Homemade Pickle Relish

I love a good summer bbq, even a virtual one. And this week the SoCal Lady Bloggers are hosting a bbq all over Southern California. I thought long and hard about what recipe I could contribute and began thinking about my favorite things to eat at a bbq and realized that some of my favorite summer memories revolve around a simple grilled hot dog.

One of my favorite things to pair with a hot dog (or hamburger for that matter) is pickle relish – sweet, dill, any kind at all. No one in my house loves pickle reslish nearly as much as I do, so I’m free to buy any kind I like. Yay! Go me. And then I had an epiphanie – it’s summer, cucumbers are abundant, why not make my own damn pickle relish. This led me to impulse buying a book on canning which is awesome and sure to inspire many more projects this summer.

This is a super awesomly tart relish.

How to make pickle relish at home


  • 1 pound cucumbers, peeled, seeded and diced
  • 1 small (4 ounce) onion, diced
  • 1/4 cup salt
  • 1 1/2 cups cider vinegar
  • 3/4 cup sugar
  • 1/2 water
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cumin
  1. Mix cucumber, onion and salt in a small bowl and let sit for 2 hours.
  2. Combine vinegar, sugar, water, garlic and spices in a pot of med-high heat and bring to a boil, making sure all sugar is dissolved.
  3. Add cucumbers-onion mixture , bring back to a boil, reduce heat and simmer for 5 minutes.
  4. Turn off heat and let cool.
  5. Put in a jar or other container with a lid and keep in the fridge for up to three weeks.
  6. I found it easiest to use a slotted spoon to get the bulk of the vegetable mixture in the jar and then top off with brine. I had some remaining brine that I just discarded. My yield was one pint jar.
How to make pickle relish at home
Note: this was adapted from Put ’em Up! and is for the refrigerator method only. That book is amazing and the original recipe has different spices and bell peppers so check it out too. I don’t know if I made too many changes to the recipe for it to still be shelf-stable long term, so please don’t can with this recipe.


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11 Responses to “Homemade Pickle Relish”

  1. Brigid Keely says:

    Oh now, that’s an interesting idea.

    Does that book happen to have a recipe for sweet vidalia relish by chance?


    Amy Reply:

    Nope, just a “sweet and sour pickled onions”


  2. Mmm.. that looks really good!!


  3. Jamie says:

    you know something? I’ve never actually tried pickle relish. I wonder if I’d like it.


  4. Megan says:

    I almost bought that but instead bought another canning book. Which I haven’t done anything in but plan on soon.
    I only eat pickle relish in tuna fish sandwich but I bet that would be really good in it!


  5. Sending you some P31 love!!!


  6. Winter says:

    Brilliant! I love relish, but it never crossed my mind to make my own. Thanks for the recipe…I will be trying this before my next BBQ!

    Visiting over from The SITS Girls!


  7. Jen says:

    My daughter made homemade pickles recently- I’ll have to try them. Thanks for stopping by my blog today for SITS. :)



  8. […] aspects of all of them to create my recipe. (You can view the original recipes here, here, here, and here if you would like to see […]

  9. Pat Fletcher says:

    Don’t ever discard the extra brine. Put it in a jar and if you ha e any cramps, from period, stomach or legs, drink one ounce and they go right away. I always have jars of pickle juice at my house.


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