Sweet and Sour Pickle Relish
Brighten up your meals with this tangy and flavorful Sweet and Sour Pickle Relish, a homemade condiment that expertly balances zesty apple cider vinegar and a touch of sweetness from granulated sugar. Fresh cucumbers, onions, and red bell peppers bring a vibrant crunch, while aromatic mustard seeds, celery seeds, and a hint of turmeric elevate the relish with warm, spicy undertones. Perfect as a topping for burgers, hot dogs, or sandwiches, this versatile recipe is made with simple ingredients and comes together in just over 30 minutes (plus resting time). Whether stored in the fridge for everyday use or preserved through canning for long-term enjoyment, this relish is an easy, rewarding way to enhance your favorite dishes. Your pantry will thank you!
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Recipe Information
Ingredients
- 4 cups cucumber
- 1 cup onion
- 1 cup red bell pepper
- 2 tablespoons kosher salt
- 1.5 cups granulated sugar
- 1 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 0.5 teaspoons celery seeds
- 0.5 teaspoons ground turmeric
Instructions
Wash and finely dice the cucumbers, onion, and red bell pepper into small, uniform pieces.
In a large non-reactive bowl, combine the diced vegetables with kosher salt. Mix well and let sit for 2 hours to draw out excess moisture.
After 2 hours, drain the mixture in a colander and rinse thoroughly under cold water to remove excess salt. Pat the mixture dry with a clean kitchen towel or paper towels.
In a medium saucepan, combine granulated sugar, apple cider vinegar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Add the drained vegetable mixture to the saucepan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally to ensure even cooking and flavor distribution.
Remove the relish from heat and allow it to cool slightly. Spoon the mixture into sterilized jars, leaving about 1/2 inch of headspace at the top.
Seal the jars with lids and let cool completely at room temperature. Store in the refrigerator for up to 3 weeks, or process in a water bath canner for long-term storage following canning guidelines.
Nutrition Facts
Calories |
93 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 20.2 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
