How to Make Classic Homemade Relish: Simple Step-by-Step Recipe

Last Updated April 25th, 2024 at 03:20 pm by Lisa

Homemade Relish is a crisp, fresh mixture of simple vegetables you can make in minutes. Store-bought versions are convenient, but once you taste a bright, homemade relish you’ll prefer it every time. Chop it coarse for texture or pulse it finer in a food processor to suit your preference. Spoon over hot dogs or heap onto burgers as part of your next cookout menu.

This relish also opens the door to many hot dog and burger topping ideas. A bowl of this crunchy condiment elevates classic grilled fare and adds a fresh, tangy bite.

• Relish can be made from one ingredient or a combination of vegetables and fruit, chopped coarsely or finely.
• Texture varies depending on whether you hand-chop or process the ingredients; use a knife for a chunky relish or a food processor for a smoother spread.
• It’s a great way to use up extra produce like cabbage, cucumbers, or pickles and turn them into a flavorful topping.

Homemade Relish Recipe

• 1 green bell pepper, finely chopped
• 1–2 dill pickles, finely chopped (or use diced cucumber)
• 1 cup green cabbage, finely shredded
• ¼ cup onion, finely chopped
• 1 tablespoon apple cider vinegar
• 2 tablespoons yellow mustard
• ½ teaspoon sea salt
• ½ teaspoon ground pepper

Finely chop the bell pepper, dill pickles, cabbage, and onion on a cutting board or pulse them in a food processor for a finer texture. Combine all ingredients in a medium bowl and stir in the apple cider vinegar, mustard, salt, and pepper until evenly mixed.

Transfer the relish to an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. Use within one week. For outdoor events, this relish holds up well at room temperature for short periods during a cookout.

PRO TIP: Pulse all ingredients in a food processor for a fine, uniform relish. If you prefer a chunkier texture, hand‑chop everything on a cutting board.

Homemade Relish Variations & Swaps

You can customize relish endlessly depending on what you have on hand or flavors you prefer.

Kinds of peppers: Substitute different peppers—sweet red or green bell peppers, pickled hot peppers, or spicier types like serrano—for varying heat and color.

Spices: Add mustard seed, celery seed, coriander seed, celery salt, dill seed, or red pepper flakes to boost flavor and complexity.

Onions: Any onion works—white, yellow, red, or milder sweet onions like Vidalia for less sharpness.

Pickles: Use store-bought or homemade pickles, English cucumbers, or sweet bread-and-butter style pickles for different textures and sweetness.

Vinegars: Apple cider, white vinegar, white wine vinegar, or even lemon juice will brighten the relish.

Tomatoes: Dice green tomatoes for a classic tangy twist or add a bit of red tomato for color and freshness.

Sweetness: A touch of brown sugar, maple syrup, or white sugar can transform it into a sweeter relish if desired.

Why Make Your Own Relish?

Store-bought relish is convenient, but many commercial versions include additives like xanthan gum, high fructose corn syrup, artificial coloring, and other preservatives. Making relish at home keeps the ingredient list simple and transparent while delivering a brighter, fresher taste.

• Hot relish — add spicy chilies like habanero, cayenne, or red jalapeño for heat.
• Dill relish — increase the proportion of dill pickles and use a tart pickle variety for bold tang.
• Onion relish — make it onion-forward with sweet Vidalia or another mild onion.
• Chow-chow — a Southern-style relish with tomatoes and spices for a chunky, spiced relish.
• Classic sweet relish — finely dice ingredients and add more sugar for a traditional sweet relish.

Relish FAQs