135 relish recipes

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

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

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

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.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Peppered pork roast with sour cherry salsa: coarsely pepper-crusted pork loin roasted simple, served with a sweet-hot relish of cherries, green chiles, peppers, and cilantro. Holiday-worthy and easy.

Southwest beef fajitas: thin-sliced round steak marinated in lime, chili, and garlic, broiled fast and tucked into flour tortillas with salsa, relish, and guacamole. Authentic Tex-Mex, 40 minutes.

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.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Fresh no-cook salsa with ripe tomatoes, honeydew melon, pineapple, cilantro, and lime juice. A bright, fruity relish for grilled fish or meat that comes together in 20 minutes.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.