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Homemade Sweet Pickle Relish Recipe
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
Cook Time 10 minutes
Total Time 20 minutes
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.