Canning – Hot Pepper, Corn and Cucumber Pickle Relish Recipes

During the summer and fall months, I like to spend time in the kitchen canning foods that we have harvested from our backyard garden. Canning is easy to do and you can preserve for your foods for up to 1 year by canning them.

One of our favorite things to make with our excess garden vegetables is homemade relishes. To make the following recipes, I suggest using a food processor to finely chop up your vegetables to get them to the consistency that is needed for the recipes.

Here are 3 of our favorite recipes that we enjoy making.

Hot Pepper Relish


  • 1 quart hot pepper sauce
  • 1 large onion
  • 1 tablespoon table salt
  • 2 cups granulated sugar
  • 1 pint white vinegar


Mix together the first 3 ingredients in a small bowl. Cover the bowl and let stand for 4 hours. Stir in the granulated sugar and white vinegar. Cook in a medium-sized pan, stirring frequently for 45 minutes. Pour mixture into hot jars and seal in a water bath canner. Makes 1 1/2 pints. This recipe can be easily doubled.

Corn Relish


  • 2 dozen ears of corn
  • 3 large red peppers, finely chopped
  • 3 large green peppers, finely chopped
  • 3 stalks celery, finely chopped
  • 3 cups of granulated sugar
  • 5 tablespoons mustard
  • 2 tablespoons salt
  • 4 cups white vinegar


Blanch corn cobs for 3 minutes in boiling water. Remove from pan and rinse under tap water. Cut corn from cobs and place in a stock pot. Stir in the finely chopped peppers and celery. Stir in the granulated sugar, mustard, salt and vinegar. Bring mixture to a full boil and boil for 20 minutes. Remove from heat and ladle into hot jars. Seal jars in the water bath canner according to your canner’s instructions.

Cucumber Pickle Relish


  • 12 cucumber pickles
  • 6 green peppers
  • 6 red peppers
  • 5 large onions
  • 3 tablespoons salt
  • 2 tablespoons celery seeds
  • 5 1/4 cups granulated sugar
  • 4 1/2 cups white vinegar


In a food processor, grind up your cumber pickles, green and red peppers, and your onions. Sprinkle on the salt. Cover your container and let stand overnight. Drain the juice well. In a large pot, bring the celery seeds, granulated sugar and vinegar to a boil. Stir in the vegetables and boil for 20 to 25 minutes. Ladle mixture into hot sterilized jars and process in your water bath canner according to manufacturer’s instructions.

The Author:

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking, baking and canning food for her family and friends. You can visit Shelly online at or her recipe blog at for additional free canning recipes.

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