Name: Easy Homemade Pickle Relish
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 3–4 lbs cucumbers (less if using pickling cucumbers, more if using slicers); 1 large onion, about 1 cup chopped; 1/4 cup pickling salt; 1–2 cups sugar, depending on desired sweetness; 3 cups white vinegar; 4 cloves garlic, minced; 2 tsp celery seed; 2 tsp mustard seed; Dash turmeric

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Why You’ll Love This Recipe

Perfect balance of sweet and tangy flavors
Uses fresh ingredients for a bright, crisp texture
Great for home canning and long-term storage
Simple prep with minimal equipment
Customizable sweetness and spice level
Versatile topping or mix-in for many dishes
A great way to use up a garden cucumber harvest
Stores well for months
No artificial preservatives or additives
Tastes far better than store-bought relish

Easy Homemade Pickle Relish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3–4 lbs cucumbers (less if using pickling cucumbers, more if using slicers)
1 large onion, about 1 cup chopped
1/4 cup pickling salt
1–2 cups sugar, depending on desired sweetness
3 cups white vinegar
4 cloves garlic, minced
2 tsp celery seed
2 tsp mustard seed
Dash turmeric

Directions

Trim the ends of the cucumbers and cut them lengthwise. Remove any seeds and cut into chunks.
Dice the cucumbers into small pieces using a food processor or by hand. Avoid over-processing to prevent mushiness.
Dice the onion and combine with cucumber in a large bowl or pot.
Sprinkle the mixture with pickling salt, cover, and let sit for 2–3 hours.
After resting, drain the mixture using a mesh sieve or cheesecloth-lined colander. Press to remove as much moisture as possible.
In a large non-reactive pot, combine vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil to create the brine.
Add the drained cucumber-onion mixture to the pot. Return to a boil and simmer for 10 minutes.
Spoon the hot relish into sterilized cup-sized jars, leaving 1/4 inch headspace.
Wipe rims, apply lids, and process jars in a boiling water bath for 10 minutes.
Remove jars and allow them to cool undisturbed. Check for a proper seal before storing.

Servings and timing

Yields: About 6 cup-sized jars
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time (Salting and Cooling): 3 hours
Total Time: 3 hours 40 minutes

Variations

Spicy Relish: Add chopped jalapeños or red pepper flakes to the brine for a kick.
Dill Pickle Relish: Stir in chopped fresh dill or dill seed for a more classic dill flavor.
Sweeter Style: Use the full 2 cups of sugar for a more traditional sweet relish.
Low-Sugar Option: Use a sugar substitute suitable for canning to reduce the sweetness.
Zucchini Relish: Swap cucumbers for shredded zucchini for a unique twist.
Chunkier Relish: Hand-chop the vegetables for a chunkier texture.
Herbed Version: Add thyme or oregano for an herbaceous note.

Storage/Reheating

Once sealed and cooled, store the jars in a cool, dark pantry for up to 1 year. After opening, keep refrigerated and use within 1 month. No reheating is needed—just spoon it straight from the jar onto your favorite dishes. If a jar didn’t seal properly, refrigerate immediately and consume within a few weeks.

FAQs

1. How do I know if my jars have sealed properly?

After cooling, press the center of each jar lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and use soon.

2. Can I use regular table salt instead of pickling salt?

It’s best to use pickling salt, as table salt can cloud the brine and affect flavor due to added anti-caking agents.

3. What type of cucumbers are best?

Pickling cucumbers are ideal due to their smaller size and fewer seeds, but slicers can also be used with proper preparation.

4. Can I freeze this relish instead of canning?

Yes, you can store it in freezer-safe containers and freeze for up to 6 months. The texture may be softer after thawing.

5. Can I reduce the sugar?

Yes, but keep in mind it will affect the balance of flavor and possibly the shelf stability. Use a tested sugar substitute if needed.

6. Is it necessary to drain the cucumber mixture?

Yes, draining removes excess water that could dilute the brine and make the relish too soggy.

7. Can I use apple cider vinegar instead of white vinegar?

You can, but it will slightly change the flavor and color of the relish. Make sure the vinegar has at least 5% acidity for safe canning.

8. How long should the jars cool before storing?

Let jars sit undisturbed for 12–24 hours. Then check the seals and label the jars before storing.

9. Can I double the recipe?

Yes, but be sure your pot is large enough and maintain the same proportions for best results.

10. Is turmeric required?

It adds color and mild flavor but can be omitted if necessary. The relish will still taste great without it.

Conclusion

This easy homemade pickle relish is a delicious and satisfying project for anyone who loves the bold flavor of pickles and the joy of preserving their own condiments. With simple steps and customizable ingredients, you can make a relish that’s uniquely yours and enjoy it all year long. Whether you’re topping a hot dog or mixing it into your favorite salad, this relish will be a tangy-sweet highlight.