were very clear instructions. I’m definitely gonna try this recipe. QUESTION - Can ripe garden cucumbers be used for this recipe?
Hi Jacqueline, thanks for your question, yes you can use garden ripen cucumbers, they will work the best. Let me know how it turns out for you. Thanks again for your question and for watching. The BEC
Chef you have out did yourself with this relish. We love it thanks.
Hi Sandra, I love hearing that it you like the recipe, thanks for the update, The BEC
I hope you and yours are all doing well! We're about to make your relish again this year, it's the best recipe ever! 💞 take care 🙂
Hi The Lady Olenna Tyrell, I am glad that you like the relish, and we are all doing well here. Let me know how it turns out this year. Thank you for being a fan, thanks for you comment, I wish you and yours the best. The BEC
@@thebigeasychef Thanks for your kind reply. Because the flavor is so good, my daughter is thinking about using this recipe to make small sweet gherkin spears as follows. The spears are uniform in size of 3" long, about 1/4" wide and seedless. She's salting them for 24hrs, just like your original recipe. Do you think it'll work, and do you have any input? Thanks for your help.
Hi Lady Olenna Tyrell, I think it could be worth a try, I have made sweet gherkins, they didn't turn out as good as what I expected. I never thought about using the sweet relish recipe before, I would be very interested in how they turn out. Good luck and keep me posted, The BEC
@@thebigeasychef They're absolutely AMAZING! possibly the very best sweet gherkin, sweet pickles EVER! And I'm in my 60s! We also added pickles crisp, which is calcium carbonate. Love to you and yours!
@@Jockeylotforfun Hi Lady Olenna Tyrell, Wow that is so interesting, I am going to try make sweet gherkins this way. I have sort of wondered, but never tried them this way. Also using the pickle crisp, I would have thought just doing them the same as the pickle relish would have been enough to keep them crisp. I guess one is never too old to learn new tricks, so thanks for teaching this old dog a new trick. How about a couple of sweet gherkins along with a grilled cheese sandwich? Thanks again for being a fan and our comment. The BEC
Hey BEC! Well, it's nearly 2 am but I finally have today's canning done, to include this here recipe for relish. I did up 13 pts (cut your recipe back to 1/3 thereabouts). I absolutely love the syrup. So much so that instead of using the standard bread & butter syrup, I used what was left over from the relish! Which brings me to my question...I don't recall you saying anything about letting the relish sit on the shelf to cure. Do I have to wait 4 to 6 weeks like other pickle recipes I've seen? Also, do you have plans for a video on canning dill pickles? Thanks for being such a good teacher!
Hi Ann, You were certainly the night owl. You should wait about two weeks before digging into the relish, but if you can't wait that long then try a sample. Did you see my video on bread and bitter pickles, I think this makes the best bread and butter pickles, let me know how your pickles turn out with the relish syrup. Yes, I do have a recipe for dill pickles, I will be shooting the video in the near future. Thank you for your comment, and for watching. Good luck, The BEC
Hi Landotter, Let me know how your relish turns out. The music is from a production music album. The album is titled: World Tour volume #62. The song title is: Indian Soul
The BEC
me gusto mucho su video, casi no hablo inglés, pero usted tiene una dicción muy buena muchas gracias.
Hello Consuelo, Thank you for the nice comment, and I hope you enjoy more of my videos. The BEC
Mary, Let me know how it turns out. The BEC
Michele, thank for you kind words. I have many more videos to make, I hope you enjoy them. I am launching a website in the near future.
TheBEC
Thanks for this recipe. Seems easy enough to follow. Think I'll give it a go, not sure about the green food color though. 😊
Hi Maple, the green food color is optional, so if you want leave it out. Thanks for your comment and for watching, The BEC
Thank you, I’m sure I’m going to love this relish, God bless
me and my family made this and loved it ! i would like to know if you have one for sweet ketchup. thank u!
going to make some today; thank you for this awesome recipe
Hi Tracy, you are more than welcome for the recipe. Let me know how it turns out, thanks for your comment and for watching. the BEC
hi i was just wondering if you could tell me how to make this relish in a smaller version...i would just like to try it and find out how it tastes...because i am from slovenia and you cant find sweet picle relish anywhere here:)
Recipe looks good, I'm going to try it. Also used your video on mayonnaise. Turned out excellent. Love that you actually reply to comments, also. Really appreciate your videos :)
Hi Junk Mail, I am glad that you enjoyed the mayonnaise, and I think you will like this relish, as the people that I have made it for have really liked it, and I like it also. Let me know how it turns out for you. You can always send me a photo and I will post on my website. Thank you for you nice comments. Good luck, The BEC
Excellent video I did enjoy learning your relish recipe. Thanks for posting. I did Subscribe your channel.
+Texas Style Cuisine Hi Texas, Thanks for subscribing and the nice comment, let me know how the relish turns out. Good luck, The BEC
+thebigeasychef Hey Johnny, I just checked out your channel, and you have some great videos there, I subscribed, and am looking forward to watching all of your videos, keep up the good work chef, The BEC
спасибо большое за подробный рецепт!
Hi Mimi, you are more than welcome, thanks for watching and your nice comment. The BEC
nice easy recipe!! gonna try to make this soon !!!
Hi onstyle diary, let me know how it turns out, this is one of my favorite recipes. Thanks for your comment and for watching. The BEC
Hi BEC, I used to work at a US Army Nato base & once I ate these wonderful chili(e) dogs. Their was this vibrant green, yellowish sauce on it & it was awesome. Now I'm trying to recreate this sauce & I'm pretty sure it had real pickles in it & maybe cucumber as well, but I just can't seem to get it right. Any chance you could help me with this?
Hello Mundane, If you could tell me more about the sauce, was it sweet, was it spicy hot, what flavors did you taste? Do you think it had onions in it as well as bell peppers? Do you think it was a chow chow sauce? I will be thinking about what this sauce could be. Thanks for your comment. The BEC
Well it has been a while now but from what I can remember it was indeed a bit sweet and also a bit sour like vinegar or something. I cannot remember if there were peppers in it tho. But the above combination of sweet pickle, vinegar & green bell pepper has already been tried by me & there still is something missing but I can't put my finger on it. Maybe it's the cucumber, haven't tried that yet tho I doubt it make much difference. There was also no other colors in it, only green & yellow. Not spicey either.
Mundane44 Hi Mundane, Let me think about it for awhile, I may be able to come up with something. The BEC
looks great , easy. love the native flute
Hi Raven, thanks for the comment, and if you give this a try let me know how it turns out. Glad you liked the flute, thanks again. The BEC
Very nice video. I will have to make some relish for my family reunion. Wish me luck. Thanks, Janet
Janet Sisk Hi Janet, I am sure it will turn out great, I do wish you luck, and enjoy your family reunion, oh and let me know how it turns out, the relish and your family reunion. Thanks for the comment, The BEC
Will try this recipe. Thanks! Interesting, the Native flute music at the end. Who was it?
Big thanks for video chef. Very helpful
Hi Marilyn, I am always glad tp help, thanks for your comment and for watching. Happy Holidays, The BEC
My cukes are a bit bitter, so I'm looking for a way to use them. Do you think they would be good for this recipe (after peeling)?
@thebigeasychef
Thank you for your great video. I will try this out.
But how much salt do i need?
And one more question:
You said you use the salt to get all the moisture out of the cucumber mixture, but after that you wash the salt out of the mixture by filtering.
Doesn't add this moisture to the cucumber again?
Hi OpenGL4ever, thank you for your question, I don't measure the salt, I just sprinkle it on the cucumber mixture, the amount isn't important as long as you cover the mixture with plenty of salt, as you will rinse it off later. When you rinse off the salt, it is just flushing off the salt on the outside of the cucumber, the water is unable to penetrate the inside of the cucumber, this is what gives the relish the crunchy texture. Thanks for your questions, I hope I was able to help, and thanks for watching. The BEC
thebigeasychef
Now i understand it, thank you for clarification
No problem, happy that I could help. The BEC
We used your recipe but scaled it down some. We had 1 jar that was 3/4 way full went ahead and canned it anyways. Is it still good to eat. Just made this 1- week ago.
Hi Daniel, As long as it sealed it should keep for awhile, I would use it first, most of the time, I use the one that isn't full right away with out canning, it will be good, but as the others that are canned will have a great flavor after a couple of months. I hope this helps. Thanks for your question, and for watching. The BEC
well I don't have all those spices but I have white vinegar sugar and a PKG of sweet pickle mix I'm going to try it with what I have
Hi Tammy, It should work, it will be different than mine, let me know how it turns out. Good luck thanks for your comment and for watching. The BEC
Hi there Chef! I’m having trouble finding canning salt is there anyway i could just use any other kind of salt ? Thanks a lot
Hi May, thanks for your question, yes you can use other salts for this, make sure they don't contain any added iodine "sodium chloride" if it dose it will turn the brine cloudy, it will be OK to eat that way. Thanks for your question and watching. Happy Holidays, The BEC
@@thebigeasychef YAY thanks a lot Chef for your tips! Your recipe looks awesome I need to make it ASAP! Merry Christmas and Happy New Year! ✨
@@Maya-yp2ey Hi May, you are more than welcome, let me know how it turns out, Merry Christmas, and Happy New Year to you also. The BEC
Thanks for the recipe sir..can I use white vineger?
Hi Elma, white vinegar will work fine, thanks for your comment and for watching. The BEC
thebigeasychef thank you sir ❤
Thanks for the quick response chef. That is a big help.
Hi Sandra, you are more then welcome, The BEC
Very well explained, greets from germany :D
Hi Tobi, thanks for your comment and for watching, greetings from the USA, be safe out there. The BEC
Chef! I've seen that you have not uploaded in a while, hope everything's good!
If I don't have room for all the relish filled jars in my caner, can I let some jars cool while the others boil?
Can I then put the semi-cooled jars back into a slightly cooled water bath and start boiling again, or do I have to reheat the relish in a pot again?
Of should I let the unsealed Relish jars and water bath cool completely before putting the cooled unsealed jars with a new lid back into the cool water, and bring both to a boil again?
Hi Bob, that is a great question, as long as you have the jars sanitized and they are kept warm so they don't break when filling with the hot liquid, you should be fine. Thanks for your question and for watching, be safe out there. The BEC
I will definitely be making this and it will be going straight on top of a grilled polish sausage sandwich
Hi Christopher, let me know how it turns out, thanks for your comment and for watching. The BEC
I don’t have celery seeds but I have celery leaves. Can I skip adding celery seeds? Or maybe use dried celery leaves or fresh celery instead?
Hi Unaboho, I think I would try using the dried celery, not sure how much to add. Thanks for your question, let me know how it turns out, thanks for watching. Be safe out there, The BEC
Hi Chef
I just ran across your UA-cam page. I am trying this relish recipe for the first time. I have done everything else but after everything has sat up do i wash it off before adding the syrup to it? I mean it has been in salt water all night.
Hi Sandra, thanks for your question, yes you need to rinse the relish before adding the syrup, be sure to rinse the relish with plenty of water, you don't want too much salt in the relish, remember you used the salt to draw out the moisture from the cucumbers, to keep your relish crunchy, not for flavor. Thanks for your comment and for watching. Let me know how your relish turns out. The BEC
If I use field cucumbers, should I peel them first?
+Coleen Wright Also, can I use white vinegar in the place of the apple cider vinegar?
+Coleen Wright Hi Coleen, yes you can use white vinegar, the relish will be a little sweeter with the white vinegar. Let me know how it turns out for you. The BEC
+Coleen Wright Hi Coleen, no you shouldn't have to peel them, just make sure that they are well rinsed. Thanks for you comment, good luck, The BEC
I don't plan on canning any but wanted to try the recipe, I tried this style relish while in vegas but its not really common here. You said if a jar didn't seal you could eat it right away, how long would this last in the fridge.
Hi Nehctik, I think it would last at least 2 weeks. Good luck and let me know how it turns out. The BEC
What's the brand/type of that bottle of green color used? At least for me to find a baseline to refer to, as I am from EU and have a hard time finding some good neon green liquid green coloring.
+Arthur van Houdt Hi Arthur, I used McCormick's Food Coloring and I have also used WalMart's store brand and it worked fine also. I hope this helps you, let me know how it turns out, good luck. The BEC
you could color with americolour, that is what i use and buy here in holland.
@Arthur van Houdt
It might be possible that in the US they add some chemicals to the food coloring that are not allowed in the EU.
Thus i would stick with green food coloring that is available in the EU.
But personally i would leave it away, it's not a necessity for the taste.
Good cheff . Mi inglês és pesimo Pero usted és excelente
Hi Maria, thank you for your comment and for watching, I hope you try and make this relish someday soon! The BEC
Thankyou so much! Hard to find in Wisconsin Rapids!!
Hi Lona, You are more than welcome, let me know how it turns out, thanks for your comment and for watching. The BEC
Dude, thank you ( you saved my life )
Hi Jussi, you are more than welcome, anytime I can help. Thanks for your comment and for watching. The BEC
So much inspiration in your cooking! Thanks a lot! :)))
Hi Snow, thanks for your nice comment, and thank you for watching, The BEC
Can i use the old used jars for storing. As i don't Have the new one. please Suggest
It would be really cool if you could post gram measurements so a much much smaller batch could feasibly be made...
Hi, If you go to the website you will find a conversion chart for metrics. Also in the comments for sweet pickle relish I provided someone with a smaller batch. I will paste it here. Here is the recipe for a small batch of sweet pickle relish: 15 cucumbers 4 red bell peppers 2 medium onions Syrup 5 cups sugar 3 cups vinegar 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon celery seed 2 teaspoons mustard seed 1 ½ teaspoons turmeric ½ teaspoon ground clove This should be about the right amount for 12 jars, it could make a little more. Follow the instructions for the larger batch. I hope this helps you, let me know how it turns out. Thanks for your comment and for watching. The BEC
Very easy.. Love it
Thanks Chef..
😋😋👌🤏🤙
Hi Danny, thanks for the great comment and for watching. The BEC
The best and simple sweet pickled relish😊
Hi Angilo, thanks for your comment and for watching. Be safe The BEC
Great recipe. Thank you
Hi SukaBeda, you are more than welcome, thanks for your comment and for watching, be safe out there. The BEC
I think im gonna try this but sub the bell peppers for Habaneros or some type of Aji pepper
Hi Drew, I have never tired it with any type of pepper on the hotter side, that is very interesting, as you should turn out with a relish that is sweet and hot, all ready I am thinking of foods that it will go with. Let me know how it turns out, I think this is going to be a huge success. Thanks for your comment and for watching, be safe out there. The BEC
Thank you for your attention to detail.
Hi Carole, Thanks, you are more than welcome. Thanks for watching. The BEC
Is this the one that is added for thousand Iceland dressing recipe?
Hi tsion, thanks for your question, yes, this pickle relish works perfect in the thousand island dressing, thanks for you comment and for watching. The BEC
@@thebigeasychef your welcome Chef
Can't wait for other recipes.
Hi Debbie, I do have other videos, check out my channel, there is one for bread and butter pickles you may like also. Here is the link for the bread and butter pickles. ua-cam.com/video/rL2mah7Hn-w/v-deo.html Thanks again. The BEC
I have raw apple cider vinegar or distilled vinegar. Which one should I use?
Hi, Either one will work fine, the raw apple cider will have a stronger taste, but is more than likely better for you. I hope this answer helps, thanks for your question and for watching. Let me know how it turns out. The BEC
@@thebigeasychef I used the apple cider and it was delicious. Just waiting the 4 week mark to open the first jar :) thank you!
I am glad that it worked out for you, thanks for the update, The BEC
Cleanliness 💯
Hi Charindi, You are so right, thanks for your comment and for watching. The BEC
Hi Julie,
You are correct, I forgot to tell how many jars the recipe makes. If you are using 12 ounces jars, you can expect to use about 26 jars. Good luck, and let me know how your relish turns out.
The BEC
Bring back this 70s and 80s style video
Hi Saviola, There will be new videos in the future, so stay tuned, thanks for your comment and for watching. Be safe out there, The BEC
Can i use kosher salt and regular mustard seed(black one)??? Please reply me. I don't have canning salt at my place
Hi Aisyah, yes you can use kosher salt, and regular mustard seed will work just fine, thanks for your comment and for watching, good luck, The BEC
thebigeasychef thanks chef for replying to me.
How many jars does this recipe make?
Thanks ! Appreciate the tips.
Hi! Is the vinegar mixture not salted?
Hi Manuela, it doesn't need salt as there we plenty of salt with the ice bath that the cucumbers set in. Thanks for your comment and for watching. The BEC
Relish and mustard on my hot dog its all i need thanks for you video
Hi Christian, that sounds good to me, thanks for your comment and for watching. The BEC
У вас очень классный рецепт! 👍👍👍
Hi Eldar, thank you for you nice comment, thanks for watching. The BEC
@@thebigeasychef not at all! ) What sauce would you recommend for doner?
Hi Aldar, What are you having for dinner, then maybe I could think of a sauce that would be good, thanks for your comment, and for watching. The BEC
Ok i dont have canning salt. Would regular salt be ok.? And a regular mason jar?
Hi Hano, regular salt will work, and I am not sure what you mean by a regular mason jar, but it should work just fine. Thanks for your question and for watching, The BEC
26 12-oz canning jars; how many 8-oz and 16-oz? Thanks.
Hi Terry, you are making me to have to use my brain, so this is what I came up with. 39 jars of 8oz 19.5 jars of 16oz, I hope that helps. Tanks for your question and for watching, The BEC
One more thing sir , where should we store our canned relish . Is the fridge alright.
Hi Daniel, I think that the fridge could be a little over kill, for the unopened relish, a cool dark place would work fine. After the relish should be stored in the fridge. Thanks for you comment and good luck to you. The BEC
Hey, BEC! Can I use celery stem instead celery seed? I cannot find it here.
Hey Vladvol, You don't want to use fresh celery, celery seeds are dried, maybe you can find celery seed on the internet? Thanks for your question and for watching, let me know if you find the celery seeds on the internet. The BEC
Hi Vishal, You are welcome, also you can find the printable recipe and instructions at my website for free. The link for the website is above. Good luck, The BEC