Pickle Relish
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(6)
Ingredients
6-8 servings
- ¾ cup diced and seeded cucumber
- ¾ cup diced green bell pepper
- ¼ cup diced white onion
- ½ cup apple cider vinegar
- 2 tablespoons cane sugar
- ¾ teaspoon mustard seeds
- ¾ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon celery seed
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Preparation
Step 1
In a small pot, combine the cucumber, bell pepper, onion, and ¼ cup of the apple cider vinegar. Bring to a simmer and cook for 10 minutes, stirring occasionally. Drain and discard any excess liquid.
Step 2
Return the veggies to the pot and add the remaining ¼ cup apple cider vinegar, the sugar, mustard seeds, salt, red pepper flakes, and celery seed. Simmer for 5 minutes.
Step 3
Remove the relish from the heat and let cool to room temperature. Chill until ready to use.
Step 4
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Chef's notes
It’s official:
I’m never buying pickle relish at the store again. This homemade version is tangier, crunchier, and more savory and complex.
The recipe makes a very reasonable amount – right around a cup – so it’s actually possible to polish it off within a couple of weeks.
Serve chilled on classic summer grilling recipes like veggie burgers and vegan hot dogs.
Store in the fridge for up to 2 weeks.
Try using it in the filling of deviled eggs.
