This Relish recipe is a classic condiment for summer! A family hot dog relish recipe, homemade with simple ingredients, and perfect on hamburgers too!
Estimated reading time: 7 minutes
Summer is the time for backyard barbecues and our family loves a good outdoor grilling party complete with juicy homemade burgers or hot dogs! This homemade relish recipe is a family favourite that we’ve been making for decades – it gets rave reviews from everyone who tries it and it’s the perfect homemade relish recipe for all your summer barbecues!
Relish is a condiment that’s made with cucumbers, vinegar, sugar, spices, and other ingredients, and it’s served with hot dogs and hamburgers, and used to enhance the flavour of sauces, salad dressings, and so many other dishes.
This relish recipe has been passed down in our family for 3 generations – my grandpa made this relish every summer from fresh cucumbers he grew in his garden and it was one of those classic family recipes that’s so AMAZING you just have to pass it on.
Because hot dog or hamburger relish just isn’t a thing here in Europe where we live and it’s impossible to find at the grocery store, I’ve made my grandpa’s relish recipe over and over so we’ve always got a delicious jar on hand. And besides, when it comes to relish homemade is almost always better!
While that bright green store-bought relish may be a convenient choice for your last-minute BBQ needs, there’s something special and gratifying about whipping up your own homemade batch. Here’s why we choose our homemade relish over store-bough every time:
The mass-produced nature of store-bought relish often means that the flavour is standard and often very sweet. While they provide a familiar taste, the flavours of the ingredients get lost in the sweetness and saltiness.
On the other hand, when you make your own you have the freedom to adjust the flavours to your liking. Homemade relish is often tangier, and you’re able to taste each individual ingredient. The freshness of the ingredients shines through, making homemade relish far more delicious.
Commercially produced relishes often contain preservatives, so much added sugar, and artificial colourings and flavourings to extend shelf life and maintain a consistent appearance.
By making your own you have full control over the ingredient quality. We love using farm-fresh vegetables from the market, or even ones we grow in our own backyard.
Thanks to added sugars and sodium, store-bought relishes can sometimes be surprisingly calorie-dense and not as healthy as you might think.
But when you make it yourself, you control the sugar, salt, and everything else. This means you can make a healthier version tailored to your own dietary needs or preferences, without compromising on taste.
Here are the ingredients you’ll need to make this delicious recipe:
- Cucumbers
- Onions
- Red Bell Peppers
- Green Bell Peppers
- Water
- Pickling Salt
- Vinegar
- Turmeric
- Celery Seed
- Mustard Seed
- Granulated Sugar
- Cornstarch
Here’s what you need to have on hand to make this recipe (paid links):
- a large stock pot
- a food processor
- a colander or strainer
- measuring cups and spoons
- wooden spoons for stirring
- a silicone spatula
- mason jars and lids
- a cutting board
- a chef’s knife
- a canning jar funnel
Time needed: 13 hours and 15 minutes
Follow these steps for the perfect homemade relish recipe every time!
- Start with fresh veggies.
Using high-quality, fresh, in-season cucumbers, onions, and bell peppers for optimum flavour.
- Use pickling salt, not table salt.
Table salt often contains anti-caking agents that can cause the relish to have a white or cloudy colour. Pickling salt is pure and doesn’t contain any of these anti-caking agents.
- Soak the veggies overnight.
Soaking the cucumbers, onions and peppers in salted water overnight creates the perfect salty flavour.
- Don’t forget the spices and sugar!
Adding turmeric, celery seed and mustard seeds creates the perfect sweet & savoury flavour!
- Thicken with cornstarch.
Add a touch of cornstarch to thicken it to the perfect texture.
- Add to jars and process.
Add the relish to sterilized jars and can according to proper canning procedures, or store in the fridge or freezer.
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What is relish?
Relish is a condiment made from diced or chopped fruits or vegetables with added spices, herbs, and seasonings. It’s typically used to enhance the flavour of dishes, especially grilled foods like hot dogs and hamburgers.
How is hot dog relish different from regular relish?
Hot dog relish usually refers to a pickle relish, which is made primarily from diced cucumber. It often has a sweet-tart flavour. Relish recipes can be made from a variety of fruits and vegetables, offering a wider range of flavours.
Is relish shelf-stable?
Yes, if processed properly according to proper canning procedures (use sterilized jars and boil the sealed jars for 5 minutes).
What should I serve with homemade relish?
We love to enjoy it with hamburgers and hot dogs, but it’s also a great addition to my Best Ever Homemade Burger Sauce recipe!!
How long does homemade relish last?
In the fridge an unsealed jar lasts up to 1.5 months, but if canned according to proper canning procedures in sterile jars it lasts up to one year on the shelf in a cool, dark place.
Why is my homemade relish watery?
If yours is too watery, it could be because the vegetables released too much of their natural juices. To prevent this, you can salt the chopped veggies first, let them sit to draw out moisture as directed in the recipe, and then drain before proceeding. You can also add cornstarch to thicken it.
How long does homemade relish last in the fridge?
When stored properly in a clean, airtight container, homemade relish can last in the refrigerator for up to about 4-6 weeks, depending on the sugar and salt content. If you’ve canned the it using proper canning methods, it can last about one year in the pantry.
What can I use relish for besides hot dogs and hamburgers?
It’s such a versatile condiment! It’s great on sandwiches, mixed into salads, served alongside grilled meats, or even blended into sauces and dressings.
Is relish healthy?
The health-factor of relish depends on its ingredients. Making it yourself allows you to control sugar and salt levels, making it potentially healthier than some store-bought versions. As with any condiment, moderation is key.
I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite canning recipe to make in the summer? I’d love to know!
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Relish
Recipe: Equipment
Recipe: Ingredients
- 6 pounds cucumbers unpeeled
- 3 pounds white or yellow onions peeled and halved
- 2 red bell peppers cored and halved
- 3 green bell peppers cored and halved
- 2 quarts water
- 1 cup coarse pickling salt
- 1 quart white vinegar
- 2 teaspoons ground turmeric
- 2 tablespoons celery seed
- 2 tablespoons mustard seeds
- 5 cups granulated sugar
- 2 tablespoons cornstarch
Recipe: Instructions
- Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
- Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
- Cover and let sit overnight or for at least 12 hours.
- The next day, drain the veggies well and return them to the pot.
- Add the vinegar, turmeric, celery seed, mustard seed and sugar.
- Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
- Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
- Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
- Sterilize your jars and lids according to proper canning procedures.
- Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
- Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
- When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
- Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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I lost my Mum’s recipe, but yours is exactly how she made relish! Thank you for sharing!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback
Watch out, because I doubt your Mom was satisfied with a relish that was so salty. Something is missing here? Bad directions perhaps not advising to rinse the veggies before draining thoroughly?
Very disappointed. The relish is far far too salty. I question the use of pickling salt here and also not rinsing the veggies before draining thoroughly? Not impressed.