This Pickle Relish is a zesty, tangy condiment that adds a burst of flavor to any dish in just 25 minutes. With a perfect balance of crunchy vegetables and a sweet-savory brine, it’s a versatile topping for burgers, hot dogs, or even salads. The quick prep and cook time make it an easy way to elevate your meals without fuss.
Each bite delivers a satisfying crunch and a bright, tangy punch that awakens your taste buds. The blend of fresh ingredients creates a vibrant texture and a flavor profile that’s both refreshing and bold. Whether you’re hosting a barbecue or spicing up a weeknight dinner, this relish is a game-changer you’ll want to keep on hand.
Ingredients for Pickle Relish
- ¾ cup diced and seeded cucumber (use English cucumbers for fewer seeds)
- ¾ cup diced green bell pepper (red or yellow bell peppers can be substituted for a sweeter flavor)
- ¼ cup diced white onion (yellow onion works too)
- ½ cup apple cider vinegar (white vinegar can be used as a substitute)
- 2 tablespoons cane sugar (adjust to taste or use honey for a natural sweetener)
- ¾ teaspoon mustard seeds (optional for texture)
- ¾ teaspoon sea salt (adjust to taste)
- ¼ teaspoon red pepper flakes (omit for less heat)
- ⅛ teaspoon celery seed (optional for added flavor)
Step-by-Step Instructions
- In a small pot, combine the cucumber, bell pepper, onion, and ¼ cup of the apple cider vinegar. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Drain the mixture and discard any excess liquid. Return the veggies to the pot.
- Add the remaining ¼ cup apple cider vinegar, sugar, mustard seeds, salt, red pepper flakes, and celery seed to the pot. Stir well to combine.
- Simmer the mixture for 5 minutes, stirring occasionally, until the flavors meld and the relish thickens slightly.
- Remove the pot from the heat and let the relish cool to room temperature.
- Transfer the relish to an airtight container and chill in the refrigerator until ready to use. It will keep for up to 1 week.
Perfect Pairings: Serving Suggestions
This tangy Pickle Relish is a versatile condiment that pairs beautifully with grilled hot dogs, burgers, or sausages. Try it as a topping for sandwiches, wraps, or even a baked potato for a zesty kick. It also works wonders as a dip for crackers or a flavorful addition to potato or pasta salads.
Keep It Fresh: Storage Tips
Store your Pickle Relish in an airtight container in the refrigerator for up to 2 weeks. For longer storage, consider canning it using proper sterilization techniques. Always use a clean spoon to scoop out the relish to prevent contamination and maintain freshness.
Mix It Up: Recipe Variations
Experiment with different veggies like zucchini or jalapeños for a unique twist. Swap cane sugar for honey or maple syrup for a natural sweetness. For a spicier version, double the red pepper flakes or add a dash of hot sauce. You can also try using white vinegar or rice vinegar for a slightly different flavor profile.
Quick Tips for Success
To save time, use a food processor to dice the cucumber, bell pepper, and onion evenly. Simmer the veggies gently to avoid overcooking and maintain a crisp texture. Taste the relish before chilling and adjust the seasoning if needed—adding a pinch more sugar or salt can make all the difference.
Essential Equipment Guidance
A sharp knife or mandoline slicer ensures even dicing for the veggies. A small, heavy-bottomed pot works best for simmering to prevent burning. Have a fine-mesh strainer handy for draining excess liquid, and use a glass or stainless steel container for storing the relish to preserve its flavor.
Pickle Relish
Ingredients
- ¾ cup diced and seeded cucumber
- ¾ cup diced green bell pepper
- ¼ cup diced white onion
- ½ cup apple cider vinegar
- 2 tablespoons cane sugar
- ¾ teaspoon mustard seeds
- ¾ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon celery seed
Instructions
- In a small pot, combine the cucumber, bell pepper, onion, and ¼ cup of the apple cider vinegar. Bring to a simmer and cook for 10 minutes, stirring occasionally. Drain and discard any excess liquid.
- Return the veggies to the pot and add the remaining ¼ cup apple cider vinegar, the sugar, mustard seeds, salt, red pepper flakes, and celery seed. Simmer for 5 minutes.
- Remove the relish from the heat and let cool to room temperature. Chill until ready to use.