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Classic pickle relish skips the dill and heavy sweetness for a clean, bold flavor that highlights fresh summer cucumbers. With mustard seed, celery seed, and a dash of turmeric for color, this relish is a perfect everyday condiment—bright, tangy, and just sweet enough. It’s ideal for topping burgers, mixing into salads, or spooning onto hot dogs.
This classic pickle relish skips the dill and cuts back on the sugar, giving you a clean, balanced condiment with a bit of tang and just enough spice. It’s loaded with chunky cucumber texture and plenty of color from turmeric, celery seed, and mustard seed. If you’re looking for a relish that’s not too sweet and not too sour—this is the one.
Classic pickle relish has been a summer staple in our canning pantry for years. It’s especially popular with folks who don’t love the sweeter styles of relish or the heavy flavor of dill. The flavor lands squarely in the middle—bright and balanced, with just a bit of complexity from the spices.
The texture is what makes this one stand out. Many relishes are too finely chopped or cooked down to mush, but this recipe keeps the vegetables just chunky enough to give each spoonful a bit of crunch. The result is a relish that works beautifully on burgers and hot dogs, but also adds zing to egg salad, deviled eggs, or potato salad.
This tested recipe is adapted from Foolproof Preserving by America’s Test Kitchen. It uses a salt brine to draw moisture from the vegetables before cooking them briefly in a spiced vinegar-sugar mixture. It’s an easy and reliable water bath canning project—perfect for putting up a summer’s worth of cucumbers in a form you’ll actually use.
Ingredients for Pickle Relish
This relish skips the dill and uses less sugar than sweet pickle relish, but still has plenty of old-fashioned flavor.
- Pickling Cucumbers – Use firm, small to medium cukes for best texture. Chop into small pieces, but keep them chunky.
- Onions – Adds savory depth. Yellow or white onions both work well.
- Canning Salt – Helps draw moisture from the vegetables so the finished relish isn’t watery.
- White Vinegar – Use vinegar standardized to 5% acidity for safe canning.
- Sugar – Adds just enough sweetness to balance the vinegar.
- Mustard Seeds – Offer mild heat and great flavor.
- Celery Seeds – Add warm, earthy notes.
- Turmeric – Adds vibrant yellow color and a subtle peppery flavor. Don’t skip it, the relish just isn’t the same without it!
How to Make Classic Pickle Relish
Start by prepping the cucumbers and onions. Chop them into small pieces (but not minced), and place them in a large bowl. Stir in the canning salt and refrigerate for 3 to 4 hours to draw out excess moisture.
After the salt soak, transfer the vegetables to a colander and rinse thoroughly under cold running water. Drain well, then squeeze out as much moisture as possible with clean hands or a towel. Set aside while you prepare the brine.
In a large saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil. Add the drained vegetables and return to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
Ladle the hot relish into prepared jars, leaving ½ inch headspace. Remove air bubbles, wipe the rims, and cap with two-part canning lids. Process in a boiling water bath canner for 10 minutes, adjusting for altitude. Let the jars rest in the canner for 5 more minutes before removing to cool completely.
Altitude Adjustments
If you live at a higher elevation, increase processing times accordingly:
- 0 to 1,000 feet – 10 minutes
- 1,001 to 6,000 feet – 15 minutes
- Above 6,000 feet – 20 minutes
Serving Suggestions
This relish is a go-to condiment in our house, especially for grilled foods. It’s excellent on hamburgers and hot dogs, but also brings flavor to deviled eggs, macaroni salad, or egg salad sandwiches. Try mixing a spoonful into tuna salad for a bit of zip.
Classic Pickle Relish
Equipment
Ingredients
- 5 lbs pickling cucumbers, chopped
- 3 cups onion, chopped
- ¼ cup pickling and canning salt
- 4 cups white vinegar, 5% acidity
- 2 cups sugar
- 2 Tbsp mustard seeds
- 1 Tbsp celery seeds
- 1 tsp turmeric
Instructions
- Stir salt into chopped cucumbers and onions. Refrigerate for 3–4 hours, then drain and rinse thoroughly. Squeeze out excess liquid and set aside.
- Prepare a water bath canner, jars, lids, and rings.
- In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce heat and simmer for 5 minutes.
- Ladle hot relish into prepared jars, leaving ½ inch headspace. Debubble, wipe rims, and cap with two-part canning lids.
- Process in a water bath canner for 10 minutes, adjusting for altitude. Let rest in the canner for 5 minutes before removing to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Relish Recipes
Looking to stock your shelves with more relishes?
You’ll find plenty of tested options on the site, whether you’re looking for something sweet, spicy, or regional. Try Sweet Pickle Relish if you prefer a sweeter flavor, or Dill Relish for that classic dill bite. Corn Relish and Zucchini Relish are great for summer harvests, while Southern Chow Chow and New England Piccalilli offer regional flair.
Don’t miss English-style mixed mustard pickles, or the hearty mixed vegetable Amish Chow Chow—perfect for clearing out the garden.
