I’m excited to introduce my Homemade Sweet and Spicy Pickle Relish, an easy pantry staple from my Homemade Relish Recipes featuring a surprising ingredient twist that sparks fresh ideas for BBQs, sandwiches, and grilled meats.

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I never thought a jar could steal the show but this sweet and spicy pickle relish does exactly that. Bright chunks of pickling cucumbers and a sneaky bit of yellow onion give it crunch and real attitude, a little sting that catches you off guard.

I eat it on sandwiches, spoon it onto grilled meat, sometimes I even toss a dollop into potato salad when Im feeling bold. Folks keep asking where I buy it, like it came from some secret shop.

If you like hunting down Pickle Recipe Ideas this one will make you rethink store bought relish.

Ingredients

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Cucumbers: Crisp hydrating low calorie, provides fiber and crunch, mild flavor soaks up brine.
Yellow onion: Adds sharp savory bite, carbs and antioxidants, helps balance sweet and sour.
Sugar: Sweetener driving relish flavor, mostly carbs empty calories, don’t overdo it.
Vinegar: Brings tang, helps preserve, adds acid for shelf life and bright sour notes.
Mustard seeds: Tiny seeds add pop mild heat, some antioxidants and mustardy tang.
Jalapeño or red pepper flakes: Adds heat and complexity, small vitamin C boost, use sparingly.

Ingredient Quantities

6 small pickling cucumbers or 3 medium cucumbers chopped about 3 cups

1/2 cup yellow onion fine chopped

1/4 cup green bell pepper finely chopped

1/2 cup granulated sugar

1/2 cup distilled white vinegar or apple cider vinegar

2 tablespoons pickle brine or reserved pickle juice optional

1 teaspoon kosher salt or pickling salt

1 teaspoon yellow mustard seeds

1 teaspoon celery seeds

1/2 teaspoon ground turmeric for color

1/4 to 1/2 teaspoon red pepper flakes or 1 small jalapeno minced for heat

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Chop the cucumbers into very small dice until you have about 3 cups, finely chop the onion and green pepper, mince the jalapeno if using, set aside.

2. Toss the chopped cucumbers with 1 teaspoon kosher or pickling salt in a bowl, let sit 20 to 30 minutes to draw out excess water, then drain and squeeze gently to remove extra juice (don’t over squeeze, a little moisture is fine).

3. In a medium saucepan combine 1/2 cup granulated sugar, 1/2 cup distilled white or apple cider vinegar, and if you want extra tang add the 2 tablespoons pickle brine; stir to dissolve the sugar.

4. Add 1 teaspoon yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon ground turmeric, 1/4 teaspoon freshly ground black pepper and 1/4 to 1/2 teaspoon red pepper flakes or the minced jalapeno; bring the mix to a simmer so the spices bloom and sugar completely dissolves.

5. Once simmering, add the drained cucumbers, 1/2 cup finely chopped yellow onion and 1/4 cup finely chopped green bell pepper to the pan.

6. Simmer everything together over low heat for 4 to 6 minutes until the veg soften slightly but still have a bit of crunch, stirring occasionally so it doesn’t stick.

7. Taste and adjust: add a touch more salt or a pinch more sugar if it’s too sharp, or more red pepper flakes/jalapeno if you want it hotter.

8. Remove from heat and let cool to room temperature, then transfer to a clean jar or container, pressing down so the liquid covers the relish.

9. Refrigerate at least 24 hours for flavors to meld (better after 48 hours). Keeps in the fridge for about 2 to 3 weeks. Enjoy on burgers, hot dogs, sandwiches or with grilled meats.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for dicing the cukes onions and pepper
2. Medium mixing bowl to toss the cucumbers with salt and let them sit
3. Colander or fine mesh sieve to drain the cucumbers after salting
4. Clean kitchen towel or paper towels to gently squeeze excess juice (dont overdo it)
5. Measuring cups and spoons for sugar, vinegar, salt and spices
6. Medium saucepan to simmer the sugar vinegar and spices
7. Wooden spoon or heatproof spatula to stir so it doesnt stick
8. Clean jar or airtight container (with lid) plus a small ladle or funnel for transferring to the jar

FAQ

Q: Can I can this relish so it stays on the shelf? A: Probably not safely as written. This recipe isnt a tested canning formula, so for shelf stable jars you need a USDA or Ball tested recipe with exact acid and processing times. Instead, refrigerate your relish and use within 3 to 4 weeks, or freeze portions for longer storage.

Q: How do I keep the cucumbers crunchy? A: Use firm pickling cucumbers, chop them evenly, and drain them well. Ice water baths for 20 to 30 minutes or a brief salt draw before rinsing helps. Also, avoid overcooking the veg if you heat the vinegar syrup, and chill the relish fast after mixing.

Q: Can I swap vinegars or the sugar? A: Yes, white vinegar or apple cider vinegar both work. Use about the same acidity level. You can swap sugar for honey or a granulated substitute but flavor and texture will change, and if you plan to can, do not substitute without following a tested recipe.

Q: How spicy does it get and how do I control heat? A: The recipe range 1/4 to 1/2 teaspoon red pepper flakes or one small jalapeno gives mild to medium heat. Remove seeds for less heat, keep seeds for more. Taste as you go, you can always add more after it rests.

Q: Do I need the mustard and celery seeds, or can I leave them out? A: They give that classic relish tang, but theyre optional. Mustard seeds can be swapped for 1/2 teaspoon mustard powder, and celery seeds can be skipped if you dont like them. Adjust salt and taste as you go.

Q: How long will leftovers keep and can I freeze it? A: In the fridge expect peak quality for 3 to 4 weeks. You can freeze relish in airtight containers for up to 6 months though texture may soften a bit. Always use clean utensils to avoid contamination.

Homemade Sweet And Spicy Pickle Relish Recipe Substitutions and Variations

Cucumbers (6 small or 3 medium chopped): use Kirby or Persian cucumbers for the same crunch, or firm zucchini if you gotta, just salt and drain a bit first
Yellow onion (fine chopped): swap with sweet onion, white onion, or 1 shallot for a milder, sweeter bite
Distilled white vinegar or apple cider vinegar: try white wine vinegar, rice vinegar (milder), or fresh lemon juice, but taste and maybe cut the sugar a touch
Granulated sugar: replace with honey, maple syrup, or light brown sugar (use about 3/4 cup honey for 1 cup sugar and taste)

Pro Tips

1) Salt and drain like a pro: after salting the cukes let them sit the full 20-30 minutes, then drain in a colander and press gently with a flat cup or spatula so you get even moisture out. Dont squeeze like youre trying to make juice, a little water left keeps the relish juicy. Save that drained liquid, it makes a great splash of tang in dressings or to thin the brine later.

2) Bloom the seeds for bigger flavor: quickly toast mustard and celery seeds in a dry pan till they smell nutty or crush them a bit in a mortar before adding to the hot syrup. It wakes up their flavor way more than dumping them in whole. Just watch they dont burn, turmeric especially gets bitter if too hot.

3) Keep it crunchy: if you want extra snap, after salting plunge the cukes in ice water for a few minutes before draining. Also dont overcook the veg in the simmering step, 4 minutes is plenty for a slight soften. And if you like super-bright onion and pepper texture add some of them at the end instead of cooking them the whole time.

4) Taste while warm and again cold: flavors change as it cools so adjust when its warm but then taste after it chills. If it seems too sharp add a tiny pinch of sugar or a teaspoon of reserved pickle brine, if too sweet add a splash more vinegar. Small tweaks go a long way so add a little at a time.

5) Texture options and storage hacks: want smoother relish? Pulse the cucumbers a few quick times in a food processor but dont overdo it or youll get mush. For chunkier, hand chop. Use clean jars, press the relish down so liquid covers it, label with date and keep refrigerated. It tastes best after 48 hours and use within a few weeks for peak freshness.