Pickle Relish

There is something deeply satisfying about opening a jar of homemade pickle relish that you crafted yourself. This classic fermented condiment transforms humble cucumbers, onions, and bell peppers into a bright, tangy, and crunchy topping that elevates everything from backyard hot dogs to a simple tuna salad. Unlike store-bought versions loaded with artificial dyes and preservatives, this recipe relies on the time-honored process of brining and canning to deliver bold, clean flavor with every spoonful. Whether you are a seasoned home fermenter or just dipping your toes into preservation, this pickle relish is an incredibly rewarding project that fills your pantry with something truly special.

Ingredients

• 4 cups finely chopped pickling cucumbers (about 6 medium, unpeeled)
• 2 cups finely chopped white onion (about 2 medium)
• 1 cup finely chopped green bell pepper (about 1 large)
• 1 cup finely chopped red bell pepper (about 1 large)
• 3 tablespoons pickling salt (non-iodized)
• 2 cups white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 1½ cups granulated sugar
• 2 teaspoons yellow mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric
• ½ teaspoon red pepper flakes (optional, for heat)
• ¼ teaspoon ground black pepper
• 6 half-pint (8 oz) mason jars with new lids and bands

Instructions

Step 1: Prep and Salt the Vegetables

Finely chop the cucumbers, onions, and bell peppers. You can use a food processor for speed, but pulse carefully — you want a fine chop, not a puree. Combine all chopped vegetables in a large non-reactive bowl (glass or stainless steel). Sprinkle the 3 tablespoons of pickling salt evenly over the vegetables and toss thoroughly to coat. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for at least 4 hours, or ideally overnight for best texture. Once the salting time is complete, drain the vegetables into a colander and rinse them well under cold running water to remove excess salt. Using your hands or the back of a large spoon, press down firmly on the vegetables to squeeze out as much liquid as possible. This step is critical — the drier the vegetables, the crunchier the relish.

Step 2: Cook the Relish

In a large, heavy-bottomed non-reactive pot (stainless steel or enameled cast iron), combine the white distilled vinegar, apple cider vinegar, and granulated sugar. Stir over medium heat until the sugar fully dissolves. Add the mustard seeds, celery seeds, ground turmeric, red pepper flakes (if using), and black pepper. Stir to combine and bring the brine to a gentle boil. Add the drained and pressed vegetables to the pot and stir everything together. Return the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, for 10 minutes. The relish should be slightly softened but still retain a pleasant crunch. Do not overcook — you want texture, not mush.

Step 3: Sterilize Jars and Prepare for Canning

While the relish is simmering, prepare your water bath canner. Fill a large canning pot with enough water to cover the jars by at least 1 inch and bring it to a boil. Sterilize your 6 half-pint mason jars by submerging them in the boiling water for 10 minutes, or by running them through the dishwasher on the sterilize cycle. Keep jars hot until ready to fill. Place new lids in a small saucepan, cover with water, and warm over low heat — do not boil. Keep warm until use.

Step 4: Fill and Process the Jars

Using a jar lifter, remove one hot jar at a time from the canner and set it on a clean kitchen towel. Place a wide-mouth funnel in the jar and ladle the hot relish into the jar, packing it down gently, leaving a ¼-inch headspace at the top. Run a clean thin spatula or chopstick along the inside edges of the jar to release any air bubbles. Wipe the jar rim with a clean, damp cloth or paper towel dampened with white vinegar to ensure a clean seal. Center a warm lid on the jar and screw on the band until it is fingertip-tight — snug but not over-tightened. Repeat with remaining jars.

Step 5: Water Bath Process and Seal

Using the jar lifter, carefully lower each filled jar into the boiling water bath canner, ensuring jars are covered by at least 1 inch of water. Place the lid on the canner and return to a full rolling boil. Process jars for 10 minutes (adjust for altitude: add 5 minutes for 1,001–6,000 feet; add 10 minutes above 6,000 feet). Turn off heat, remove the canner lid, and let jars rest in the hot water for 5 minutes before removing. Using the jar lifter, transfer jars to a clean towel-lined surface, spacing them at least 1 inch apart. Do not tilt or touch the lids. Allow jars to cool completely undisturbed at room temperature for 12 to 24 hours. You should hear the satisfying "pop" of each lid sealing as the jars cool. Once cooled, press the center of each lid — it should be firm and concave. Any lids that flex up and down have not sealed properly and must be refrigerated and used within 2 weeks.

Step 6: Label and Rest

Once fully cooled and sealed, label each jar with the contents and date. For best flavor, allow the sealed relish to rest in a cool, dark place for at least 2 weeks before opening. This resting period allows the flavors to meld and deepen into a well-rounded, tangy relish that far surpasses anything from a store shelf.

Tips for Success

• Always use pickling cucumbers rather than slicing cucumbers — they have thinner skins, fewer seeds, and a firmer flesh that holds up beautifully through the brining and canning process
• Never substitute iodized table salt for pickling salt — iodine can inhibit fermentation and cause your vegetables to turn an unappetizing dark color
• Use only vinegar with a clearly labeled 5% acidity to ensure the finished product is acidic enough for safe water bath canning
• Keep your jars hot right up until filling — placing cold jars into hot water can cause thermal shock and cracking
• A consistent fine chop is key to even cooking and a cohesive texture in the final relish; take your time with the knife work or use a food processor carefully
• Invest in proper canning tools — a jar lifter, wide-mouth funnel, and magnetic lid wand make the process far safer and easier

Variations

• Spicy Jalapeño Relish: Replace the red pepper flakes with 2 to 3 finely minced fresh jalapeños added to the pot along with the vegetables for a fiery, peppery relish with serious kick
• Sweet Pickle Relish: Increase the sugar to 2 cups and reduce the apple cider vinegar by half, replacing it with additional white vinegar, for a sweeter, more classic ballpark-style relish
• Bread and Butter Style Relish: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground cloves to the spice blend for a warmly spiced, slightly sweet relish reminiscent of classic bread and butter pickles
• Dill Pickle Relish: Omit the turmeric and sugar, reduce vinegar to 2 cups total (all white distilled), and add 2 tablespoons of fresh dill weed and 4 minced garlic cloves for a sharp, savory, dill-forward relish
• Garden Relish: Swap one of the bell peppers for 1 cup of finely chopped zucchini and add ½ cup of finely chopped carrots for a colorful, garden-fresh twist packed with extra vegetables

Storage

Sealed, shelf-stable jars: Properly water-bath processed and sealed jars of pickle relish can be stored in a cool, dark pantry or cupboard for up to 12 months. Once opened, transfer to the refrigerator and use within 3 months for best quality and flavor.

Refrigerator relish (no canning): If you prefer to skip the canning process entirely, simply prepare the relish through the cooking step, allow it to cool completely, and transfer it directly into clean airtight containers or jars. Store in the refrigerator for up to 3 weeks.

Signs of spoilage: Discard any jar with a bulging lid, unusual odor, mold, or off appearance. When in doubt, throw it out.