How well does sweet pickle relish survive freezing?

Good question, I have no idea. Surely you can google it.
I buy my condiments at a local grocery outlet.

They have excellent prices on pickles, relish, olives, mustards, salad dressing etc. I’d probably just opt for buying the small packaging and not worry about storing 5 years worth of pickle relish. You don’t want to be one of “those” hoarding old folks now do you? My elderly next door neighbor is moving and gave me wine, pickles, spaghetti sauce etc. a few weeks ago and upon examining the items everything is dated around 2008!

The bread and butter pickles are nearly transparent and the wine was nasty and fermented. haha

I pitched everything. Gross!

Freezing it will kill it. One taste will put you off sweet relish for the rest of your life.

Also, if you put a full jar in the freezer you run the risk of the jar breaking as the contents inside expand during the freezing process.

@Coloma . . . I made my own sweet relish and mustard relish last year exclusively from what we grew in the garden. I can never go back to store bought again.

@Coloma Ha! As much “stuff” as I am constantly carting off to donate to Goodwill, there’s little danger of me becoming a hoarder or anything but money. It’s my cheapskate genes in operation here, not any inclination toward hoarding.

@Blondesjon Thanks. We’ve been making our own pickles already. They’re great. Making relish is the next logical step.

I just put mine in several medium size ziplock bags in the freezer and take them out as we use them..

I thaw them out in the refrigerator and have never had any problem with mushy.

The best part of canning your own is that you don’t need to free up any refrigerator space until you’ve opened the jar.

@Blondesjon Sounds delish!
I have made pickles before, and have a bunch of my peppers in the freezer for soups and sauces this winter, but my cucumbers didn’t do that great this year. I had lemon cukes and the regular big green ones. I had a few nice ones but they didn’t produce as well as they have in the past for whatever reasons.

@YARNLADY Thanks. I kind of thought that would be the case. But the Costoco cheap stuff is pretty cloyingly sweet. I think @Blondesjon is right we can make our own with fresh ingredients and end up with a much better relish we will relish. @Blondesjon Got a good recipe?

I use the recipe from a Ball Jar canning book my mother-in-law gave me a couple of years ago. The book is dated 1983 but a quick Google search will give you what seems to be a timeless base recipe.