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A bowl of Relish

Quick Sweet Pickled Summer Vegetable Relish

This modified recipe for Quick Sweet Pickled Summer Vegetable Relish is one I recall eating many times on everything from grilled frankfurters to plank finished pork tenderloin and requires no true canning procedure.
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Prep Time: 10 minutes
Pickling Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: condiments, farmers market, flash pickles, hot dog relish, no canning, pickled, pickled vegetables, pickles, quick pickles, relish, sauces, summer vegetables, sweet and sour, sweet and sour pickles, what to serve with brats, what to serve with hot dogs
Servings: 1 cup
Calories: 211kcal

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Equipment

  • a 1-cup or larger glass jar with a tight-fitting lid
  • food processor
  • glass mixing bowl
  • rubber spatula

Ingredients

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    Ingredients for Quick Sweet Pickled Summer Vegetable Relish

    • 1/2 cup store-bought bread and butter pickles 1 to 2 tablespoons pickle juice reserved
    • 1/2 cup mixed garden vegetables such as sweet red pepper, sweet onion, carrot, cauliflower, or zucchini, rough chopped
    • 2 teaspoons caster sugar may substitute granulated sugar; skip adding it directly into the food processor in step 2, and rather dissolve it completely in the wine vinegar before then adding in step 3
    • 2 teaspoons ground cinnamon
    • 1 teaspoon strong mustard such as Dijon
    • 2 tablespoons white wine vinegar
    • 1/2 teaspoon onion powder
    • black pepper to taste

    Instructions

    The Method

    • Add the store-bought bread and butter pickles and the rough chopped mixed garden vegetables to a food processor.
    • Pulse 1 to 2 times until you get a small chop. Then add the caster sugar and ground cinnamon.
    • Pulse again 1 to 2 pulses until you end up with a lightly coarse mixture. Scrape the blended pickle vegetable mixture into a medium sized mixing bowl (not metal). Add the pickled mustard seeds, pickle juice, mustard, vinegar, and onion powder. Season mildly with freshly cracked black pepper to taste.
    • Using a rubber spatula, stir the relish well. Cover and let the relish marinate at room temperature for two hours. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Transfer the relish to a jar or small bowl with a lid and refrigerate overnight. The flavors marry best the longer the relish sits.
    • Store refrigerated for up to two weeks.
    • This relish accompanies all kinds of grilled vegetables and meats and tastes especially impressive with a plank finished pork tenderloin if you enjoy cooking with cedar. The flavors and aromas open up with a bright and well chilled Grenache or a spiced Old Vine Zinfandel.

    Nutrition

    Serving: 1ounce | Calories: 211kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 307mg | Fiber: 5g | Sugar: 28g | Vitamin A: 697IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.