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!
Yummy! This is the best thing I ever made. 10/10 recommend!
This relish is sooo good! I put it on everything. Great recipe!
I’m not usually a relish person, but I tried it on hot dogs and it surprised me. Only thing: I used green pepper and it was a little sharp for my taste, but still yummy.
Nice! I’m usually in the “relish is too sweet” camp, but hot dogs are where it shines. Glad it worked for you. Green pepper can definitely be a bit sharper—maybe try half red next time?
I think you’re onto something. The green bell pepper always tastes more “raw”/sharp to me too. If you want milder, use sweet onion and maybe soak the diced peppers 10 min in salt water first?
Is there a way to make this spicy? Like, if I add some jalapeños? Otherwise, seems easy enough.
I’m not sure spicy is right for a relish… it kinda sounds weird. But hey, try it if you want. Just don’t blame the recipe if it doesn’t work!
Jalapeños would definitely add some kick! Just chop them finely and mix them in with the other veggies. Great idea!
Mine came out a little too salty even though I used non-iodized. Next time I’ll cut salt down to maybe 2 teaspoons. Tastes great otherwise.
Made this last weekend and the relish tastes way fresher than store-bought. I let it go the full 24 hours and it really improved by day two too.
Yes!! I always find homemade relish is so much brighter. Letting it sit a full day really does make it taste more “rounded.” Thanks for confirming it’s even better on day two 😊
Interesting—mine never gets better after day 1. Maybe I’m not refrigerating long enough or I’m using a different vinegar. What kind of vinegar did you use?
I think the vinegar amount is too much? Mine tasted super sharp the first day. I’m hoping it calms down more after a couple days in the fridge.
How long can you keep this in the fridge? I’m not sure if I wanna make it again just to toss it after a few days.
This turned out way better than the store-bought stuff! The sweet onion + bell pepper combo is perfect, and after 24 hours it tastes nicely “pickle-y” without being harsh.
I dunno, seems like too much sugar. Won’t it taste like candy? 🤔
Pretty solid recipe! I used green bell pepper instead of red and it still came out crunchy. Next time I might use a little less sugar.
Mustard seeds and celery seeds are kinda weird together, but okay. Mine turned out darker than I expected—maybe my vinegar was stronger.
Six cups of veg and only vinegar + sugar? I dunno, seems too simple and I worried it wouldn’t taste like real relish. Mine was edible but kinda bland, and I still don’t get the hype.
5% vinegar?? i only got 6% but honestly it still seems ok. Also my cucumbers weren’t seeded (oops). The relish is still tasty and smells like summer.
This is the best relish I’ve ever made! So fresh and crunchy. Can’t get enough!
I’m glad you loved it! The crunch really adds something special, right? What do you serve it with?
Best relish? Really? I mean, it’s good but it’s just pickles in a jar. 🤷♂️
The instructions are easy, but you really have to wait the full day. I tasted it after a few hours and it was bland—then after 24 it snapped.
Great recipe! Made it for a picnic and everyone loved it. Perfect balance of sweet and tangy!
I used iodized salt by accident and the relish tasted slightly off to me (maybe just my batch). Flavor is okay though—could be better with non-iodized like the recipe says.
Relish?? I thought this was a jam recipe?? Anyway, tastes alright
Very easy recipe but mine turned out way too salty. I think I used too much salt 🙁
I’ve had the same problem! Maybe try cutting down on the salt next time and taste as you go. Hope it works out better for you next round!
Quick question: do you have to peel and seed the cucumbers? I kinda skipped that part and mine was more watery. Still edible but not as thick.
You don’t *have* to, but if you skip it you’ll get more liquid. If yours is watery, next time either seed more carefully or let it drain a bit after dicing.
I usually peel and seed if I want it thicker. The watery part is mostly from the seeds/inside—still tastes fine though!
Uhm i used diced cucumber not seeded and it was fine? Also i ran out of mustard seeds so i used ground mustard—dont hate me lol. Was still kinda good.
This relish is fantastic! I added a bit of garlic for extra flavor and it turned out great. Definitely making this again!
Honestly, I thought it would be better. Too sweet for my taste and the vinegar was overpowering.
I was skeptical about celery seeds, but they actually add a nice tang. The relish tastes bright, not heavy.
Not gonna lie, 1 tbsp salt felt like a lot at first, but it mellowed after chilling. Flavor is tangy-sweet and actually works on burgers.
Why does it need 5% vinegar? I only had 10%—I added more water like my grandma said and it was kinda sharp. Still edible though.
I think you guys are overrating this. It’s just pickled cucumbers, what’s the big deal?
Made this today and omg the flavor after 24 hours is WAY better than store-bought. I used sweet onion and red pepper—10/10 would snack on it straight from the fridge.
Made this last weekend—so good. The 24 hours makes a big difference; it tastes way more “relishy” than quick pickles. I used green pepper and it was crisp and tangy!
Mine turned out bland. I might’ve used the wrong salt (regular iodized) and didn’t stir the sugar long enough to dissolve. Still edible though.
Made this last weekend and it’s seriously good—sweet, tangy, and crunchy. Letting it sit the full 24 hours made a huge difference. Will definitely repeat.
Sweet-tangy-crunchy is exactly right 😄 I’ve had luck with the full 24 hours too—makes it way more flavorful.
Mine didn’t thicken up at all—like it’s more watery relish. Is that normal? I still ate it though, just not quite the texture I wanted.
Mine was also kinda thin at first—after 2 days it was noticeably better. I think refrigerating longer helps more than boiling longer.
Not totally normal, no. It usually thickens a bit once it sits in the fridge, but if it stayed watery you might’ve undercooked the vinegar/sugar mix or used cucumbers with a lot of water.
This is the first time I’ve tried using mustard + celery seeds together and wow—very interesting. Only thing is I totally forgot to seed the cucumbers, so it was a little mushy. Next time I’ll be more careful.
Not gonna lie, I was skeptical about 1 tablespoon mustard seeds for only 2 cups cukes, but wow—nice little bite. I let mine sit 2 days and it mellowed perfectly.
Same here—I thought 1 tbsp mustard seeds would be too much for just 2 cups cucumbers, but it worked. After 48 hours it’s way more balanced. Thanks for posting!
I don’t have mustard seeds, so I swapped with ground mustard. It was… fine, but not the same. Recipe is solid if you can get the seeds.
Meh, not my thing. Too sweet for me and the mustard seeds are kinda intense. I’ll stick to dill pickles instead.
Not gonna lie, 1 cup vinegar + 1 cup sugar sounded like it might be too much. But after resting, it balanced out. Good texture too.
1 cup vinegar seems like a lot—mine smelled STRONG at first. Also I didn’t stir enough while heating and the sugar stuck a bit. After a day in the fridge it actually turned out decent. Not bad!
Made this exactly as written and it’s honestly way better than store-bought. The 24 hours in the fridge really matters—flavors come together nicely.