Sweet and tangy chopped pickle condiment
Pickle Relish
Prep Time
20 min
Cook Time
10 min
Total Time
1 hr 30 min
Servings
24
3 cups
Difficulty
Easy
Cost
Budget
$
Pickle Relish
Sweet and tangy chopped pickle condiment
★4.7(16)
A bright, crunchy relish made from finely chopped cucumbers, onions, and peppers in a sweet-tangy brine. This homemade version is fresher and more flavorful than store-bought relish.
20m
Prep Time
10m
Cook Time
90m
Total Time
24
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade pickle relish captures the taste of summer with fresh cucumbers and a balanced sweet-tangy brine. It is the essential condiment for hot dogs, burgers, and potato salad.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Pickle Relish is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 cups finely diced cucumbers
- 1/2 cup finely diced onion
- 1 cup white vinegar
- 1/2 cup sugar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
Instructions
- 1
Toss diced cucumbers and onion with 1 tbsp salt. Let sit 1 hour, then drain and squeeze dry.
- 2
Combine vinegar, sugar, mustard seeds, celery seeds, and 1/4 tsp turmeric in a saucepan.
- 3
Bring to a boil, stirring until sugar dissolves.
- 4
Add drained vegetables and simmer for 10 minutes until slightly softened but still crunchy.
- 5
Cool completely and transfer to clean jars. Refrigerate until cold before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CucumbersZucchini
Works well when cucumbers are out of season
SugarHoney
Different sweetness profile but a nice variation
Tips & Storage
Pro Tips
Dice the cucumbers very finely and uniformly for the best texture.
Add a diced red bell pepper for color and a finely diced jalapeno for heat.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 24 servings
Calories20
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein0g
Carbohydrates0g
Fat5g
Fiber60mg
Sugar0g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Sweet or dill relish?
- This is a sweet relish. For dill, reduce sugar and add fresh dill and garlic.
- Can I can this for long-term storage?
- Yes—process in a water bath canner for 10 minutes for shelf-stable storage.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →