Can I use regular cucumbers instead of pickling cucumbers?

Yes, regular cucumbers work perfectly in this recipe. Just be sure to remove the seeds before dicing to prevent excess moisture. Pickling cucumbers will give a slightly firmer texture, but both varieties deliver delicious results.

Why do I need to let the vegetables sit overnight with salt?

This crucial step draws out excess moisture from the vegetables, which concentrates their flavor and improves the final texture of your relish. The salt also begins a light fermentation process that develops the characteristic pickle flavor. Don't skip this step!

Can I make this relish without sugar?

While the sweetness balances the vinegar beautifully, you can reduce the simple syrup to ¼ cup for a tangier relish. For sugar-free versions, try a natural sweetener like stevia or monk fruit syrup, though you may need to adjust quantities based on sweetness levels.

How long does homemade pickle relish last?

When stored properly in airtight containers in the refrigerator, this relish stays fresh for up to 2 weeks. For longer storage without canning, freeze portions for up to 4 months. You'll know it's time to discard if you notice any off smells, mold, or significant texture changes.

Homemade Pickle Relish Recipe

Description

This homemade pickle relish recipe is tangy, sweet, and crunchy—perfect for topping burgers, hot dogs, or adding zesty flavor to salads. Made with fresh cucumbers, bell pepper, and spices, this easy relish is simmered to perfection and keeps well in the refrigerator or freezer. Customize it with a spicy or dill twist to suit your taste!

Ingredients

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Vegetables

- - 2 cucumbers, seeded and finely diced
  - 1 yellow bell pepper, finely diced
  - 3/4 cup finely diced red onion

Seasonings & Spices

- - 2 tablespoons sea salt
  - 2 tablespoons pickling spice
  - 1/2 teaspoon celery salt

Liquids & Sweeteners

- - 1/2 cup apple cider vinegar, divided
  - 1/2 cup simple syrup (equal parts sugar and water)

Thickener

- 2 tablespoons all-purpose flour

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Instructions

Combine the Vegetables: In a medium sized bowl, mix together the finely diced cucumbers, red onion, and yellow bell pepper until evenly combined.
Add Seasonings: Sprinkle the sea salt and pickling spice over the vegetable mixture. Mix well to ensure the seasonings are distributed throughout.
Refrigerate Overnight: Cover the bowl with plastic wrap and refrigerate overnight to let the flavors develop and liquefy.
Drain and Rinse: The next day, transfer the vegetable mixture to a fine mesh sieve and rinse with cool water 2-3 times, or until the water runs clear. Press out any excess liquid using the back of a large spoon to remove as much moisture as possible.
Make the Vinegar Mixture: In a medium saucepan, whisk 1/4 cup of the apple cider vinegar with the flour until the mixture is smooth and lump-free.
Add Liquids and Heat: Gradually whisk in the remaining apple cider vinegar and the simple syrup. Heat the mixture over medium heat until it begins to bubble.
Add Vegetables and Simmer: Stir in the drained vegetable mixture and celery salt. Bring to a simmer and cook for 10–15 minutes, or until the relish thickens and the vinegar scent dissipates.
Cool and Serve: Remove the relish from heat and allow it to cool completely before serving or transferring to storage containers.

Notes

This recipe yields approximately 3 cups of relish (48 tablespoons).
For a spicier relish, add some crushed red pepper flakes with the pickling spices.
For a dill pickle relish, include fresh or ground dill with the pickling spices.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 4 months.

Nutrition

Serving Size: 1 tablespoon
Calories: 15
Sugar: 2g
Sodium: 115mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg