Homemade Sweet Pickle Relish Recipe That Beats Any Store-Bought Jar

Let’s be real, store-bought relish is a culinary disappointment. You open the jar hoping for magic and get a soggy, sugar-packed mess that’s more artificial than appetizing. That’s exactly why this homemade sweet pickle relish recipe became a must in my kitchen.

It started one summer afternoon. A backyard BBQ, the grill sizzling, and a pile of hot dogs waiting for something better. I ditched the store jar, made my own batch, and suddenly everyone was asking, “What is this relish?” Crisp cucumbers, sweet onions, and a tangy brine that brought every bite to life.

This homemade sweet pickle relish recipe isn’t just for hot dogs. Spoon it over burgers, stir it into tuna salad, or sneak a bite straight from the jar. It’s fast, fresh, and full of flavor you control, not some factory formula.

Amelia Amelia

Homemade Sweet Pickle Relish

This homemade sweet pickle relish is crunchy, tangy, and perfectly sweet—ideal for hot dogs, burgers, tuna salad, or spoonfuls straight from the jar. Say goodbye to store-bought mush forever.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 16 tablespoons

Course: Condiment

Cuisine: American

Calories: 25

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups finely diced cucumbers (English or pickling cucumbers)
• 1 cup diced sweet onion (Vidalia if available)
• 1 red bell pepper, finely diced
• 1.5 cups white vinegar (or apple cider vinegar)
• 0.75 cup granulated sugar (adjust to taste)
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 0.5 tsp turmeric
• 1 tsp salt (kosher or sea salt)

Equipment

• saucepan
• cutting board
• knife
• mixing spoon
• jars or containers
• food processor (optional)

Method

 

1. Dice the cucumbers, onion, and bell pepper into small, uniform pieces for that classic relish texture. A food processor can help—just pulse to avoid mush.
2. In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil, then reduce to a simmer for 3 minutes to infuse flavors.
3. Add the diced cucumbers, onion, and bell pepper to the pan. Stir well and simmer for 5–7 minutes until slightly softened but still crisp.
4. Remove from heat and let cool to room temperature. Transfer to clean jars or airtight containers. Refrigerate for a few hours before serving for best flavor.

Notes

Double the batch and freeze half for later. For a low-sugar version, use erythritol or monk fruit. Add red pepper flakes for heat or swap bell peppers with grated carrots for a twist. Let it chill in the fridge to deepen the flavors.

Ingredients

Grab these pantry staples and one quirky ingredient that’s totally worth it:

• 4 cups finely diced cucumbers (English or pickling cucumbers work best)
• 1 cup diced sweet onion (Vidalia if you’re fancy)
• 1 red bell pepper, finely diced (for color and a hint of sweetness)
• 1½ cups white vinegar (apple cider vinegar works in a pinch)
• ¾ cup granulated sugar (adjust to taste—IMO, less is more)
• 1 tbsp mustard seeds (the secret weapon for depth)
• 1 tsp celery seeds (trust me, it’s not optional)
• ½ tsp turmeric (for that golden glow)
• 1 tsp salt (kosher or sea salt, not the dusty table stuff)

Step-by-Step Instructions

1. Chop everything uniformly. Dice the cucumbers, onion, and bell pepper into tiny, relish-worthy pieces.
   

   Pro tip: A food processor on pulse mode saves time, but don’t turn it into mush.

   
   
2. Simmer the brine. In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil, then reduce heat and let it simmer for 3 minutes. Your kitchen will smell like a deli—embrace it.
3. Add the veggies. Toss in the diced cucumbers, onion, and bell pepper.
   

   Stir well and simmer for 5–7 minutes until slightly softened but still crunchy. Overcooking = sad, limp relish.

   
   
4. Cool and jar. Remove from heat and let it cool to room temperature. Transfer to clean jars or airtight containers.
   

   FYI, the flavors get better after a few hours in the fridge.

   
   

Storage Instructions

This homemade sweet pickle relish stays fresh in the fridge for up to 3 weeks—if it lasts that long. For longer storage, freeze it in small portions for up to 3 months. Thaw overnight in the fridge before using.

Batch prep hack: Double the recipe and freeze half. Future you will high-five present you.

Why You’ll Love This Homemade Sweet Pickle Relish Recipe

• No weird preservatives. Unlike store-bought versions, you can pronounce every ingredient.
• Versatile AF. Burgers, hot dogs, potato salad, even grilled cheese—this relish elevates everything.
• Kid-approved. The sweetness makes it a hit with picky eaters (and picky adults).

Common Mistakes to Avoid

• Using watery cucumbers. Seed them first, or you’ll end up with a soggy mess.
• Overcooking the veggies. They should still have a bite, not resemble baby food.
• Skimping on the mustard seeds. They’re the flavor backbone—don’t ghost them.

Alternatives and Variations

For a low-sugar version, swap in erythritol or monk fruit sweetener. Vegan?

Already is. Spice lovers can add a pinch of red pepper flakes. If you’re out of bell peppers, grated carrots add a similar crunch and sweetness.

FAQs

Final Thoughts

Once you try this homemade sweet pickle relish recipe, there’s no going back to the neon-green jarred stuff. It’s easy, customizable, and tastes like summer in a spoon. Tag me when you make it—I want to see your relish glow-up!