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.
This tastes way better than store-bought relish. I let it sit the full 24 hours and it really comes together.
I used regular table salt (iodized) and I swear it tastes kinda weird. Could be the salt, could be me, but I’m gonna try non-iodized next time.
That makes sense! Iodized salt can sometimes have a sharper/metallic thing going on, so switching to non-iodized usually fixes it. Also, did you use 5% vinegar like the recipe says? That can change the whole flavor too.
Pretty solid recipe, but I’d start with a bit less sugar. I followed 1 cup exactly and it was almost too sweet for my taste. Still good though—great on burgers.
OMG I made this and my family loved it! Way better than store bought. Thanks for sharing!
To be honest, I’ve never even heard of pickle relish before. What do you even eat it with?
I tried making it and it was way too sweet for my taste. Maybe less sugar next time?
I agree, it was a bit too sweet for me too! Maybe try half the sugar next time?
Honestly, I liked it! But I guess everyone has different tastes. Just adjust the sugar like you said.
Huh. I tried it but my relish tastes like straight vinegar. Maybe I didn’t dissolve the sugar? Or I let it sit only like 3 hours. Won’t blame the recipe fully… but wow.
Oof, vinegar-forward usually means the sugar didn’t fully dissolve or the mix just didn’t have time to mellow. Even though it says “at least 24 hours,” 3 hours is basically nothing for this kind of relish—try a full day (or longer) and taste after 24.
I mean… 3 hours and you expect it not to taste like vinegar? 😂 This is pickling, not jam. I’d double-check you boiled it long enough for the sugar/salt to really dissolve, and don’t mess with the amounts.
Never made relish before, but this was easy! Will make again.
I’m glad you found it easy! Relish makes everything tastier, right?
Really? You think it’s easy? I found it kinda tricky… Also, what if I hate pickles?
I think my cucumbers were too watery? My relish came out kinda thin, not thick like store-bought. Also I used iodized salt and maybe that affected it (not sure). Flavor was okay.
Totally possible—watery cucumbers can make relish stay thin. Next time, try salting/drying the diced cucumbers (or patting them very well) and make sure they’re well-seeded. Also, 24 hours in the fridge should help some of the liquid settle.
This is the best relish I ever had, trust me! My grandma had a similar recipe and it’s close!
I can’t wait to try this! My mom always had homemade relish too, but I never learned how to make it. Thanks for sharing!
This sounds good but I dunno, sugar in relish? Isn’t it supposed to be sour? Just seems weird to me. But maybe I’ll give it a shot.
Is there a reason you use white vinegar? Can’t I just use apple cider?
This seems way too much sugar for “relish.” Like, 1 cup?? My dad would never. I’d cut it in half and maybe add more celery seeds. But the idea’s solid.
5% vinegar?? I thought all vinegar is the same 😅 Anyway I followed it as best as I could. Turned out great and I’ll definitely make again!
This relish is soooo good! I put it on everything!
24 hours is a lot, I only waited about 12 and it wasn’t as flavorful. Still good, just not fully melded.
Good point. I usually do 24-36 hours and notice the mustard/celery seeds mellow out a lot. If it’s not melded yet, you’re not crazy.
Yeah 24 hours feels like a long wait 😅 I did ~12 once and it tasted good but kinda flat. After the full day it really comes together.
Pretty good! I used green pepper and sweet onion and it came out crunchy. Next time I’ll cut the cukes a tiny bit smaller so the texture is more even.
Mine didn’t thicken much, more like a pickled salad. Still tasted okay though. Next time I might cook it down longer or use less vinegar? Anyone else have this happen?
I followed it mostly, but I used green onion instead of sweet onion and I think it still worked. Texture was crunchy and the vinegar ratio feels right. Would make again.
5% vinegar? I only had 6% and honestly I don’t think it ruined it, but the acidity felt a little stronger. Still good, just adjust carefully.
Too time-consuming for just pickles. I might as well buy some from the store.
But store-bought doesn’t taste as fresh! You should give this a try. It’s worth it!