Pickle Relish Recipe

Spicy pickle relish is a bold, tangy condiment that brings heat, crunch, and brightness to almost any savory dish. Whether you're jazzing up a hot dog, spooning it onto grilled sausages, or mixing it into potato salad, this zesty relish is the secret weapon your pantry’s been missing. Unlike store-bought versions that are often loaded with preservatives and excessive sugars, this homemade spicy pickle relish offers fresh flavor with the perfect balance of heat and sweetness.

In this long-form guide, you'll learn exactly how to make your own batch from scratch, using fresh cucumbers, spicy peppers, vinegar, and a blend of spices that brings everything together. This recipe is customizable, shelf-stable, and surprisingly easy to make even for beginners. 

Get ready to impress your tastebuds and guests alike with this punchy, flavorful relish!

❤️ Why You’ll Love This Recipe ?

• 🔥 It’s spicy, tangy, and sweet all at once, offering the perfect flavor boost for sandwiches, burgers, and grilled meats.

• 🍽 Versatile—use it as a topping, stir it into dips, or serve it on charcuterie boards.

• 🥒 Preservative-free and made with real, wholesome ingredients.

• 🕒 Easy to prepare in under an hour, with long shelf life when properly canned.

• 🛠 Customizable: adjust the heat level to your taste, use different peppers, or sweeteners.

🧂 What You Need to Make Spicy Pickle Relish ?

Here are the ingredients needed to prepare a batch of mouthwatering spicy pickle relish:

Vegetables:

• 4 cups finely chopped pickling cucumbers (about 6 medium-sized)
• 1 cup finely chopped red bell pepper
• 1/2 cup finely chopped jalapeño peppers (adjust for desired heat)
• 1/2 cup finely chopped onion (yellow or white)

Brine and Seasoning:

• 1 3/4 cups white vinegar (5% acidity)
• 3/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional for extra heat)

🍳 How to Make Spicy Pickle Relish Step-by-Step Instructions ?

Pickle Relish Recipe

🥄 Step 1: Chop the Vegetables

Using a sharp knife or food processor, finely chop the cucumbers, red bell peppers, jalapeños, and onions. Uniform, small pieces work best to create a cohesive relish texture.

🧂 Step 2: Salt the Mixture and Let It Sit

Place all chopped vegetables in a large bowl. Add the kosher salt and mix well. Cover with a towel and let it sit at room temperature for about 2 hours. This helps draw out moisture.

💧 Step 3: Drain and Rinse

After the vegetables have rested, pour them into a fine mesh strainer or cheesecloth and press out excess moisture. Rinse with cold water to remove excess salt and drain again.

🍯 Step 4: Prepare the Vinegar Brine

In a large non-reactive pot, combine vinegar, sugar, celery seed, mustard seed, turmeric, and red pepper flakes. Bring the mixture to a boil, stirring until sugar is dissolved.

🥄 Step 5: Simmer the Relish

Add the drained vegetable mixture to the pot and bring it to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally. The mixture should thicken slightly and become aromatic.

🫙 Step 6: Jar the Relish

Transfer the hot relish into sterilized glass jars using a funnel. Leave 1/2-inch headspace. Wipe rims, apply lids and rings. If canning, process jars in a water bath for 10 minutes.

❄️ Step 7: Cool and Store

Allow jars to cool completely. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

🔄 Variations

Spicy pickle relish is incredibly adaptable. If you’re not a fan of too much heat, reduce or eliminate the jalapeños and red pepper flakes, or substitute with milder peppers like banana or poblano peppers. For an even sweeter relish, increase the sugar by 1/4 to 1/2 cup or use honey or maple syrup instead. Want more color? Add shredded carrots or finely chopped green bell pepper for visual appeal and a mild sweetness.

For a smoky depth, roast your peppers and onions before chopping them—this adds a grilled flavor that pairs wonderfully with barbecue dishes. If you love garlic, add 2-3 minced cloves to the brine for an extra punch. You can also experiment with fresh herbs like dill or cilantro, or toss in whole mustard seeds for a burst of texture.

Looking for a low-sugar version? Swap the sugar with erythritol or monk fruit sweetener for a keto-friendly option. No vinegar on hand? Apple cider vinegar works well and adds a subtle fruitiness. However you customize it, this relish will make a regular appearance at your table.

🍲 Cooking Notes

When making spicy pickle relish, ingredient quality and preparation method matter. Always start with fresh, firm cucumbers pickling cucumbers are ideal due to their crunch and lower moisture content compared to slicing varieties. Make sure to chop your vegetables uniformly to ensure even brining and a smooth texture in the final product.

Salting and resting the vegetables is a critical step that shouldn’t be skipped. This process draws out excess moisture, which helps concentrate flavors and prevents the relish from becoming watery. Be sure to rinse well to avoid an overly salty taste.

Use a non-reactive pot (stainless steel or enamel) when simmering the vinegar mixture to avoid metallic flavor reactions. Also, sterilize your jars before use if you plan to store the relish long-term, especially if using the canning method.

Spicy pickle relish can be enjoyed immediately but tastes even better after a few days as the flavors meld together. Label your jars with the date and store in a cool, dark place. Once opened, keep refrigerated and use within 1–2 months for optimal flavor and texture.

🍽 Serving Suggestions

Spicy pickle relish is the ultimate flavor booster! Serve it atop hot dogs, bratwurst, or burgers to add a tangy-spicy crunch. Spoon some onto sandwiches like roast beef, turkey, or grilled cheese for a bold flavor upgrade. It’s also an excellent condiment for grilled meats, BBQ ribs, and sausages.

Stir it into deviled eggs or egg salad for a zesty twist, or blend it into potato salad or tuna salad to enhance the flavor profile. It makes a great addition to charcuterie boards as a spicy contrast to rich cheeses and cured meats.

You can even swirl a spoonful into cream cheese or Greek yogurt to make a fiery dip for crackers or chips. However you use it, spicy pickle relish delivers flavor fireworks in every bite!

💡 Helpful Tips

• Use gloves when chopping jalapeños to avoid skin irritation or accidental eye contact.
• For a chunkier texture, hand-chop vegetables instead of using a food processor.
• Always use fresh cucumbers not waxed or overly mature ones as these affect texture.
• Make sure to rinse salted vegetables thoroughly to avoid overly salty relish.
• If the final mixture is too watery, simmer longer to reduce excess liquid.
• Taste the brine before adding vegetables. You can adjust the sugar, vinegar, or spices at this stage.
• Add red chili flakes gradually, especially if you’re not sure about the heat level.
• Let the relish sit in the refrigerator for at least 24–48 hours before serving for best flavor.
• Label jars with the date so you can track freshness.
• Use proper canning procedures if storing long-term to prevent spoilage or bacteria growth.

🌟 Tips for the Best Spicy Pickle Relish

The secret to a memorable spicy pickle relish lies in balancing flavors and texture. Start by using the freshest ingredients possible—firm cucumbers and vibrant peppers create the best crunch and color. Salt your vegetables well and drain thoroughly to avoid sogginess and excess liquid.

Don’t rush the brining stage. Simmer the vinegar mixture just long enough to dissolve the sugar and activate the spices without burning off too much liquid. Taste your relish before jarring to ensure it’s balanced. If it’s too acidic, add a pinch more sugar; if too sweet, a splash of vinegar does the trick.

For heat lovers, boost the spice with habaneros or hot sauce. Finally, let the relish rest in the fridge after preparation this allows flavors to blend and deepen, delivering that irresistible punch with every bite.

⏱ Timing Overview

• Prep Time: 30 minutes

• Cooking Time: 15 minutes

• Total Time: 45 minutes (plus resting/cooling time if canning)

🧾 Nutritional Information (Per Tablespoon, approx.)

• Calories: 15

• Protein: 0g

• Sodium: 100mg

• Carbohydrates: 4g

• Sugars: 3g

• Fat: 0g

• Fiber: 0.5g

❓ FAQs

Q: Can I use store-bought cucumbers instead of pickling cucumbers?
Yes, but the texture may be softer. Pickling cucumbers are preferred for crunch.

Q: How long does spicy pickle relish last?
Properly canned, it can last up to a year. Refrigerated and unsealed, use within 1–2 months.

Q: Can I freeze pickle relish?
It’s not recommended. Freezing changes the texture significantly.

Q: Can I make it sugar-free?
Yes, you can use sugar substitutes like erythritol or stevia for a low-carb version.

Q: Is it safe to can spicy relish?
Absolutely—just ensure the vinegar is 5% acidity and jars are processed properly in a water bath.

🏁 Conclusion

There you have it your ultimate guide to making spicy pickle relish that packs a flavorful punch in every bite. Whether you love it hot or prefer a mild tang, this relish can be tailored to your taste and stored for year-round enjoyment. 

It’s the ideal condiment for elevating everything from BBQ to sandwiches to salads. Ditch the store-bought stuff and embrace the vibrant, homemade version that’s full of personality and crunch. 

Give it a try, and soon you’ll wonder how you ever lived without it!