20-Minute Tangy Pickle Relish That’s Dangerously Addictive

Let me tell you about my absolute favorite way to jazz up a boring hot dog or burger – homemade pickle relish! There’s something magical about that perfect tangy-sweet balance you just can’t get from store-bought jars. I first started making this pickle relish years ago when I had a bumper crop of cucumbers from my garden, and now I’m completely spoiled – I won’t touch the supermarket stuff anymore.

What I love most is how this simple condiment transforms ordinary meals into something special. It takes just 20 minutes from chopping to jarring, and the flavor is so much brighter and crisper than anything you’ll find on shelves. Trust me, once you taste this pickle relish on your next cookout burger, you’ll understand why I always keep a batch in my fridge!

The best part? This pickle relish isn’t just for hot dogs – try it on sandwiches, potato salad, or even as a zesty topping for grilled chicken. It’s the little jar of magic that makes everything taste better.

Why You’ll Love This Pickle Relish

This isn’t just any pickle relish—it’s the kind that makes you sneak spoonfuls straight from the jar (trust me, I’ve done it). Here’s why you’ll be obsessed:

• Faster than takeout: Ready in just 20 minutes—no chopping marathons or complicated steps
• Perfect sweet-tangy kick: That magic balance where neither flavor overpowers the other
• Secret weapon versatility: Glorious on hot dogs, burgers, tuna salad, cheese boards—you name it!
• No weird ingredients: Just simple pantry staples you probably have right now

Seriously, once you taste homemade, you’ll never go back to that neon-green store stuff again. My fridge hasn’t been without a jar since 2018!

Ingredients for Pickle Relish

Here’s what you’ll need to make the most irresistible pickle relish you’ve ever tasted. I’m super picky about these ingredients—trust me, each one makes a difference!

• 2 cups finely chopped pickles (I use dill, but sweet works too—just adjust the sugar later!)
• 1/2 cup finely chopped onion (yellow onions give the best bite without overwhelming)
• 1/4 cup sugar (this is the sweet spot—literally)
• 1/4 cup vinegar (plain white vinegar keeps it crisp and tangy)
• 1 teaspoon mustard seeds (they add this amazing little pop of flavor)
• 1/2 teaspoon salt (just enough to make all the flavors sing)

See? Nothing fancy—just honest ingredients that turn into something magical together. Now let’s make some relish!

How to Make Pickle Relish

Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into that incredible homemade pickle relish. Don’t worry, it’s practically foolproof. Just follow these steps and you’ll be rewarded with the most amazing condiment you’ve ever tasted!

Step 1: Combine Ingredients

Grab your favorite medium saucepan – I use my trusty 3-quart one because it gives everything room to bubble without making a mess. Dump in all your chopped pickles, onions, sugar, vinegar, mustard seeds, and salt. No special order needed here – just throw it all in together! Give it a good stir with a wooden spoon until everything’s nicely mixed. You’ll already start smelling that fantastic pickle relish aroma coming together.

Step 2: Simmer the Mixture

Now turn your burner to medium heat and bring that beautiful mixture to a lively boil. Once it’s bubbling away, immediately reduce the heat to low – you want a gentle simmer, not a crazy boil. Set your timer for 10 minutes and let it work its magic! Just give it an occasional stir with your spoon to make sure nothing’s sticking to the bottom. You’ll know it’s ready when the liquid reduces slightly and everything looks glossy and delicious.

Step 3: Cool and Store

Okay, here’s the hardest part – patience! Turn off the heat and let your pickle relish cool completely right there in the pan. Seriously, don’t rush this – it usually takes about an hour. Once it’s room temperature, transfer it to a clean glass jar or airtight container. This stuff keeps beautifully in the fridge for up to two weeks (if it lasts that long – mine never does!).

Tips for the Best Pickle Relish

After making countless batches (some great, some… learning experiences), here are my can’t-miss secrets for pickle relish perfection:

• Taste as you go: After simmering, adjust vinegar for tang or sugar for sweetness – everyone’s perfect balance is different!
• Chop everything the same size: Tiny, even pieces mean every bite has the perfect texture.
• Use crisp pickles: Mushy pickles make mushy relish – look for the crunchiest ones you can find.
• Let flavors mingle: It tastes even better after 24 hours in the fridge – if you can wait that long!

Pickle Relish Variations

Oh, the fun part—let’s mix it up! This pickle relish recipe is like your favorite pair of jeans—perfect as-is, but so easy to customize. Here are my go-to twists when I’m feeling adventurous:

• Spicy kick: Toss in 1 chopped jalapeño (seeds and all if you dare!) for a relish that wakes up your taste buds
• Sweet & smoky: Swap white vinegar for apple cider vinegar and add 1/2 teaspoon smoked paprika
• Garden fresh: Mix in 1/4 cup diced red bell pepper for color and crunch
• Bread & butter style: Use sweet pickles instead of dill and reduce the sugar by half

Seriously, once you start playing with flavors, you’ll never look at relish the same way again. What’s your favorite combo?

Serving Suggestions for Pickle Relish

Oh honey, this pickle relish isn’t just for hot dogs (though it absolutely shines on them)! Here’s how I use it to make every meal pop:

• Classic cookout: Slather on burgers, brats, or grilled hot dogs – it cuts through the richness perfectly
• Next-level sandwiches: Try it on tuna melts, pulled pork, or even egg salad for a zesty twist
• Salad secret weapon: Mix a spoonful into potato salad or coleslaw for instant brightness
• Unexpected winner: Dollop on top of baked brie with crackers – sweet, tangy perfection!

Honestly? I’ve been known to eat it straight from the jar with a spoon. No shame in my pickle-loving game!

Storing and Reheating Pickle Relish

Here’s the beautiful thing about this pickle relish – it gets better as it sits! Just pop it in an airtight jar in the fridge, where it’ll keep its bright flavor for a solid 2 weeks. No reheating needed – that tangy crunch tastes best cold right from the jar. (Though I won’t judge if you sneak a warm spoonful straight from the pan – guilty!)

Pickle Relish FAQs

I get asked these questions all the time about my homemade pickle relish—here are the answers straight from my kitchen experience!

Can I use sweet pickles instead of dill?
Absolutely! Just reduce the sugar by half since sweet pickles are already sugary. My aunt actually prefers it this way—says it reminds her of old-fashioned bread-and-butter pickles.

How long does homemade pickle relish last?
It keeps beautifully for 2 weeks in the fridge (if you don’t eat it all first!). The vinegar acts as a natural preservative. Just make sure to use clean utensils to prevent contamination.

Why does my relish taste bitter?
Oh no! That usually means you overcooked the onions. Next time, try a quick 30-second blanch of the chopped onions in boiling water before adding them—takes the edge right off.

Can I make this relish spicy?
You bet! Toss in some red pepper flakes or diced jalapeños with the other ingredients. My brother adds a whole habanero—but I call that “danger relish”! Try this recipe and share your results—I’d love to hear how your homemade relish turned out!

Print