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
Units
Scale
- 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.