Unbelievably Easy 2-Ingredient Sweet Pickle Relish Recipe

You know that moment when you bite into a juicy burger or a perfectly grilled hot dog and get that tangy-sweet crunch? That’s the magic of sweet pickle relish, my friends. And let me tell you—nothing beats homemade. Store-bought versions pale in comparison once you’ve tasted this bright, vibrant condiment made fresh in your own kitchen.

I’ve been making this recipe for years—it’s my go-to for everything from picnic classics to jazzing up tuna salad. The best part? It’s ridiculously easy to whip up with just a handful of pantry staples. Trust me, once you try this sweet pickle relish, you’ll never go back to the jarred stuff again.

What makes it special? That perfect balance of sweet and tangy, with little pops of crisp vegetables and warm spices. Plus, it keeps beautifully in the fridge, ready to elevate any meal in seconds. Let’s make some magic happen!

Why You’ll Love This Sweet Pickle Relish

Oh, where do I even begin? This sweet pickle relish recipe is my kitchen MVP—it’s the little jar of happiness that makes everything taste better. Here’s why you’re going to adore it:

• Effortless magic: Just chop, soak, simmer—done! No fancy techniques, just straightforward deliciousness.
• Flavor fireworks: That perfect sweet-tangy dance with every bite, thanks to the vinegar-sugar balance and those warm mustard seeds.
• Texture heaven: Crisp little vegetable bits that stay pleasantly crunchy even after sitting in the brine.
• Kitchen superhero: Burgers, hot dogs, tuna salad, deviled eggs—it transforms them all from “meh” to “WOW!”
• Pantry pride: That satisfying moment when you pull out your own homemade relish instead of some store-bought mystery jar.

Seriously, once you taste this bright, fresh relish, you’ll understand why I always keep a batch in my fridge. It’s like bottled sunshine for your sandwiches!

Ingredients for Sweet Pickle Relish

Grab these simple ingredients – you probably have most already! The magic is in the balance, so measure carefully:

• 2 cups cucumbers, finely chopped – About 2 medium cukes, seeds scooped out
• 1/2 cup onion, finely chopped – Yellow or sweet onions work best
• 1/4 cup bell pepper, finely chopped – Any color, but I love red for sweetness
• 1 tbsp salt – Plain table salt is perfect for drawing out moisture
• 3/4 cup white vinegar – The tangy backbone of our relish
• 1 cup granulated sugar – Creates that signature sweet balance
• 1 tsp mustard seeds – Those little pops of flavor!
• 1/2 tsp celery seeds – My secret depth-builder
• 1/4 tsp turmeric – For gorgeous golden color

Ingredient Notes & Substitutions

Allergic to mustard seeds? Swap in 1/2 tsp ground mustard. Want less sweet? Cut sugar to 3/4 cup – but taste as you go! For extra crunch, try adding 2 tbsp diced celery. No bell peppers? Just skip ’em – the relish will still be delish.

How to Make Sweet Pickle Relish

Okay, let’s get cooking! This sweet pickle relish comes together faster than you can say “extra toppings please.” Just follow these simple steps – I promise it’s foolproof.

Step 1: Preparing the Vegetables

First, combine your chopped cucumbers, onion, and bell pepper in a big bowl. Sprinkle with that tablespoon of salt and give everything a good toss. Now walk away for an hour – this salt bath pulls out excess moisture so your relish stays crisp, not soggy. You’ll come back to veggies swimming in their own juices – perfect!

Step 2: Making the Brine

While those veggies relax, grab a saucepan. Combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Crank the heat to medium-high and stir until the sugar dissolves completely. Once it starts bubbling aggressively (“Whoa there!”), you’re ready for the next step.

Step 3: Combining and Simmering

Drain those salted veggies REALLY well (I squeeze ’em gently in a clean towel). Toss them into your boiling brine. Reduce heat to low and let everything get friendly for 10 minutes. You’ll know it’s done when the veggies turn translucent but still have some bite. Boom – relish magic!

Tips for Perfect Sweet Pickle Relish

After making this sweet pickle relish more times than I can count, I’ve picked up some tricks that’ll take yours from good to “can I have the recipe?” status. First – the chop matters! Keep your cucumber pieces small but not minced; you want those satisfying little crunches in every bite. Second – don’t rush the salt soak! That full hour makes all the difference in texture. And here’s my favorite hack: if your first batch tastes too vinegary, add a spoonful of honey next time to round out the flavors. Oh, and always use clean jars – a quick boil keeps everything fresh longer!

For storage, I’ve found wide-mouth mason jars work best – easier to scoop from! The relish actually tastes better after chilling overnight, so resist sneaking tastes right away. If you’re feeling fancy, throw in a pinch of red pepper flakes with the spices for a subtle kick. And remember – this stuff lasts about 2 weeks in the fridge, but let’s be real… it never lasts that long in my house!

Serving Suggestions for Sweet Pickle Relish

Oh, the places this relish will go! Of course it’s brilliant on hot dogs and burgers (try it with grilled onions – wow!), but don’t stop there. My current obsession? Swirling a spoonful into tuna salad for instant zing. It’s killer on grilled cheese too, and makes deviled eggs next-level special. Toss some into potato salad or coleslaw for a sweet-tangy twist that’ll have everyone asking for your secret.

Here’s my pro move: keep a jar by the stove to dollop onto omelets or mix into mayo for an instant burger sauce. Once you start playing with it, you’ll find new favorite combos every week!

Storing and Reheating Sweet Pickle Relish

Here’s the beautiful thing about this sweet pickle relish—it actually gets better as it sits! After cooking, let it cool completely before transferring to clean jars or airtight containers. Pop it in the fridge, and it’ll keep its bright flavor and crisp texture for about 2 weeks. No reheating needed—just spoon it straight from the fridge onto your favorite foods. I like to give the jar a quick stir before using if it’s been sitting for a few days. Pro tip: If you notice any liquid separation, just give it a good shake—totally normal!

Sweet Pickle Relish Nutritional Information

One tablespoon of this sweet pickle relish packs about 25 calories, with 6g of sugar—just enough to satisfy that sweet-tangy craving without overdoing it. It’s naturally fat-free and low-calorie, making it an easy way to add big flavor to meals. Keep in mind, these numbers can vary slightly depending on your exact ingredients and portion sizes. My philosophy? A little relish goes a long way in making healthy foods taste amazing!

Frequently Asked Questions

Got questions? I’ve got answers! Here are the most common things people ask me about this sweet pickle relish recipe:

Can I use different types of cucumbers?

Absolutely! Regular slicing cucumbers work great, but for extra crunch try Kirby or Persian cukes. Just avoid the waxy supermarket ones—their thick skins can be tough.

How long does homemade relish last?

Stored properly in the fridge, this relish stays fresh about 2 weeks. But let’s be honest—mine never lasts that long before getting devoured!

Can I reduce the sugar in this recipe?

You sure can! Start with 3/4 cup sugar and taste. The vinegar will be sharper, so you might want to add a teaspoon of honey to balance it.

Still curious about something? Drop your question in the comments—I love helping fellow relish lovers!

Share Your Sweet Pickle Relish Experience

I’d love to hear how your sweet pickle relish turns out! Did you add a special twist? Snap a pic and tag me, or drop a comment below—nothing makes me happier than seeing your kitchen creations!

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