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.
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 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
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
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
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
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 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
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
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
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 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
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 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 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
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 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 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
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
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 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 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:)
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
This is by far the best sweet pickle relish recipe on RU-vid! 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 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. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rL2mah7Hn-w.html Thanks again. The BEC
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
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 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
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
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, 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
@@thebigeasychef oh my gosh!!! Totally! So here's how it went: I got out the food processor from the box under the table and it was full of baby roaches so I rinsed it out and everything. I was only making hot dogs for me and my husband so I used 2 pickles, threw them in while trying to keep the baby roaches out. Blended. Scooped it out into a little bowl to be all fancy and then added it to our hot dogs. Unsurprisingly, it just kinda tasted like mashed pickles. Along with the mustard, and ketchup it tasted fine. Oh and I grilled the hot dogs on the stove in a pan and that worked out surprisingly well. I even made cuts in them to make them look fancy :) all in all id say it was about a 4/10 supper 👌
@@adararelgnel2695 Hi Adara, thanks for the update, it sort of sounds like you had one of those days, you know when things just don't work out to good. I think you would enjoy the flavor if you tried canning them, this gives the relish a chance for the flavors to blend together. Also you could try making the relish a few days in advance and keep in the fridge. That was a nice touch on the hot dog. Keep me posted on the future attempts, also keep those little critters out of the food processor, and the relish. Thanks again, be safe out there. The BEC
Hello I love you video and started making some (it in the refrigerator now for the 24 hours wait) but my question to you is can I use some of ball’s real fruit pectin? So it won’t be so runny?
Hi Sheree, Thank you for your question, I am not sure, I do think the pectin would thicken the relish, I am not sure how much you would use. If you want relish that isn't as runny, I am sure it is worth the try, maybe just a smaller batch, and then go from there. Let me know how it turns out, I would really like to know. Thanks for your question, and for watching. Be safe out there. The BEC
@@sexy1play3 Hi Sheree, I will be looking forward to hearing the results, no problem, I always try to responds to comments, however sometimes they leave me without words, thanks for you comment 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
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
