Recipe

Sweet and Tangy Pickle Relish

A quick homemade relish with crisp pickle flavor, a balanced sweet-tart bite, and that spoonable crunch that makes everything taste more alive.

By Matt Campbell

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4.8

A glass jar of homemade sweet pickle relish with visible diced pickles and onions on a bright kitchen counter, with a spoon resting nearby

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Pickle relish is one of those “why does this taste so good?” condiments. It is salty and tangy, sure, but the real magic is the crunchy little bits that slide into every bite and wake it up. Hot dogs, burgers, tuna salad, egg salad, potato salad, deviled eggs, grilled cheese. Relish does not ask permission.

This version is my go-to: sweet, tangy, and crisp, with enough vinegar bite to keep it from going candy-sweet. No weird ingredients, no drama, and you can dial the sweetness up or down depending on what your household considers “perfect.”

Small bowls of chopped pickles and diced onion next to vinegar, sugar, and spices arranged on a kitchen counter for making relish

Why It Works

Big flavor from simple stuff: store-bought pickles, onion, vinegar, sugar, and a few spices do all the heavy lifting.
Crunch stays the star: we salt and drain the chopped pickles and onion so the relish does not turn watery.
Sweet-tang balance: a quick simmer melts the sugar and rounds out the vinegar without cooking the life out of the pickles.
Flexible texture: chop by hand for chunkier relish or pulse for a finer, classic deli-style spoon.
Yield: makes about 2 cups (1 pint), ideal for a few weeks of sandwiches and snack situations.

Pairs Well With

Storage Tips

Refrigerator: Spoon into a clean jar with a tight lid and refrigerate for about 2 to 3 weeks. Flavor gets even better after the first day.

Food safety cue: Discard if you notice mold, off smells, or any fizzing.

Keep it crisp: Always use a clean spoon. Relish is basically a tiny jar of chaos waiting for crumbs.

Freezing: You can freeze it, but the texture softens. If you do freeze, use it later for tartar sauce, potato salad, or sauces where crunch is not the main event. Freeze up to 2 months, thaw overnight in the fridge.

Canning note: This recipe is written for refrigerator relish, not shelf-stable canning. If you want a canned relish, follow a tested canning recipe with the correct vinegar ratios and processing times.

Common Questions

What is pickle relish made of?

At its simplest: chopped pickles plus vinegar, sugar, and seasoning. Most versions also include onion. Some add mustard seed, celery seed, turmeric, or bell pepper.

Can I use sweet pickles instead of dill pickles?

Yes. Sweet pickles (including bread-and-butter) will push this into classic sweet relish territory. If you go that route, start with less sugar (try 1/4 cup), then sweeten to taste after chilling.

How do I keep relish from getting watery?

Salt the chopped pickles and onion, let them sit, then drain and squeeze. That step pulls out extra moisture so the final relish stays spoonable, not soupy.

Do I need a food processor?

Nope. A knife works great. A food processor is just faster. If you use one, pulse in short bursts so you do not accidentally make pickle paste.

Why is some relish yellow-green?

That color usually comes from turmeric. It adds a warm, subtle earthiness. Optional, but it gives that classic relish vibe.

How long does homemade relish need before eating?

You can eat it right away, but it is best after at least 12 hours in the fridge so the flavors mingle and mellow.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Chef’s knife (or food processor)
Fine-mesh strainer
Clean kitchen towel or paper towels (for squeezing)
Medium saucepan
Measuring cups and spoons
1 pint jar or similar airtight container

I started making relish at home for the most practical reason possible: I kept buying jars, using three spoonfuls, and then finding the same jar six months later hiding behind the mustard like it paid rent. Homemade relish fixed that. I make a small batch, keep it crisp, and suddenly everything in the fridge becomes a potential snack situation. It is also the easiest way to make a basic burger taste like you tried harder than you did, which is kind of my love language.

Sweet and Tangy Pickle Relish

(4.8 Reviews)

Prep Time 15 minutes (plus 10 minutes resting)

Cook Time 8 minutes

Total Time 23 minutes (plus chilling)

Servings 16 (about 1 pint, roughly 1 to 2 tablespoons each)

Ingredients

2 cups finely chopped dill pickles (about 8 to 10 small or 4 large), plus 2 tablespoons pickle brine
1/2 cup finely chopped yellow onion
1 teaspoon kosher salt
1/2 cup apple cider vinegar
1/3 cup granulated sugar (adjust to taste)
1 tablespoon light brown sugar (optional, for rounder sweetness)
1 teaspoon yellow mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric (optional, for classic color)
1/8 teaspoon crushed red pepper flakes (optional)

A bowl filled with finely chopped pickles and diced onion on a wooden cutting board, ready to be salted and drained

Instructions

Chop the pickles and onion. Aim for small, even pieces so the relish scoops nicely. If using a food processor, pulse briefly and stop while it is still chunky.
Salt, drain, and squeeze. Toss chopped pickles and onion with the kosher salt. Let sit 10 minutes. Pour into a fine-mesh strainer, then press and squeeze firmly with a clean towel or paper towels until the mixture feels mostly dry (not bone-dry, and not mashed into paste).
Simmer the brine. In a medium saucepan, combine apple cider vinegar, granulated sugar, brown sugar (if using), mustard seeds, celery seeds, turmeric (if using), red pepper flakes (if using), and 2 tablespoons pickle brine. Bring to a simmer over medium heat and stir until the sugars dissolve, about 2 minutes. If your pickles are very salty, you can skip the brine and use 2 tablespoons water instead.
Add the chopped pickles and onion. Stir them into the simmering liquid. Cook for 3 to 5 minutes, just until it bubbles again and everything is heated through. You are not trying to cook it into submission.
Cool and chill. Take the pan off the heat. Cool to room temperature, then transfer to a clean jar. Refrigerate for at least 12 hours for best flavor.
Taste and tweak. After chilling, taste. Want it sweeter? Stir in 1 to 2 teaspoons sugar. Want more tang? Add a splash of vinegar. Want more punch? A pinch of salt or a spoon of brine does it. If it is too sharp, round it out with a spoonful of water or an extra pinch of sugar.