Make your own version of this classic, tangy condiment that elevates burgers, sandwiches, and more.
When I was with friends the other day, I made some delightfully meat-like lentil burgers. Although they were tasty with cheese and hummus, I couldn’t help but feel like something was missing. Then I realized: I had forgotten pickle relish! What die-hard pickle fan doesn’t love one of the most classic ways to spruce up a sandwich or burger?
With a satisfying crunch and taste bud-tingling tanginess, pickle relish is as fun to eat as it is to make. While prep requires one hour to remove excess moisture from the veggies, the cooking process itself only takes 10 minutes. This is one of the best benefits of pickle relish: It lasts longer than most foods, so you can keep it handy for all kinds of different meals.
Plus, this pickle relish contains more than just crunchy cucumbers. It also includes pungent onion and sweet bell peppers to create a colorful concoction that’s slightly sweet and aromatic. When you make this, your whole household will say “goodbye” to store-bought relish, because this topping is where it’s at!
Is This Pickle Relish Healthy?
While it is full of veggies, pickle relish can be high in sodium and sugar, which might not be agreeable for all diets. However, this recipe is gluten-free and vegan, so it can accommodate those dietary requirements. Those looking to limit their sugar intake might consider making dill relish, which skips the sweetness in favor of tangy dill seeds. Another benefit is that the peppers contain vitamin C, which supports the immune system.
Why Homemade Is Better Than Store-Bought
While at first it might not seem like there’s much of a difference, it’s important to note that homemade relish has a few pros that store-bought versions do not. For example, the relish you find in a store is often soft and mushy because it’s been sitting for a long time. When it’s homemade, you can enjoy it right away, so it’s much crunchier and fresher tasting. Also, the texture can be as complex as you want it to be. Enjoy hearty chunks of cucumber and peppers? Leave them diced large for a big bite of flavor. Prefer a smoother relish? Finely chop the veggies or blend them in a food processor before cooking. Plus, you can fine-tune the sweetness and spiciness to your particular taste. With all that creative control, you might just fall in love with making your own pickle relish.
FAQs & Tips
How Do I Store Leftovers?
Once the flavor-rich relish has cooled, seal the deal by transferring it to airtight containers and refrigerating leftovers for about 1 week. For longer storage time, I recommend using sterilized jars that are vacuum-sealed. To vacuum-seal your jars, transfer hot relish into the jars, close tightly, and then boil them in water for about 15 minutes. Afterward, place them on a dry towel to cool for 24 hours. Lastly, test the seal by poking the top of the lid. If the very center has caved in slightly and does not move when you poke it, then the seal was successful. Relish in sealed jars will remain good for about 1 year. Once opened, refrigerate leftovers and enjoy within a week.
Sweet vs. Dill Pickles
While sweet pickle relish is made with sugar, dill pickle relish is not. It simply has vinegar and dill seeds, which flavor the relish to be tangier and more fragrant than sweet. Depending on the dish you’re serving it with, you may want one or the other as a salty or sugary complement.
Spice It Up
While this recipe has a balanced combination of tangy and sweet flavors, you can also kick it up a notch by adding a teaspoon of red chili pepper flakes or freshly chopped jalapeño. Just as with the texture, you have full creative control over how flavorful your relish is.
Serving Suggestions
Since I’m a veggie-lover, I prefer pickle relish on Sweet Potato Veggie Burgers, bright and inviting Cottage Cheese Sandwiches, or Honey Garlic-Roasted Chickpea Wraps. I also enjoy the balance between sweet relish and buttery Egg Salad. But you can pair it with meaty and hearty options like Salami Sandwiches or Air-Fryer Hamburgers. However you serve it, homemade pickle relish is a must-have for picnics and luncheons!
Ingredients
- 4 cups finely chopped cucumbers
- 2 cups finely chopped onion
- 3/4 cup finely chopped green bell pepper
- 3/4 cup finely chopped red bell pepper
- 1/4 cup pickling salt or kosher salt
- 1 3/4 cups cider vinegar
- 3 1/2 cups granulated sugar
- 2 1/2 teaspoons mustard seeds
- 2 1/2 teaspoons celery seeds
- 1/2 teaspoon ground turmeric
Instructions
- In a large bowl, combine the chopped cucumbers, onions, and bell peppers. Sprinkle with the salt and mix well. Let the mixture stand for 1 hour to draw out excess moisture.
- After 1 hour, transfer the vegetable mixture to a colander and rinse thoroughly under cold water to remove excess salt. Press out any remaining liquid and set aside.
- In a large pot, combine the cider vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Add the drained vegetable mixture to the pot and return to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Remove the pot from heat and let the relish cool to room temperature.
- Transfer the relish to a clean container, using a slotted spoon to remove excess liquid, then seal in airtight containers and refrigerate.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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