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Spicy Pickle Relish Feature

Spicy Pickle Relish

Not to spicy and not too sweet, this pickle relish is AMAZING! A little kick of heat from jalapeños and crushed red pepper will add just the right kick to hamburgers, hot dogs, brats, deviled eggs, or tuna salad.
Servings 4 pints


  • 3 pounds cucumbers
  • 2 cups diced yellow onion
  • 1 red bell pepper, diced
  • 3-5 jalapeno peppers, diced
  • 6-8 garlic cloves
  • 1/4 cup canning and pickling salt
  • 3 cups white vinegar
  • 1/2 cup sugar
  • 3 teaspoons dill seed
  • 3 teaspoons mustard seed
  • 2 teaspoons celery seed
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon crushed red pepper optional


  • Sterilze four pint-size canning jars; set aside. See note.
  • Cut off the cucumber ends and discard. Shred cucumbers and place in a large glass (non-reactive) bowl.
  • Place the onions in a food processor and pulse to finely chop. Add onions to cucumbers and sprinkle with salt. Allow to rest for 1 hour.
  • Drain the cucumber mixture well; rinse with cold water and drain well again.
  • Place red pepper, jalapeños, and garlic in a food processor; pulse until finely chopped. Set aside.
  • In a large pan, bring vinegar and remaining ingredients to a slow boil; simmer until sugar is dissolved.
  • Add cucumber/onion and red pepper/jalapeno/garlic mixtures. Return to a simmer, stirring frequently. Simmer for 10 minutes.
  • During this time, bring a small pan of water to a simmer.
  • When ready to fill the jars, place canning lids in the simmering water.
  • Fill each jar with cucumber mixture, leaving 1/2" of head space. Wipe the rim of the jar to clear any relish that may interfere with proper sealing. Place one sterilized lid on top and twist a canning ring on top. Ring should be secure but not overly tightened.
  • Repeat with other jars.
  • Process the jars for 10 minutes in a hot water bath.
  • Remove and cool completely. Ensure lids sealed before storing.


HEAT: Remove seeds and membranes from jalapeños to reduce the overall spiciness of this relish. 
JARS: I prefer to use jelly (8 ounce) jars which means this recipe will fill approximately 8 jars. It is a good idea to sterilize an extra jar or two just in case!
Keyword condiment, cucumber, pickle, relish