Pickled Relish

Pickled Relish

Tailgates, barbecues and block parties aren’t complete without this homemade relish.


16 ounces relish


  • 2 cups cucumber, peeled, seeded and diced
  • 2 cups cucumber, unpeeled, seeded and diced
  • 2 cups yellow pepper, seeded and diced
  • water for soaking
  • 1/2 cup apple cider vinegar
  • 1/8 cup kosher salt
  • 1 cup Domino® Granulated Sugar
  • 1/4 teaspoon ground ginger


Place diced cucumbers and peppers in a large bowl and cover with water. Cover with plastic wrap; set aside for 3 to 4 hours. Drain the water from the cucumber/pepper mixture.

Heat vinegar, salt, sugar and ginger in a saucepan and bring to a boil. Reduce heat to a simmer; add cucumber/pepper mixture. Simmer on low heat for 10 to 15 minutes, stirring while cooking.  

Remove from heat and allow mixture to cool. Drain mixture, reserving liquid.

Put the mixture into jars or other containers with tight-fitting lids; add in a small amount of the reserved liquid to cover most of the mixture. Discard any remaining liquid.  

Store in the refrigerator for up to 2 weeks.


For long term storage, fill warm, sterilized jars with relish, leaving a 1/4-inch space at the top. Wipe rims clean; seal with lids and rings. Using tongs, place the jars into a hot water bath; be sure that the jars do not touch one another, and are fully submerged. Cover the pot with the lid; heat water to a slow boil for about 10 to 15 minutes. Use tongs to remove jars from pot; allow to cool. Check seal after 12 to 24 hours. Store for up to 1 year in a cool, dry place.