Sweet & Spicy Pickle Relish is a zesty, tangy condiment that enhances everything from sandwiches to hot dogs. This homemade recipe strikes the perfect balance of sweetness and heat, making it a must-have for your pantry or a thoughtful gift for food lovers.
Why You’ll Love This Recipe
- Burst of flavor: Combines sweet, tangy, and spicy notes in one delicious relish.
- Versatile use: Great for burgers, salads, grilled meats, or as a dip.
- Customizable: Adjust the spice level to suit your taste.
- Preserving option: Makes a fantastic addition to your homemade canning projects.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pickling cucumbers, finely chopped
- Sweet onion, finely diced
- Red bell pepper, finely diced
- Jalapeños, finely diced (seeds removed for milder heat)
- Granulated sugar
- White vinegar
- Salt
- Mustard seeds
- Celery seeds
- Red pepper flakes (optional, for extra heat)
Directions
- Prep the vegetables: Finely chop the cucumbers, onion, red bell pepper, and jalapeños. Place them in a large bowl.
- Salt and drain: Sprinkle the vegetables with salt, toss to combine, and let them sit for 1 hour. Rinse and drain thoroughly.
- Cook the relish: In a large saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and red pepper flakes (if using). Bring to a boil over medium heat.
- Add vegetables: Stir in the drained vegetable mixture and simmer for 10-15 minutes, until slightly thickened.
- Jar the relish: Transfer the hot relish to sterilized jars, leaving about 1/2 inch of headspace. Seal tightly.
- Optional canning: Process the jars in a boiling water bath for 10 minutes to ensure shelf stability.
- Cool and store: Let the jars cool to room temperature. Store in the refrigerator or pantry if canned.
Servings and Timing
- Yield: About 4 cups of relish
- Prep time: 20 minutes
- Cook time: 15 minutes
- Resting time: 1 hour
Variations
- Extra spicy: Keep the seeds in the jalapeños or add habanero peppers.
- Herbal twist: Add fresh dill or cilantro for a unique flavor.
- Sweeter option: Increase the sugar for a more candied relish.
- Chunky style: Use a food processor for a rougher chop if you prefer a chunkier texture.
- Low-sugar: Use a sugar substitute suitable for cooking to make it diabetic-friendly.
Storage/Reheating
- Refrigeration: Store in airtight jars in the refrigerator for up to 3 weeks.
- Canning: If properly canned, relish can be stored in a cool, dark place for up to 1 year.
- Freezing: Not recommended as it may affect the texture of the vegetables.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
Yes, but remove the seeds to prevent the relish from becoming watery.
How spicy is this relish?
The spice level depends on the jalapeños and red pepper flakes. Adjust to your preference.
Can I skip the sugar?
The sugar balances the tanginess and spice. For a low-sugar option, use a sweetener.
How do I sterilize jars for canning?
Wash the jars in hot soapy water, then boil them in water for 10 minutes before use.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar works and adds a slightly sweeter tang.
What can I use instead of mustard seeds?
Yellow mustard or ground mustard can be used, but reduce the quantity to avoid overpowering the flavor.
How long should I wait before eating canned relish?
For the best flavor, wait at least 2 weeks before opening canned jars.
Can I add other vegetables?
Yes, finely diced carrots or green bell peppers are excellent additions.
How do I prevent the relish from becoming too watery?
Salt and drain the vegetables thoroughly before cooking to remove excess moisture.
What dishes pair well with this relish?
Serve it with hot dogs, burgers, grilled chicken, or even as a topping for cream cheese and crackers.
Conclusion
Sweet & Spicy Pickle Relish is a versatile, homemade condiment that brings a delightful kick to your meals. Whether you’re topping a hot dog, enhancing a sandwich, or using it as a dip, this relish will quickly become a staple in your kitchen. Customize it to your taste and enjoy the burst of flavor in every bite!
Print
Sweet & Spicy Pickle Relish
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 2 cups (480 ml) 1x
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Description
This homemade sweet and spicy pickle relish is a flavorful condiment perfect for burgers, hot dogs, sandwiches, or as a tangy addition to salads. It’s easy to make and customizable to your spice preference.
Ingredients
- 4 cups (500 g) cucumbers, finely diced
- 1 cup (150 g) red bell pepper, finely diced
- 1/2 cup (75 g) onion, finely diced
- 2 tablespoons salt
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) white vinegar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon red chili flakes (adjust for spice level)
Instructions
- Prepare the vegetables:
- In a large bowl, combine the diced cucumbers, red bell pepper, and onion. Sprinkle with salt and mix well. Let sit for 1-2 hours to draw out excess water.
- After resting, rinse the vegetables under cold water and drain thoroughly.
- Cook the relish:
- In a large pot, combine the sugar, vinegar, mustard seeds, celery seeds, turmeric, and red chili flakes. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Add the drained vegetables to the pot and bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally.
- Preserve the relish:
- Transfer the hot relish into sterilized jars, leaving about ½ inch (1.25 cm) of headspace. Seal tightly with lids.
- If you plan to store the relish long-term, process the jars in a boiling water bath for 10 minutes.
- Cool and store:
- Let the jars cool completely at room temperature. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within a month.
Notes
- You can add jalapeños or other hot peppers for extra heat.
- This relish pairs wonderfully with smoked meats, cheese boards, and grilled vegetables.