Quick Pickle Relish

The co-host of America's Test Kitchen, Julia Collin Davison, says that store-bought relish (especially the sweet kind) is loaded with added sugars. Cut the calories out of your summer BBQ by making your own relish using her easy and delicious recipe. 

Note: The serving size is two tablespoons. 

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3/4 cup Seasoned rice vinegar
1/4 cup Water
1 Garlic clove (peeled and halved)
1/4 tsp Ground turmeric
1/8 tsp Black peppercorns
1/8 tsp Yellow mustard seeds
8 oz Pickling cucumbers (ends trimmed, sliced 1/4 inch thick)
2 Sprigs fresh dill

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to a boil in medium saucepan over medium-high heat. This will make hot brine.

Place one 1‑pint jar under hot running water until heated through, about one minute; shake dry. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes.

Cover jar with lid and refrigerate for at least two and a half. Dump the pint of pickles into a food processor to cut up into relish.

Note: This relish can be refrigerated for up to 6 weeks; pickles will soften significantly after 6 weeks.