Sweet and Spicy Pickle Relish

My Sweet and Spicy Pickle Relish started as a disaster – I’d made way too much regular pickle relish and it was honestly bland as cardboard. My husband took one bite, made that polite face we all know, and I knew I had to fix this mess. I dumped in some chile flakes and extra vinegar, and boom – suddenly we had something incredible that made every hot dog taste gourmet.

Now I make this on purpose because it’s seriously addictive. The secret is cooking it twice – first to get rid of the watery mess, then again with fresh vinegar so it stays bright and tangy. Trust me, once you try this technique, you’ll never go back to the mushy store-bought stuff.

❤️ Why You’ll Love This Recipe

Look, I’ve made a lot of condiments in my day, and this one just hits different. It’s got this perfect sweet-heat thing going on that makes your mouth happy without burning it off. The texture is what really gets me though – it’s got crunch but not too chunky, and it doesn’t turn into soup like most homemade versions do. Plus, you can make a huge batch and it literally lasts a year in your pantry, which is perfect for people like me who hate running to the store for condiments.

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📝 Ingredient List

Base Vegetables:

• 3 cups grated green bell pepper
• 3 cups grated pickling cucumber (or regular cucumber)
• 1 cup grated onion

The Flavor Foundation:

• 2 cups apple cider vinegar (divided)
• 1 cup granulated sugar
• 1 tablespoon kosher salt

The Spice Blend:

• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon red chile flakes (adjust to taste)

Can’t find pickling cucumbers? Regular ones work fine. Red or yellow bell peppers make it sweeter if that’s your thing. White vinegar works too, but you’ll miss out on that apple-y tang.

🔍 Why These Ingredients Work

Okay, let’s talk about why this combo works so well. The bell peppers give you that fresh, slightly bitter bite that cuts through all the sweetness – without them, this would be candy. Cucumbers are obviously the star here, giving you that classic pickle crunch we all crave. The onion adds this sharp kick that mellows out beautifully once it cooks.

Apple cider vinegar is where the magic happens – it’s got this fruity depth that regular white vinegar just can’t match. I use it twice because the first round cooks the veggies down, and the second round keeps everything bright and zippy. Those little mustard and celery seeds are classic pickle flavors that pop in your mouth, and the chile flakes bring just enough heat to wake everything up without making it a challenge to eat.

Essential Tools and Equipment

• Box grater or food processor with the grating attachment
• Big, heavy pot (not aluminum – it’ll react with the vinegar)
• Fine strainer
• Clean jars with lids
• Big pot for water bath if you’re canning
• Canning tongs if you’re doing the shelf-stable thing
• Wooden spoon

👩🍳 How To Make Sweet and Spicy Pickle Relish

1. Prep Your Vegetables (5 minutes) Get your box grater out and grate everything using the big holes – bell pepper, cucumber, and onion. Don’t stress about making it perfect, a little unevenness actually makes the final texture better.

2. First Simmer (30 minutes) Throw all your grated veggies in a big pot with 1 cup of the vinegar. Bring it to a bubble on medium heat, then turn it down to medium-low and let it simmer for 30 minutes. Stir it every now and then. You’ll see it reduce by about a third, and the veggies will soften but still have some bite.

3. The Magic Drain Here’s the part that makes this recipe special – strain out ALL that liquid and toss it. I know it seems wasteful, but this step is what keeps your relish from being watery mush. Trust me on this one.

4. The Final Simmer (5 minutes) Put those drained veggies back in the pot and add the rest of the vinegar, sugar, salt, and all your spices. Simmer for just 5 minutes, stirring until the sugar dissolves completely.

5. Jar It Up Ladle the hot relish into clean jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and put the lids on.

6. Process for Shelf Storage (Optional) If you want it to last on the shelf, process in boiling water for 10 minutes. Otherwise, just let it cool and stick it in the fridge – it’ll keep for months.

If you love a relish with just the right balance of tangy, sweet, and heat, my Sweet and Spicy Pickle Relish is the one to keep on hand—perfect for topping hot dogs, mixing into potato salad, or adding a punch of flavor to sandwiches. And if you’re in the mood for more pickled goodness, my Spicy Pickled Carrots bring a crunchy kick that’s great for snacking, while classic Bread and Butter Pickles offer that sweet-savory crunch we all know and love. It’s all about capturing summer’s boldest flavors, one jar at a time.

Tips from Well-Known Chefs

My neighbor who went to culinary school always says you gotta balance acid, salt, and sugar – and don’t cook vegetables to death. They should still have some fight left in them.

The old French cookbooks say taste everything as you go, especially with pickles and condiments. Start with less heat and add more next time if you want it spicier.

❗ You Must Know

Don’t skip draining the veggies! This is what keeps it from turning into soup. I learned this the hard way after making watery relish for years.

Use kosher salt, not table salt. Table salt tastes weird and doesn’t dissolve right.

If your celery seeds are old and dusty, buy new ones. They should smell strong when you crush them.

My secret: Add the chile flakes at the very end so they don’t get bitter. Just throw them in during the last minute of cooking.

💡 Pro Tips & Cooking Hacks

Stuff that actually helps:

• Stick your veggies in the fridge for 30 minutes before grating. They stay firmer and don’t get as juicy.
• Save some of that liquid you drain off – it makes killer salad dressing.
• This recipe doubles easily if you want to make a ton.

Don’t mess up like I did:

• Don’t grate stuff too fine or it’ll turn to mush.
• Those 30 minutes of simmering aren’t optional – that’s where the flavor happens.
• Don’t pack your jars too tight. Give it room to breathe.

Lazy person shortcuts:

• Food processor makes this way faster.
• Make it in the morning when it’s cooler so you don’t heat up your kitchen.

🎨 Flavor Variations / Suggestions

Want it sweeter? Add another 1/4 cup sugar and a tiny bit of cinnamon.

Want it hotter? Double the chile flakes and throw in a chopped jalapeño with the veggies.

Garden herb version: Stir in some fresh dill or thyme at the end – about 2 tablespoons of dill or 1 tablespoon of thyme.

Barbecue style: Skip the chile flakes and use smoked paprika instead. Gives it this amazing smoky flavor.

Weird but good: Replace some of the cucumber with grated green mango. Sounds crazy but it’s actually incredible.

⏲️ Make-Ahead Options

This stuff is way better when you make it ahead. The flavors need time to get to know each other.

Same day: You can eat it right away but the flavors will be all separate and bright.

Day or two later: This is when it’s perfect. Everything has mixed together and tastes amazing.

Meal prep: Make a big batch on Sunday and use it all week on sandwiches and stuff.

Long haul: If you can it right, it sits in your pantry for a whole year.

Recipe Notes & Baker’s Tips

About the texture: That double-cooking thing is what makes this work. First cook breaks down the veggies just enough, second cook keeps everything bright without turning it to mush.

Heat level: Start small with the chile flakes if you’re not sure. You can always make it spicier next time, but you can’t take it back.

If it looks too wet: Cook it a couple more minutes without the lid to let some steam escape.

Don’t panic: It looks really liquidy when it’s hot but gets thicker as it cools down. Don’t overcook it trying to fix this.

🍽️ Serving Suggestions

This relish is incredibly versatile! Here are my favorite ways to use it:

Perfect For: Hot dogs, hamburgers, brats, pulled pork sandwiches.

High Uses: Mix it into chicken, tuna, or egg salad for zesty bite. Articles should be served with cheese and charcuterie boards.

Creative Ideas: Stir into coleslaw, sprinkle over baked potatoes, or mix into mayo for an instant sandwich spread.

Party Perfect: Serve in a pretty bowl with tortilla chips as an unexpected dip – guests will be amazed!

I hope this Sweet and Spicy Pickle Relish will become your secret weapon in the kitchen! There’s nothing like cracking open a jar of homemade relish in the dead of winter for a pop of summer flavor. It reminds me of why I fell in love with preserving in the first place, capturing the best of the season to enjoy all year.

🧊 How to Store Your Sweet and Spicy Pickle Relish

Freshly Made (Not Canned): Store in refrigerator for up to 3 months. The flavors actually improve over the first few weeks!

Properly Canned: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 months.

Freezer Option: This relish doesn’t freeze well due to the high water content in the vegetables – stick to refrigerator or proper canning storage.

Reheating: Not necessary! This relish is best served at room temperature or slightly chilled.

⚠️ Allergy Information

Contains: None of the major allergens, making this friendly for most dietary restrictions.

Gluten-Free: Naturally gluten-free.

Vegan: Completely plant-based.

Low-Sodium Alternative: Reduce salt to 1/2 tablespoon if watching sodium intake – the flavor will still be excellent.

❓ Questions I Get Asked A Lot

💬 Tried this Sweet and Spicy Pickle Relish recipe? I want to hear about your experiences! Drop a comment and rating below — did you make any changes to the heat level? What’s your favorite thing to do with it? I love hearing your feedback, it helps me create better recipes for our community!

Don’t forget to share photos of your beautiful jars on social media and tag me – there’s nothing I love more than seeing your kitchen successes!