Sweet and Spicy Pickle Relish

Looking for a spicy pickle relish that's not overly sweet? This recipe gives just the right amount of sweetness with a hint of spice that will have you coming back for more. Made with jalapenos for not too spicy not to sweet relish consistency (just like Cowboy Candy).

Love Dips, Sauces and Condiments? Try Warm Muffuletta Dip and Buffalo Chicken Dip next.

Why it works

Sweet and spicy pickle relish is a flavorful condiment that adds a perfect balance of heat and sweetness to hot dogs, burgers, sandwiches, and more. Unlike store-bought versions, homemade relish lets you control the ingredients and heat level. This version features crunchy cucumbers and peppers in a tangy vinegar syrup infused with sugar and spices.

Another virtue of this type of relish is that it has the ability to reduce hips of garden produce into a compact and manageable form, once they are shredded and simmered. Whether you're preserving a summer harvest or creating your own pantry staples, this relish is easy to make and ideal for canning.

Can I use relish for anything other than hot dogs?

True, it's spectacular on hot dogs, but this condiment can do so much more. I think it's time to expand the ways we can use that pickle relish on things like tuna salad, deviled eggs, potato salad and tartar sauce. And why not make it into a "burger sauce" which is mayo/ketchup/relish. Since it's essentially a chopped pickle, a good spicy relish is also a key to a high quality Italian sub, or any sandwich made with deli meat.

Sweet & Spicy Pickle Relish Ingredients

• Cucumbers: Use raw medium sized cucumbers and chop them into small chunks.
• Red bell pepper & onion: Also chopped very finely
• Sea salt: You can also use kosher salt, just make sure to not use regular table salt that has caking agents and no iodized salt.
• Sugar: granulated or Turbinado sugar
• Apple cider vinegar
• Mustard seeds, celery seed & turmeric
• Crushed red pepper flakes
• Jalapeño: finely minced (for extra heat)

How to make Sweet and Spicy Pickle Relish

The first step is to combine the chopped cucumbers, peppers, and onion in a large bowl. Sprinkle with salt, mix well, and cover with ice water. Let sit for 2 hours to draw out excess moisture. Drain well and press out as much liquid as possible using a fine-mesh strainer or cheesecloth.

In a large non-reactive pot, combine the sugar, apple cider vinegar, mustard seeds, celery seed, turmeric, and crushed red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Add the drained vegetable mixture to the pot.

Simmer uncovered for 10-15 minutes, stirring occasionally, until the mixture is slightly thickened and the flavors are well blended.

Ladle the hot relish into sterilized half-pint jars, leaving ½ inch of headspace. Remove any air bubbles by tapping the jars or using a bubble remover tool. Wipe the rims clean, apply lids and bands, and tighten to fingertip-tight.

Tips on making this recipe

• Use cheese grater to shred the vegetables instead of a food processor
• Adding more apple cider vinegar after the cucumbers have simmered ensures a better brine, as the vegetables produce water when cooked.
• Wear gloves when chopping hot peppers like jalapeños to prevent burns.
• Use a food processor for quicker chopping and more uniform texture.
• Let the chopped vegetables drain thoroughly to avoid watery relish.
• Taste the mixture before canning to adjust sweetness or heat.
• Add more red pepper flakes or jalapeño for a spicier version.
• For a smoother relish, pulse the final mixture briefly in a food processor.
• Label jars with the date they were canned.
• Use white vinegar for a lighter color if desired.
• Sterilize jars in hot water or the dishwasher before filling.
• Always follow safe canning practices to prevent spoilage.

Canning instructions

• Prepare a boiling water bath canner and bring enough water to cover the jars by at least 1 inch. Place filled jars into the canner using a jar lifter. When water returns to a boil, process jars for 10 minutes (adjust for altitude if necessary).
• After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing. Carefully transfer the jars to a towel-lined surface and let them cool undisturbed for 12-24 hours.
• Check seals by pressing the center of each lid. If it does not pop back, the jar is sealed. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use them within a few weeks.

Storage

• Room temperature: Properly processed and sealed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
• Refrigerate: Uncanned jars should be refrigerated and used within 2 to 3 months.

More condiments, seasonings and sauces

• Cowboy Candy (Candied Jalapenos)
• Homemade Chipotle Seasoning
• Balsamic glaze
• Indian Mint Yogurt Sauce