This homemade pickle relish is a game-changer! It’s vibrant, tangy, and bursting with flavor, perfect for hot dogs, burgers, or even tuna salad. Making your own is incredibly easy and tastes so much better than store-bought.
Key Ingredients & Substitutions
- Cucumbers: Kirby or pickling cucumbers work best for their crisp texture. You can also use regular garden cucumbers, just scoop out the seeds if they are large.
- Onion: Sweet onion is preferred for a milder flavor. Yellow or white onion can be used, but might be a bit sharper.
- Bell Pepper: Green bell pepper adds classic relish flavor. Red or yellow can be used for a sweeter, milder taste and different color.
- Vinegar: White vinegar is traditional. Apple cider vinegar can be used for a slightly mellower flavor.
- Sugar: Balances the tang. Adjust to your sweetness preference.
- Mustard Seeds & Celery Seeds: Essential for classic relish flavor. Don’t skip these!
Ingredients
- 4 cups finely diced pickling cucumbers (about 2 large)
- 1 cup finely diced sweet onion
- 1 cup finely diced green bell pepper
- 1 tablespoon pickling salt
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: Approximately 4 cups
- Tools Needed: Large pot, cutting board, sharp knife, measuring cups and spoons, colander.
Step-by-Step Instructions
1. Prepare Your Vegetables
Start by washing your cucumbers, onion, and bell pepper thoroughly. Finely dice all three vegetables into small, uniform pieces. Aim for pieces about ¼ inch in size.
2. Salt the Vegetables
Place the diced vegetables in a large colander. Sprinkle the pickling salt evenly over them and toss to combine. Let this mixture sit for at least 30 minutes to draw out excess moisture, which helps keep the pickle relish crisp.
3. Rinse and Drain
After salting, thoroughly rinse the vegetables under cold running water. This removes the excess salt. Press firmly on the vegetables in the colander to squeeze out as much water as possible. You can even gently press them with a clean towel.
4. Combine and Cook
In a large pot, combine the rinsed vegetables with the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Stir everything together. Bring the mixture to a boil over medium-high heat.
5. Simmer the Relish
Once boiling, reduce the heat to a simmer. Let the pickle relish cook uncovered for about 20-25 minutes, stirring occasionally. The liquid should reduce, and the relish will thicken slightly. The vegetables should become tender-crisp.
6. Cool and Store
Remove the pot from the heat and let the homemade pickle relish cool completely. As it cools, it will thicken further. Once cooled, transfer the relish to clean jars.
Storage Instructions
Store your homemade pickle relish in airtight jars in the refrigerator. It will keep well for up to 3-4 weeks. For longer storage, you can process the sealed jars in a boiling water bath (following proper canning guidelines) for up to a year.
Frequently Asked Questions (FAQ)
- Why do I need to salt the vegetables? Salting draws out excess moisture, preventing the relish from being watery and helping to keep the vegetables crisp.
- Can I make this pickle relish less sweet? Yes, you can reduce the amount of sugar to ½ cup for a tangier relish.
- What kind of cucumbers are best for pickle relish? Kirby or pickling cucumbers are ideal, but any fresh, firm cucumber will work.
- Do I have to use pickling salt? Pickling salt is recommended as it’s pure salt without anti-caking agents that can cloud your relish. Regular salt can be used, but ensure it’s plain salt.
- Can I add other spices? Absolutely! A pinch of red pepper flakes for heat or a bay leaf for extra depth can be nice additions.
- How do I know when the relish is done cooking? The liquid should be noticeably reduced and slightly syrupy, and the vegetables should be tender-crisp, not mushy.