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Homemade pickle relish

My best friend Adrienne was in town a few weeks ago for a concert, and I wanted to make homemade veggie burgers for dinner before we went out. And by “homemade veggie burgers” I mean both patties and buns. So I definitely wasn’t going to squeeze out a glob of store bought, neon green pickle relish onto buns that took hours to make.

I did a few Google searches, and there seemed to be a few different methods you could use. I went with a pretty basic soaking and boiling of the vegetables, paired with a strong, but earthy seasoning.

When making pickle relish, you need to make sure to start with kirby or libby cucumbers. They’re a bit smaller than the cucumbers you’d want to use in a salad, and are often labeled as “pickling cucumbers” at grocery stores.


3 kirby (aka libby) cucumbers
1/2 a green bell pepper
1/2 a red bell pepper
1/2 an onion
1/2 a lemon
2 tsp kosher salt (divided)
3 c ice cold water
1/4 c red wine vinegar
1/4 c white vinegar
1/2 tsp granulated sugar
1/8 tsp onion powder
1/8 tsp white pepper
1/8 tsp mustard powder
2 hefty pinches ground cloves


1. Cut ends off cucumbers, then cut into quarters so that you can remove the seeds. Dice cucumbers into small and uniform pieces.

2. Dice bell peppers and onions into small pieces, in similar size to cucumbers.

3. Combine vegetables, juice from 1/2 a lemon, 1 tsp of salt, and ice cold water in a dish.

4. Cover and let sit for at least an hour. Strain and pat dry.

5. In a sauce pan whisk together vinegars, remaining kosher salt, sugar, onion powder, white pepper, mustard powder, and pinches of ground clove.

6. Add freshly strained vegetables, then turn on medium high heat. Let cook until the cucumbers have softened a bit, but are still crispy (about 5 minutes).

7. Transfer to jars, let cool, then store in a refrigerator for up to 5 days.

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