Homemade pickle relish is a classic condiment that adds a bright, tangy burst of flavor to everything from hot dogs and burgers to potato salad and sandwiches. Made with fresh cucumbers, onions, and a blend of spices, this simple recipe transforms everyday ingredients into a zesty topping that’s far more flavorful than anything you’ll find in a jar at the store. It’s the perfect balance of sweet and tart, with a satisfying crunch that enhances savory dishes and elevates even the simplest meals.
One of the best things about making your own pickle relish is the ability to control the flavor and texture. Whether you prefer it finely chopped and sweet, or chunky and more on the savory side, homemade relish is endlessly customizable. Vinegar gives it a tangy kick, while sugar balances the acidity and spices like mustard seeds and celery seed add a classic pickle flavor. Some recipes include a touch of turmeric for color and depth, giving the relish that familiar bright green hue you know and love.
This condiment is also a great way to use up an abundance of cucumbers from the garden or farmer’s market. Once prepared, the relish can be stored in sterilized jars in the refrigerator, where it will stay fresh for weeks. Over time, the flavors meld together and deepen, making the relish even more delicious with each passing day.
Homemade pickle relish is incredibly versatile, too. Spoon it over grilled sausages, mix it into deviled eggs, stir it into tuna salad, or serve it alongside cheese and charcuterie boards for a tangy contrast. It’s a small detail that makes a big difference in flavor, turning ordinary dishes into something memorable.
Once you make this classic condiment at home, you’ll never want to go back to the store-bought version. Crisp, tangy, and full of bright flavor, homemade pickle relish is a pantry staple that brings a fresh, homemade touch to countless recipes.
Ingredients
- 2 cups diced cucumbers peeled and seeded
- 1 cup diced onion preferably sweet onion
- 1 cup diced red bell pepper or green bell pepper
- 1 cup white vinegar 5% acidity recommended
- 1 cup granulated sugar adjust to taste
- 1 tablespoon salt non-iodized
- 1 tablespoon mustard seeds
- 1/2 teaspoon celery seeds
Instructions
- In a large bowl, mix the cucumbers, onion, and bell pepper. Set them aside.
- In a saucepan, combine the vinegar, sugar, salt, mustard seeds, and celery seeds. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Pour the vinegar mixture over the cucumber mixture and stir well to combine.
- Cover and refrigerate for at least 24 hours to allow flavors to meld.
- Use as a condiment for hot dogs, burgers, or sandwiches, or as a topping for your favorite dishes.
Nutrition
Yum! I added a pinch of garlic powder. Even better! 🥒❤️
My grandma used to make relish her own way, but this is pretty close! Good for sandwiches.
Soo quick to make! I didn’t even have celery seeds and it was still great. Highly recommend!
Vinegar? Really? You guys love sour food? I guess it’s a thing.
Disappointed. I wanted a spicy version, this is just too basic for my taste.
I understand your frustration! Maybe you could add some hot sauce or chili flakes to give it the kick you’re looking for.
Had to google what mustard seeds are. I just bought regular mustard instead, turned out fine!
Do you even need a recipe for this? Just chop veggies and throw it in vinegar. Seems too simple.
Made this recipe and my husband wasn’t a fan. He said it was too sweet. Next time I’ll cut back on the sugar.
Tasty, but too much chopping for my lazy self. I’ll buy store-bought next time.
This relish is soooo good! I can’t stop eating it straight from the jar. Thanks for sharing!
I totally agree! It’s super tasty. Just made a batch and it’s gone already!
I was skeptical about mustard + celery seeds, but wow. It tastes like a classic deli relish.
Yes!! I had the same “is this gonna work?” moment, but mustard + celery seeds really gives it that deli vibe. Great call with the 24 hours too.
Huh, celery seeds in relish sounds weird to me but maybe I’ll try it. My mustard always says “dry mustard” tho—would that change it?
I used green pepper instead of red and added a tiny bit more sugar. Turned out sweet-tangy and crunchy. Would make again.
Super easy recipe! I loved it. Tastes amazing on my burgers!
Yum! But weirdly, I forgot the mustard seeds and it was still tasty.
Really? I thought mustard seeds were essential. Sounds risky to skip them… did you not miss the flavor?
That’s awesome! Mustard seeds add a kick, but it’s great to hear it turned out well without them. I might try leaving them out too!
Mine came out a little too sweet for my taste, so next time I’ll cut the sugar. Also I didn’t peel/seer the cukes and it got kinda watery, but still good on burgers.
Not bad, but my mixture got a bit too sweet for my liking. Also I didn’t seed the cucumbers well, so some pieces were watery.
So easy. The boil step is straightforward and the flavor is super bright. I’m using it on brats this weekend.
I followed the recipe but it turned out way too sweet for my taste. Next time, I’ll cut the sugar in half.
I mixed up mustard seeds and celery seeds. How do I fix it? Is it ruined?
Celery seeds were a genius idea. I followed it exactly and the mustard flavor is subtle but present. Would definitely make again.