Cucumber Sweet Pepper Relish

Why you’ll love it

• It’s just plain delicious. It captures the classic tangy-sweet charm of an old-fashioned sweet pepper recipe while adding a subtle horseradish kick. 
• Easy to make and store. No water bath or canning required—simply prep, mix, and jar for a refrigerator or freezer-ready relish. 
• Versatile topping & side. Perfect on burgers, hot dogs, sandwiches, cheese boards, or stirred into salads like potato, egg, or tuna salad for a tangy-sweet boost.

Ingredients you’ll need

• Cucumbers. For the best crunch, go for firm, fresh cucumbers with minimal seeds, like  English cucumbers. Regular garden cucumbers work too—just be sure to scoop out the seeds and drain them well. 
• Salt. Salting the chopped cucumbers not only seasons them but also draws out their excess water, preventing the relish from turning watery. Just be sure to use pickling salt or coarse kosher salt here, as iodized table salt can cloud the liquid and alter the flavor.
• Bell Peppers. For that classic, old-fashioned sweet pepper relish vibe, I use green and red peppers, but orange or yellow bell peppers work just as well. You can even swap out some of the bell peppers for poblano peppers or banana peppers for even more depth.
• Onions. Sweet onions make the most sense in a sweet relish recipe, but yellow, white, or even red onions will also work if you want a little extra punch. 
• Sugar. It balances the acidity and helps create that irresistible sweetness. Use granulated sugar to keep things clean and classic, or light brown sugar for more depth. 
• Horseradish. The subtle heat and complexity keep this relish recipe from being too sweet. If you don’t have prepared horseradish, a small amount of freshly grated horseradish or wasabi paste can mimic the effect—a little goes a long way!
• Pickling Spices. To keep the relish from tasting flat, I use classic pickling spices, including celery seeds and mustard seed. If you don’t have celery seed, caraway, or fennel seed can step in for a similar kick. Turmeric is also a great optional add-in.
• White Vinegar. Combined with sugar, horseradish, and spices, it creates the signature tangy-sweet brine that preserves the relish. Feel free to swap in apple cider vinegar for a slightly fruitier finish. Balsamic or red wine vinegar may be too intense here. 

Recipe tips and FAQs

• Salting and draining the cucumbers is the most important step. Skip the old-school sack method and set the salted cucumbers in a colander over a large bowl, cover it, and refrigerate. By morning, you’ll be amazed at how much liquid has drained off! Rinsing them afterward removes extra salt and keeps them crisp. 
• When chopping your veggies, aim for small, uniform pieces. This ensures you get a satisfying balance of tangy sweetness and crunch in every spoonful. I like my relish a little chunky, so I dice the cucumbers, peppers, and onions into about ⅛ – ¼ inch pieces. 
• Let the relish rest in the fridge before serving. Technically, you can use it right away, but I recommend letting it sit in the refrigerator for at least 24 hours before serving. This gives the fresh veggies time to marinate gently in all that tangy-sweet goodness.

Variations

Once you’ve mastered the base sweet relish recipe, the add-in options are endless:

• Spicy – Add a diced jalapeño, serrano, a pinch of red pepper flakes, or a dash of hot sauce for a little heat with your sweet. 
• Garlicky – Stir in a couple of finely minced garlic cloves for a bolder, more savory punch.
• Herby – Add a few sprigs of fresh dill, tarragon, or parsley to each jar to infuse garden-fresh flavor. 

How to safely store this relish

Since no water bath or pressure canning is required, this relish is not shelf-stable. Here’s how to safely jar it for refrigerator or freezer storage only: 

1. Start with clean jars: Wash your jars and lids in hot, soapy water or run them through the dishwasher. Make sure they’re completely dry before filling.
2. Leave headspace: When spooning relish into jars, leave about ½ inch of space at the top. This prevents overflow and makes freezing easier. 
3. Seal tightly: Wipe jar rims clean before putting lids on, then screw them on snugly (but not too tight!). 
4. Label and date: Add a label with the date you made the relish. It’ll keep in the refrigerator for up to 6 weeks, or in the freezer for up to 6 months.  Thaw overnight in the refrigerator and give it a good stir before serving.

More quick-pickled salads & sides

• Carolina Caviar {aka Redneck Caviar}
• Southern Vinegar Coleslaw with Dill Pickles
• Old-Fashioned Cucumbers and Onions in Vinegar Dressing
• Sweet and Savory Citrus Purple Coleslaw