Recipe

Sweet Pickle Relish

A bright, crunchy sweet pickle relish with a clean sweet tang, made with cucumbers, onion, and a quick simmered vinegar brine.

By Matt Campbell

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4.8

A small glass jar of homemade sweet pickle relish on a wooden kitchen counter with a spoon beside it and scattered chopped cucumbers and onion nearby

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Sweet pickle relish is one of those quietly powerful condiments. It looks innocent, then suddenly your hot dog tastes like it came from a ballpark, your tuna salad gets interesting, and your deviled eggs stop being polite and start being memorable.

This version keeps it simple and very doable. No canning setup required. Just crisp cucumbers, a quick salt drain (the trick that keeps it crunchy), and a glossy sweet tangy brine that tastes like summer cookouts and pantry raids in the best way.

Chopped cucumbers, diced onion, and diced green bell pepper in a glass bowl with salt being sprinkled over the top on a kitchen counter

Why It Works

Crunch that lasts: A short salt-and-drain step pulls out excess water so your relish stays snappy, not soupy.
Bright sweet tang: Apple cider vinegar plus sugar hits that classic deli-style balance.
No fussy equipment: Stovetop simmer, cool, and straight into the fridge.
Flexible flavor: Dial the sweetness up or down, add a little heat, or make it extra mustardy.

Pairs Well With

Storage Tips

Refrigerator: Store in a clean jar or airtight container and keep it refrigerated. For best flavor and crunch, use within 2 to 3 weeks. Always use a clean spoon, and discard if you notice mold, an off smell, or any suspicious fizzing.

Texture tip: If it looks a little juicy after a few days, just give it a stir. The brine and veggies will redistribute and thicken back up.

Freezer: I do not recommend freezing. The cucumbers lose that crisp bite and go soft when thawed.

A lidded glass jar of sweet pickle relish sitting on a refrigerator shelf next to other condiments

Common Questions

Is sweet pickle relish the same as chopped sweet pickles?

Pretty close. Relish is usually chopped finer and set in a seasoned vinegar-sugar brine. Chopped sweet pickles can be chunkier and less saucy. This recipe lands in true relish territory.

How do I keep homemade relish from getting watery?

Do not skip the salt-and-drain step. Salt pulls water out of the cucumbers and onion and helps keep the texture snappy. After draining, squeeze gently to remove extra liquid, then add them to the brine.

Can I make it less sweet?

Yes. Start with 1/2 cup sugar instead of 3/4 cup. After it chills, taste and add a bit more sugar if you want. Cold relish tastes less sweet than warm relish, so judge it after refrigeration.

What cucumbers work best?

Pickling cucumbers (Kirby) are ideal for crunch. English cucumbers work too, but scoop out the seedy center and expect a slightly softer texture.

Can I can this recipe for shelf stability?

This specific recipe is written for the refrigerator. For safe water-bath canning, use a tested canning recipe with the correct vinegar ratio, processing time, and jar method.

What if my relish is too thin or too thick?

Too thin: Put it back in the saucepan and bring it to a gentle simmer. Stir 1 teaspoon cornstarch with 1 teaspoon water, then add it and simmer 1 to 2 minutes. Cool and chill again.

Too thick: Stir in a splash of vinegar or water, a teaspoon at a time, until it loosens up.

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 and sharp knife
Box grater or food processor (optional, for finer chop)
Colander or fine-mesh strainer
Medium saucepan
Measuring cups and spoons
Clean jar or airtight container (about 2 cups, or one 16-ounce jar)

I started making sweet pickle relish for a very selfish reason: I got tired of buying a jar, using three spoonfuls for burgers, then watching the rest sit in the fridge until it tasted like old condiment. Homemade fixes that. It is fresher, brighter, and you can make a batch that matches your actual life. Also, I love the little chaos of it. You chop, you salt, you simmer, and suddenly you have a jar of something that makes basic food taste like you tried harder than you did.