20 Small-Batch Canning Sweet Relish Recipes

Keen to savor summer’s sweetness all year? Dive into these 20 small-batch canning sweet relish recipes—perfect for quick batches that pack big flavor. From classic corn relish to tangy pepper medleys, each one’s a jar of sunshine. Let’s get preserving!

Classic Sweet Pickle Relish

Very few condiments capture the essence of summer like a jar of homemade sweet pickle relish. This recipe delivers a tangy-sweet punch with just a hint of spice, perfect for topping hot dogs or stirring into potato salad.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups finely diced fresh pickling cucumbers
• 1 cup finely diced sweet onion
• 2 tablespoons pickling salt
• 2 cups white vinegar
• 2 cups granulated sugar
• 1 tablespoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 cup finely diced red bell pepper

Instructions

1. Finely dice cucumbers and onion into 1/4-inch pieces. Toss with pickling salt in a nonreactive bowl. Cover and refrigerate for 2 hours or overnight (this draws out excess moisture and prevents a watery relish).
2. Rinse the salted vegetables thoroughly under cold water, then drain well and pat dry with a clean kitchen towel. Removing as much moisture as possible ensures a crisp texture.
3. In a large stainless steel pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves.
4. Add the drained cucumber-onion mixture and diced bell pepper. Return to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally. The relish will thicken slightly as it cooks.
5. Ladle the hot relish into sterilized pint jars, leaving 1/2-inch headspace. Wipe the rims with a clean damp cloth, place lids, and screw on bands just until fingertip-tight.
6. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed—add 5 minutes if above 1,000 ft). Remove and let cool undisturbed for 12 hours. Press the center of each lid to confirm a seal — it should not flex.

Just one taste of this homemade relish will make you swear off store-bought forever. Its crunchy texture and balanced sweet-tangy flavor elevate burgers, hot dogs, and even simple crackers with cheese. Make a batch now and enjoy summer all year long.

Golden Corn Sweet Relish

Kick off your summer canning with this bright and tangy Golden Corn Sweet Relish. It's loaded with sweet corn, crunchy bell peppers, and just the right kick of spice—perfect for burgers, hot dogs, and everything in between.

Serving: 5 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Relish

• 8 ears fresh sweet corn (about 4 cups kernels)
• 1 large vibrant red bell pepper, finely diced
• 1 large crunchy green bell pepper, finely diced
• 1 medium pungent yellow onion, finely diced
• 1 cup tangy apple cider vinegar (5% acidity)
• 1/2 cup pure cane sugar
• 1 tablespoon whole mustard seeds
• 1 teaspoon aromatic celery seeds
• 1/2 teaspoon warm ground turmeric
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Shuck the corn, removing all husks and silk. Stand each ear in a shallow dish and use a sharp knife to cut the kernels off the cob—this catches the juices and makes cleanup easy.
2. In a large stainless steel or enamel pot, combine the corn kernels, diced bell peppers, onion, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
3. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened slightly. Taste and adjust salt or sugar if needed—this is your chance to perfect the balance.
4. While the relish simmers, prepare your water bath canner: fill it with enough water to cover jars by 1 inch, and bring to a boil. Wash 5 half-pint jars, lids, and bands in hot soapy water; rinse well. Keep jars hot in the canner or a 200°F oven, and place lids in a small saucepan of simmering water to soften the sealing compound.
5. Ladle the hot relish into the hot jars, leaving a 1/2-inch headspace. Run a non-metallic spatula around the inside of each jar to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel, then center a lid on each jar and screw on the band until fingertip-tight.
6. Using a jar lifter, place the filled jars into the boiling water bath canner. Ensure jars are covered by at least 1 inch of water. Cover the canner with its lid and bring back to a full rolling boil. Process for 15 minutes (adjust for altitude if needed: add 1 minute for every 1,000 feet above sea level).
7. After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Then remove them with a jar lifter and place on a towel-lined counter, leaving at least 1 inch of space between jars. Let cool completely for 12–24 hours. Check seals by pressing the center of each lid—it should not flex. Store sealed jars in a cool, dark place for up to a year.

A spoonful of this golden relish delivers a sweet-tangy crunch with a gentle warmth from the spices. It's fantastic on grilled sausages, bratwurst, or even stirred into a simple vinaigrette for a summery salad. Once you taste it, you'll be dreaming up new ways to use it all year long.

Bell Pepper and Onion Relish

You know when you've got a pile of bell peppers and onions from the farmer's market and need a smart way to preserve them? This sweet and tangy relish is your answer—perfect for small-batch canning so you can enjoy that garden flavor all year.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the relish

• 2 cups finely chopped mixed bell peppers (red, yellow, orange)
• 1 cup finely chopped yellow onion
• 3/4 cup unfiltered apple cider vinegar
• 1/2 cup granulated sugar
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon fine sea salt

Instructions

1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep them hot until ready to fill.
2. In a large non-reactive pot (stainless steel or enamel works great), combine the chopped bell peppers, onion, apple cider vinegar, sugar, mustard seeds, celery seeds, and salt. Stir well.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the peppers are tender and the liquid has thickened slightly. Tip: chop your veggies uniformly so they cook evenly.
4. Ladle the hot relish into the sterilized jars, leaving 1/4-inch headspace. Use a chopstick or bubble remover to release any air pockets. Wipe the jar rims with a clean, damp cloth, then place the lids and screw on the bands fingertip-tight.
5. Process the jars in a boiling water bath for 10 minutes (adjust for altitudes above 1,000 ft). Remove with a jar lifter and let them cool undisturbed for 12–24 hours. Check that the lids are sealed by pressing the center—if it doesn't flex, it's sealed. Store in a cool, dark place for up to 1 year.

Crumble this relish over cream cheese and serve with crackers for an easy appetizer, or pile it on hot dogs and burgers for a tangy kick. The mix of sweet peppers and tangy vinegar creates a balanced condiment that brightens any dish.

Zucchini Sweet Garden Relish

Feeling overwhelmed by zucchini? This sweet garden relish is your answer. It’s made on the stovetop with celery seed for a classic sweet-tangy flavor, perfect for preserving summer's bounty.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Vegetables

• 4 cups finely chopped fresh zucchini (about 2 medium, unpeeled)
• 1 cup finely chopped sharp yellow onion
• 1 cup finely chopped sweet red bell pepper
• 1 tablespoon pickling salt

Liquid and Sweetener

• 2 cups pure granulated sugar
• 1 ½ cups apple cider vinegar (5% acidity)

Spices

• 1 teaspoon aromatic celery seed
• ½ teaspoon vibrant ground turmeric
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a large non-reactive bowl, combine the chopped zucchini, onion, and bell pepper. Sprinkle with pickling salt and toss well.
2. Let the vegetables sit for 1 hour to draw out moisture. Tip: place a plate over the bowl to keep it covered.
3. Transfer the salted vegetables to a fine-mesh strainer and rinse thoroughly with cold water. Drain well, pressing out excess liquid.
4. In a large stainless steel pot, combine the sugar, apple cider vinegar, celery seed, turmeric, and black pepper. Stir to dissolve sugar over medium heat.
5. Add the drained vegetables to the pot. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, until the mixture thickens slightly and the vegetables are tender but still have a bit of crunch.
6. Tip: Test the thickness by dragging a wooden spoon across the bottom—the relish should leave a trail that fills in slowly.
7. Ladle the hot relish into sterilized canning jars, leaving ½-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes.
8. After processing, let jars cool undisturbed for 12 hours. Check seals—the lids should not flex when pressed.

Keep this relish on hand for hot dogs, burgers, or as a tangy addition to potato salad. Its sweet-tart flavor and satisfying crunch make every bite a garden celebration.

Carrot and Ginger Sweet Relish

Ever wondered how to capture the bright, earthy flavor of fresh carrots and spicy ginger in a jar? This Carrot and Ginger Sweet Relish is your answer—tangy, mildly spiced, and perfect for canning.

Serving: 32 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1 lb farm-fresh carrots, peeled and finely shredded (about 4 cups)
• 1/4 cup fresh ginger root, peeled and finely grated
• 1 small sweet onion, finely chopped (optional, for savory depth)

Spices & Sugar

• 1 cup organic granulated sugar
• 1 cup raw apple cider vinegar
• 1/2 teaspoon whole yellow mustard seeds
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
• 1 teaspoon fine sea salt

For Canning

• 4 half-pint canning jars with new lids and bands

Instructions

1. Prepare your canning jars: wash them in hot soapy water, rinse well, and keep them hot (in a 200°F oven or simmering water) until ready. Place lids in a small saucepan of simmering water to soften the seals.
2. In a large stainless-steel pot, combine the shredded carrots, grated ginger, and chopped onion. Stir in the sugar, apple cider vinegar, mustard seeds, turmeric, red pepper flakes (if using), and salt. Mix thoroughly.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 15 minutes, stirring every few minutes to prevent sticking. The relish should thicken slightly and the carrots become tender but still have a bit of crunch.
4. Ladle the hot relish into the prepared jars, leaving 1/2-inch headspace. Use a chopstick or bubble remover to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel.
5. Center the lids on the jars and screw on the bands until fingertip-tight (not too tight). Place the jars in a boiling water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes (adjust for altitude if needed).
6. After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes. Carefully lift them out with a jar lifter and place on a towel-lined counter. Let cool undisturbed for 12–24 hours.
7. Check the seals by pressing the center of each lid—it should not pop. Label your jars and store in a cool, dark place. For best flavor, let the relish mellow for at least a week before serving.

Now you have a stash of tangy-sweet relish that adds a bright kick to grilled sausages, sandwiches, or even as a glaze for roasted carrots. The ginger and turmeric give it a warm glow, while the carrots stay tender-crisp. Pop a jar open anytime for a taste of summer!

Tomato Sweet Relish

Kick off your canning season with this sweet and tangy tomato relish that’s perfect for burgers, hot dogs, or spooned straight from the jar.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Relish

• 6 cups finely chopped ripe Roma tomatoes (about 3 lbs)
• 1 large sweet onion (about 1 cup finely chopped)
• 1 green bell pepper (about 1/2 cup finely chopped)
• 1/4 cup apple cider vinegar (5% acidity)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon pickling salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon finely ground black pepper

For Canning

• 4 half-pint canning jars with lids and bands
• Water for water bath canner

Instructions

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score an X on the bottom of each tomato, then blanch for 30–40 seconds. Transfer to an ice bath, then slip off the skins. Core and finely chop to get 6 cups.
2. In a large stainless steel or enameled pot, combine the chopped tomatoes, onion, bell pepper, vinegar, sugars, salt, mustard seeds, celery seeds, red pepper flakes (if using), and black pepper. Tip: Chop the vegetables uniformly small for even cooking and better texture.
3. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 40–45 minutes, until thickened (most liquid evaporated). Tip: Drag a spoon across the bottom – the relish should hold its shape momentarily.
4. While the relish simmers, sterilize the jars: wash jars, lids, and bands in hot soapy water, then place jars in a boiling water bath canner for 10 minutes. Keep jars hot until filling.
5. Ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic tool. Wipe jar rims clean, center lids, and screw on bands fingertip-tight.
6. Process in a boiling water bath canner for 15 minutes (adjust for altitude). Turn off heat, remove lid, let jars sit 5 minutes. Transfer to a towel-lined counter and cool completely for 12–24 hours. Tip: Sealed jars have a concave lid that doesn't flex when pressed.
7. Check seals, then label and store in a cool, dark place. Refrigerate after opening.

A spoonful of this relish brings instant summer vibes. The sweet-tangy balance and gentle crunch make it a true kitchen staple. Try it on grilled sausages, in deviled eggs, or stirred into mayo for a quick dip.

Apple and Cranberry Relish

So you're looking for a tangy, sweet condiment that's perfect for your holiday table or a cheese board? This apple and cranberry relish is your answer—it's super easy to water bath can, so you can enjoy it all year round.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Relish

• 4 cups fresh cranberries (rinsed and picked over)
• 2 large Granny Smith apples (peeled, cored, and diced into 1/2-inch cubes)
• 1 cup apple cider vinegar
• 1 cup water
• 2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large, heavy-bottomed pot, combine cranberries, diced apples, apple cider vinegar, water, sugar, cinnamon, cloves, and nutmeg. Stir well to dissolve the sugar.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Then reduce heat to low and simmer for 10–12 minutes, until the cranberries have burst and the relish has thickened slightly. Tip: Stir occasionally to prevent scorching on the bottom.
3. While the relish simmers, prepare your water bath canner and sterilize 4 half-pint jars and lids according to manufacturer instructions.
4. Ladle the hot relish into the hot jars, leaving 1/2 inch headspace. Use a bubble remover or non-metallic spatula to remove air bubbles. Tip: Run the spatula around the inside of the jar to release trapped air.
5. Wipe the jar rims with a clean, damp cloth, then center the lids and screw on bands fingertip-tight.
6. Process the jars in a boiling water bath for 10 minutes (adjust time for your altitude if needed). Carefully remove jars with a jar lifter and let them cool undisturbed for 12–24 hours. Check seals—lids should not flex when pressed.

Use this relish as a vibrant topping for roasted pork or turkey, or spoon it over creamy brie for an appetizer. Its sweet-tart flavor and chunky texture make it a versatile staple—you'll find yourself reaching for it all winter long.

Pineapple Sweet Tropical Relish

Mmm, this Pineapple Sweet Tropical Relish is a game-changer for your summer meals. It's a chunky, sweet-tangy condiment made with ripe pineapple and red bell pepper, canned right on your stovetop for that homemade goodness.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Relish

• 4 cups finely diced ripe golden pineapple (about 1 large pineapple)
• 1 cup finely diced crisp red bell pepper (about 1 large pepper)
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar (5% acidity)
• 1 tablespoon yellow mustard seeds
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon sea salt

Instructions

1. In a large stainless steel pot, combine the pineapple, red bell pepper, sugar, apple cider vinegar, mustard seeds, ginger, and salt. Stir well to dissolve the sugar.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Tip: Use a wide pot so the liquid reduces faster, concentrating the flavor.
3. Reduce heat to medium-low and simmer for 20–25 minutes, stirring frequently to prevent sticking. The relish is ready when it thickens and the pineapple becomes translucent. Tip: To check thickness, drag a spoon through the relish—it should leave a clear path that doesn't fill in immediately.
4. While the relish cooks, sterilize four half-pint jars and their lids in boiling water. Keep them hot until needed.
5. Ladle the hot relish into the hot jars, leaving 1/4-inch headspace. Remove air bubbles with a bubble remover or a clean chopstick. Tip: Wipe the jar rims with a damp paper towel to ensure a good seal.
6. Place the lids and bands on the jars, tightening just fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Turn off heat, let jars sit for 5 minutes, then remove and cool undisturbed for 12 hours.

Keep this relish in your pantry for months—it's perfect on grilled chicken, pork chops, or even a turkey burger. The sweet pineapple melts into a chunky jam, with a pop of heat from the ginger and mustard seeds, balancing every bite.

Mango and Lime Sweet Relish

Bursting with tropical sunshine, this Mango and Lime Sweet Relish is the perfect way to preserve summer's sweetness. You'll love how the bright lime zest and juicy mango come together in a tangy-sweet spread that's amazing on everything from burgers to grilled fish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Relish

• 4 cups ripe but firm mangoes, peeled and finely diced (about 3 large mangoes)
• 2 cups granulated sugar
• 2 tablespoons fresh lime zest (from about 4 limes)
• 1/2 cup fresh lime juice
• 1 cup white vinegar
• 1 large red bell pepper, seeded and finely diced
• 1 small yellow onion, finely diced
• 1 tablespoon fresh ginger, peeled and grated
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon red pepper flakes (optional for heat)

Instructions

1. Place the diced mangoes, sugar, lime zest, lime juice, vinegar, bell pepper, onion, ginger, salt, and red pepper flakes in a large, heavy-bottomed pot. Stir to combine.
2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
3. Reduce heat to medium-low and simmer, stirring occasionally, for about 25–30 minutes, until the relish thickens and most of the liquid has evaporated. Tip: To test for doneness, drag a spoon across the bottom of the pot—if it leaves a clear trail, it's ready.
4. While the relish cooks, prepare your water bath canner and sterilize four half-pint jars and lids according to manufacturer instructions.
5. When the relish is thick, carefully ladle it into the hot jars, leaving 1/4-inch headspace. Tip: Use a canning funnel and a bubble remover to release air pockets.
6. Wipe the jar rims with a clean, damp cloth, then apply the lids and screw on bands just fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). After processing, turn off heat and let jars sit in the canner for 5 minutes before removing.
8. Cool jars on a towel-lined counter for 12–24 hours. Check for seals—the lids should be concave and not flex when pressed.

Not just a condiment, this relish is a flavor bomb—tropical sweet with a zingy lime finish. Spoon it over cream cheese and serve with crackers for an instant appetizer, or stir a spoonful into plain yogurt for a quick dip. The mango pieces stay tender, and the ginger adds a warm kick, making every bite bright and comforting.

Peach and Basil Sweet Relish

Midsummer peaches are at their peak, and this sweet relish with fresh basil is the perfect way to capture that sunshine in a jar. It’s quick to make and tastes like summer in every spoonful.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 4 cups ripe, fragrant peaches, peeled and chopped (about 6 medium)
• 1 cup packed vibrant fresh basil leaves, finely chopped
• 1/4 cup crisp red onion, finely chopped
• 1/2 cup fine granulated sugar
• 1/4 cup raw apple cider vinegar
• 1/2 teaspoon flake sea salt
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. Sterilize 4 half-pint jars and lids in boiling water; keep warm.
2. In a large non-reactive pot, combine peaches, basil, red onion, sugar, vinegar, salt, and red pepper flakes.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
4. Reduce heat to a steady simmer and cook for 20–25 minutes, stirring frequently, until the relish thickens and reduces slightly.
5. Tip: Use a wooden spoon to scrape the bottom to prevent sticking. The relish is ready when a spoonful chilled on a plate doesn’t run.
6. Tip: Taste and adjust seasoning—add a pinch more salt or sugar if needed.
7. Ladle hot relish into the warm jars, leaving 1/4-inch headspace. Wipe rims, place lids, and screw on bands fingertip-tight.
8. Process jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool undisturbed for 12 hours. Check seals.

Zingy with peach sweetness and a hint of basil, this relish is amazing on burgers or grilled cheese. Spoon it over cream cheese for an instant appetizer, or serve alongside roasted pork. The herbal kick makes every bite pop.

Rhubarb and Strawberry Relish

Vibrant and tangy, this rhubarb and strawberry relish is my go-to for capturing early summer in a jar. It's sweet-tart, a little spicy, and perfect for slathering on grilled meats or sharp cheddar. Plus, it's water bath canned so you can enjoy it all year long.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Relish

• 2 cups fresh rhubarb stalks, trimmed and diced (1/2-inch pieces)
• 2 cups ripe strawberries, hulled and quartered
• 1 1/2 cups granulated sugar
• 1/2 cup apple cider vinegar (5% acidity)
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon ground cloves
• Pinch of finely ground sea salt

For Canning

• 4 half-pint canning jars with lids and bands
• Water bath canner or large pot with rack

Instructions

1. Sterilize the jars, lids, and bands by boiling them in water for 10 minutes. Keep them hot until ready to use.
2. In a large stainless steel pot, combine the rhubarb, strawberries, sugar, vinegar, cinnamon, ginger, cloves, and salt. Stir well.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Reduce heat to medium-low and simmer, stirring often, until the rhubarb is tender and the mixture has thickened slightly, about 20 minutes. Tip: If you like a chunkier relish, cook it less time; for a softer texture, cook a few minutes longer.
4. Remove the pot from heat. Using a slotted spoon or wide-mouth funnel, ladle the hot relish into the prepared jars, leaving 1/4-inch headspace. Tap jars gently to release air bubbles.
5. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on and screw on the bands until fingertip-tight.
6. Process the jars in a boiling water bath for 10 minutes (adjust for altitude: add 5 minutes if you're above 1,000 feet). Make sure the water covers the jars by at least 1 inch.
7. Carefully remove the jars from the canner and let them cool undisturbed on a towel for 12 hours. Check that the lids have sealed by pressing the center; it should not flex.

With its sweet-tart punch and subtle warmth from the ginger and cloves, this relish adds a bright pop to everything from roasted chicken to a simple cracker with goat cheese. The rhubarb keeps its structure while the strawberries melt into a jammy base—absolutely delicious.

Fig and Balsamic Sweet Relish

Let me share my go-to recipe for fig and balsamic sweet relish. It's rich, tangy, and perfect for spooning over cheese or roasted meats. You'll love how easy it is to can this stovetop gem!

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Relish

• 1 lb dried figs, stemmed and chopped
• 1 large sweet onion, finely diced
• 2 cloves garlic, minced
• 1 cup rich balsamic vinegar
• 1/2 cup dark brown sugar, packed
• 1 sprig fresh rosemary
• 1/2 tsp finely ground sea salt
• 1/4 tsp cracked black pepper

Instructions

1. In a large bowl, cover the chopped dried figs with warm water and let soak for 15 minutes to soften. Drain well.
2. In a heavy-bottomed pot, combine the soaked figs, diced onion, minced garlic, balsamic vinegar, brown sugar, rosemary sprig, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 35–40 minutes, stirring occasionally, until thickened and syrupy. Tip: Stir frequently, especially near the end, to prevent sticking.
4. Remove and discard the rosemary sprig. For canning, ladle the hot relish into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes. Otherwise, transfer to a bowl and let cool. Tip: For best flavor, let the relish rest overnight in the fridge before serving.
5. Store in the refrigerator for up to 3 weeks, or in a cool, dark place if canned. Tip: Adjust sweetness or tanginess by adding more brown sugar or balsamic vinegar to taste before cooking.

How's that for a versatile condiment? The relish is thick and jammy, with a deep sweet-tangy flavor from the balsamic and figs. Try it on a charcuterie board or alongside grilled pork chops.

Cherry and Port Wine Relish

Canned cherry and port wine relish is a game-changer for your cheese board. This sweet and complex condiment comes together quickly and tastes like you spent hours simmering it.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 4 cups pitted dark sweet cherries (fresh or frozen)
• 1/2 cup ruby port wine
• 3/4 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 cinnamon stick
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Sterilize four 8-ounce canning jars and their lids by boiling them for 10 minutes. Keep them hot until ready to fill.
2. In a heavy-bottomed, non-reactive pot (like stainless steel), combine the cherries, port wine, sugar, lemon juice, cinnamon stick, black pepper, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally to prevent sticking, for about 15-20 minutes until the liquid is syrupy and the cherries are tender but still hold some shape.
4. Remove the cinnamon stick and discard. Ladle the hot relish into the sterilized jars, leaving 1/4-inch headspace at the top.
5. Wipe the jar rims with a clean, damp cloth, then center the lids and screw on the bands until fingertip-tight.
6. Place the jars in a boiling-water canner, ensuring they are covered by at least 1 inch of water. Bring to a full rolling boil and process for 10 minutes. (Adjust processing time if you are at an altitude above 1,000 feet.)
7. Carefully remove the jars and let them cool undisturbed on a towel-lined counter for 12-24 hours. Check that the lids are sealed by pressing the center—if it doesn't pop, it's sealed. Refrigerate any unsealed jars and use within a month.

Pour this relish over a block of cream cheese for an instant appetizer, or serve it alongside roasted pork or grilled sausages. The deep fruity sweetness with a hint of port and spice will wow your guests. It's also fantastic as a topping for vanilla ice cream.

Spiced Sweet Potato Relish

Kick off your canning season with this cozy Spiced Sweet Potato Relish! It's sweet, tangy, and full of warm cinnamon and nutmeg, perfect for jazzing up grilled meats or spreading on toast.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 2 lbs (about 4 medium) firm sweet potatoes, peeled and cut into 1/2-inch dice
• 1 cup packed light brown sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup water

Instructions

1. Place the diced sweet potatoes in a large, heavy-bottomed pot (like a Dutch oven).
2. Add the brown sugar, apple cider vinegar, cinnamon, nutmeg, ginger, salt, and water. Stir gently to combine.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and let it simmer, uncovered, for 20-25 minutes. Stir every 5 minutes to keep it from scorching, and adjust heat if it starts to bubble too vigorously.
5. Check the sweet potatoes: they should be tender but still hold their shape. If they start to break down, remove from heat sooner. The liquid should be syrupy, not watery.
6. Remove from heat and let cool slightly before serving or transferring to sterilized jars for canning.
7. If canning, ladle the hot relish into sterilized jars, leaving 1/2-inch headspace, and process in a boiling water bath for 10 minutes.

Ladle this spiced relish onto a cheese plate for a sweet-savory kick, or spoon it over roasted pork or chicken. The tender chunks of sweet potato soak up the spiced syrup, delivering a comforting burst of autumn in every bite.

Beet and Orange Sweet Relish

Got a bunch of fresh beets from the farmers' market? This Beet and Orange Sweet Relish turns that earthy root into a bright, tangy-sweet condiment that's perfect for water bath canning. The orange zest adds a citrusy pop that balances the deep beet flavor—great for sandwiches, cheese boards, or grilled meats.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• 2 pounds fresh beets, scrubbed and trimmed
• 1 large navel orange, zest and juice
• 1 cup granulated white sugar
• 1/2 cup apple cider vinegar (preferably raw, unfiltered)
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup water

Instructions

1. Sterilize 4 half-pint canning jars and lids by boiling them for 10 minutes; keep hot until ready to use.
2. Place the whole beets in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until fork-tender, about 20–25 minutes (tip: test with a paring knife—it should slide in easily). Drain and let cool slightly, then slip off the skins and grate the beets on the large holes of a box grater. You should have about 4 cups.
3. In a large stainless steel or enamel pot, combine the grated beets, orange zest, orange juice (about 1/4 cup), sugar, apple cider vinegar, salt, cinnamon, cloves, and water. Stir well.
4. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until the relish thickens and the flavors meld, about 15–20 minutes (tip: the relish will thicken more as it cools, so don't overcook).
5. Ladle the hot relish into the prepared jars, leaving 1/4-inch headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
6. Process the jars in a boiling water bath for 10 minutes (start timing after the water returns to a full boil). Remove jars and let them cool undisturbed for 12–24 hours. Check seals by pressing the center of each lid—if it doesn't flex, it's sealed.

Just imagine slathering this relish on a turkey sandwich or spooning it over creamy goat cheese. The balance of earthy beet and zesty orange keeps things interesting, and the spice blend gives it a warm, cozy finish. Perfect for gifting or brightening up winter meals.

Jicama and Mango Crunch Relish

For a relish that pops with crunch and sweet-tangy flavor, this Jicama and Mango Crunch Relish is a stovetop canning winner. It’s perfect for topping tacos or grilled meats.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups firm jicama, peeled and julienned
• 2 cups ripe but firm mango, diced
• 1 medium sweet onion, thinly sliced
• 1 medium red bell pepper, finely chopped
• 1 cup apple cider vinegar (5% acidity)
• 3/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon whole mustard seeds
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Sterilize 4 pint jars and lids by simmering them in hot water; keep jars hot until ready to fill.
2. In a large bowl, combine jicama, mango, onion, and bell pepper; set aside.
3. In a large stainless steel pot, combine vinegar, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Add the vegetable-mango mixture to the pot and stir well. Return to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. The jicama should remain slightly crunchy.
5. Ladle the hot relish into the hot jars, leaving 1/2-inch headspace. Use a nonmetallic spatula to remove air bubbles.
6. Wipe jar rims clean, center lids, and screw bands on until fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
7. Turn off heat, remove jars, and let cool undisturbed for 12 hours. Check seals by pressing centers of lids – they should not flex.

This relish delivers a bright, crunchy texture with a sweet-tangy kick. Try it on grilled fish or as a topping for bruschetta. This one will become a pantry staple.

Green Tomato Sweet Relish

Craving a way to use up those end-of-season green tomatoes? This sweet relish is the answer—tangy and sweet with a little crunch from onion and bell pepper. It's perfect for hot dogs, burgers, or as a tangy dip.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

Produce

• 4 cups firmly packed chopped firm green tomatoes (about 1.5 lbs)
• 1 cup finely chopped sweet yellow onion
• 1/2 cup finely chopped crisp green bell pepper
• 1/4 cup finely chopped bright red bell pepper
• 1 small fresh jalapeño, seeded and minced

Spices and Sweetener

• 1 ½ cups organic cane sugar
• 1 tbsp fine pickling salt
• 1 tsp whole yellow mustard seed
• ½ tsp celery seed
• ¼ tsp ground turmeric

Liquid

• 1 cup raw apple cider vinegar (5% acidity)

Instructions

1. In a large bowl, combine chopped green tomatoes, onion, bell peppers, and jalapeño. Sprinkle with pickling salt and toss well. Let stand for 30 minutes to draw out moisture — this keeps your relish from being watery.
2. Rinse the vegetables thoroughly in a colander under cold water, then squeeze out as much liquid as possible with your hands. A drier mix means a thicker relish.
3. In a large pot, combine the drained vegetables, sugar, vinegar, mustard seed, celery seed, and turmeric. Bring to a boil over high heat, stirring often to dissolve the sugar.
4. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. The relish will thicken slightly and turn glossy. Pro tip: don't overcook — you want a bit of crunch left.
5. Meanwhile, prepare a water bath canner: fill it with water, bring to a boil, and sterilize your jars and lids. Keep the jars hot until ready to use.
6. Ladle the hot relish into hot jars, leaving ½-inch headspace. Use a chopstick to remove air bubbles. Wipe the jar rims clean, center the lids, and screw on bands until fingertip-tight.
7. Process the jars in the boiling water bath for 10 minutes (adjust for altitude if needed — add 5 minutes for every 1,000 ft above sea level).
8. Carefully remove the jars and let them cool undisturbed on a towel for 12–24 hours. Check the seals by pressing the center of each lid; it should not pop. Store sealed jars in a cool, dark place for up to a year.

Homemade green tomato relish has a bright, tangy-sweet flavor with just a hint of spice. Spoon it over hot dogs, burgers, or even mix into tuna salad for a zesty kick. Store in the pantry for up to a year—if it lasts that long!

Watermelon Rind Sweet Relish

Ready to transform that leftover watermelon rind into something incredible? This sweet relish is a tangy, sweet condiment that’s super easy to make and tastes like summer in a jar.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 4 cups finely chopped watermelon rind (from 1 medium watermelon, green skin and pink flesh removed)
• 1 tablespoon pickling salt
• 2 cups granulated sugar
• 1 cup apple cider vinegar (5% acidity)
• 1/2 cup water
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1/2 teaspoon ground allspice

Instructions

1. Remove the green skin and pink flesh from the watermelon rind, leaving only the light green part. Chop into 1/4-inch dice.
2. In a large bowl, combine the chopped rind with pickling salt and enough water to cover. Let stand for 2 hours. (Tip: This draws out bitterness.)
3. Drain and rinse the rind thoroughly. In a large pot, combine sugar, vinegar, water, cinnamon, cloves, and allspice. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Add the drained rind, reduce heat to low, and simmer uncovered for 45 minutes, stirring occasionally, until the rind is translucent and the syrup thickens. (Tip: Test by spooning a small amount onto a cold plate—it should set up like jam and not run.)
5. While the relish cooks, sterilize 4 half-pint jars and lids in boiling water for 10 minutes. Keep them hot.
6. Ladle the hot relish into the hot jars, leaving 1/4-inch headspace. Run a non-metallic spatula around the inside to release air bubbles. Wipe jar rims clean, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes. (Tip: Adjust processing time for altitude—add 5 minutes if above 1,000 feet.)
8. Remove jars and let cool completely on a towel-lined counter. Check seals—the lids should not flex when pressed. Store in a cool, dark place for up to 1 year.

Once you open a jar, the sweet-tart flavor and slight crunch will win you over. Dollop it onto grilled sausages, stir into potato salad, or spoon over cream cheese for an instant appetizer.

Mixed Berry Sweet Relish

Nothing beats the taste of summer berries captured in a jar. This sweet relish is perfect for topping yogurt, ice cream, or even grilled cheese sandwiches. It’s a simple way to preserve the season’s bounty.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Relish

• 2 cups fresh blueberries, rinsed and sorted
• 1 cup fresh raspberries, gently rinsed
• 1 cup fresh strawberries, hulled and quartered
• 2 cups granulated sugar
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

For Canning

• 4 half-pint canning jars with lids and bands
• Water bath canner or large pot with rack

Instructions

1. Wash the canning jars, lids, and bands in hot soapy water, then rinse well. Place jars in a water bath canner or large pot filled with water, bring to a simmer (180°F) and keep warm. Set lids and bands aside.
2. In a large, non-reactive pot (stainless steel or enamel), combine the blueberries, raspberries, strawberries, sugar, lemon juice, and salt. Stir gently to coat the berries.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent scorching. Use a potato masher to lightly crush about half the berries for a chunky texture.
4. Once boiling, reduce heat to medium and cook at a steady simmer for 15-20 minutes, stirring often. The relish should thicken slightly and the berries will soften. Tip: To check thickness, place a spoonful on a chilled plate; if it wrinkles when pushed, it's ready.
5. Remove from heat and stir in the vanilla extract. Skim off any foam that forms on top with a metal spoon.
6. Ladle the hot relish into the warm jars, leaving 1/4-inch headspace. Use a non-metallic spatula to remove air bubbles by sliding it around the inside of the jar. Wipe the jar rims clean with a damp paper towel.
7. Center a lid on each jar and screw the band on until fingertip-tight. Do not overtighten.
8. Place the jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a full rolling boil and process for 10 minutes (adjust for altitude if needed). Turn off heat, let jars rest in water for 5 minutes, then remove to a towel-lined counter.
9. Let jars cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not pop. Any unsealed jars should be refrigerated and used within 2 weeks.

Vibrant red and purple hues make this relish as beautiful as it is delicious. Try it on pancakes, stirred into sparkling water for a refreshing drink, or spooned over a block of cream cheese for an instant appetizer. You’ll love the burst of tangy fruit in every bite.

Pear and Cardamom Sweet Relish

Let's whip up a batch of this aromatic pear and cardamom sweet relish—it's like autumn in a jar, perfect for gifting or jazzing up a cheese board.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Relish

• 2 lbs ripe but firm Bosc pears (about 4 medium)
• 1 ½ cups organic granulated sugar
• ½ cup raw apple cider vinegar (unfiltered)
• ¼ cup freshly squeezed lemon juice (from 2 lemons)
• 1 tablespoon finely grated fresh ginger root (from a 2-inch piece)
• 8 whole green cardamom pods, lightly crushed
• ½ teaspoon finely ground sea salt

For Canning

• 4 half-pint canning jars with lids and bands, sterilized
• Water bath canner or a large deep pot with a rack

Instructions

1. Prepare your canning station: place the sterilized jars in a warm oven (200°F) to keep hot, and simmer the lids in a small saucepan of hot water (not boiling) to soften the sealing compound.
2. Peel, core, and dice the pears into ½-inch cubes. You should have about 4 cups. Place them in a large, heavy-bottomed pot or Dutch oven.
3. Add the sugar, apple cider vinegar, lemon juice, grated ginger, crushed cardamom pods, and sea salt to the pot. Stir to combine.
4. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once boiling, reduce the heat to medium-low and maintain a gentle simmer.
5. Cook the relish, stirring occasionally, until it thickens and the pears are translucent, about 40–45 minutes. To test for doneness, drag a wooden spoon across the bottom of the pot—the relish should leave a clear trail that doesn't immediately fill in. (Tip: Use a wide pot for faster evaporation; avoid overcooking as it will thicken more upon cooling.)
6. Remove the pot from the heat. Fish out the cardamom pods with a slotted spoon and discard them. (Tip: If you prefer a smoother texture, you can pulse the relish a few times with an immersion blender, but I like it chunky.)
7. Ladle the hot relish into the warm jars, leaving ¼-inch headspace. Wipe the rims clean with a damp paper towel, center the lids, and screw on the bands until fingertip-tight.
8. Process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if needed). Ensure the jars are covered by at least 1 inch of water. Start timing once the water returns to a full boil.
9. After processing, carefully remove the jars and place them on a towel-lined counter. Let them cool completely, undisturbed, for 12–24 hours. Check the seals by pressing the center of each lid; it should not pop back. (Tip: If a jar fails to seal, store it in the fridge and use within 3 weeks.)

O Once cooled, the relish will be jammy with warm cardamom notes and a gentle tang. Dollop it over roasted pork, swirl into yogurt, or serve alongside sharp cheddar—you'll find endless uses for this little jar of autumn.

Conclusion

Love these small-batch sweet relish recipes? They’re perfect for using up garden bounty without a huge commitment. Try a few, then leave a comment with your favorite! And don’t forget to share this collection on Pinterest to inspire fellow home canners.