15 pickle relish recipes

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.

Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Instant pizza turns soft dinner rolls into quick salmon melts, spread with tomato relish, piled with flaked salmon and cheddar, then grilled bubbly. Ready in 15 minutes for a fast lunch or snack.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Leftover turkey with cranberry papaya salsa tops sliced cold turkey with a fresh, spicy tropical relish of diced papaya, dried cranberries, pickled jalapeños, cilantro, cumin, and lime. Ready in minutes, no cooking required.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Creamy Bavarian liverwurst dip blended with sour cream, Dijon mustard, onion, and pickle relish. A rich, savory 10-minute appetizer spread for cocktail rye, crackers, and fresh vegetables.