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This Spicy Pickle Relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!
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WOW lookie me canning Spicy Pickle Relish with veggies from my garden!
I feel all farmer-ish and stuff. 
This spicy pickle relish is actually something that I have been wanting to make for years, but have just put off for one reason or another.
I guess the 3+ pounds of cucumbers that popped up in my garden spurred me on to get it done. The last thing I want to do is waste any bit of the gorgeous garden veggies that I grew with my own little hands.
It is hard to believe that this girl, the one that could barely keep a chive plant alive, has two raised bed gardens that have actually done OK this year.
We just won't discuss the whole beet issue. Nothing like sprouting 18 gorgeous little baby beet plants, then planting them in the garden, and watching all but one die but, as I said, we won't discuss that.
I will tell you one cool thing, come in close so I can whisper, I don't want this getting around to just anybody.....
This is a magic pickle relish. Yup, uh-huh, you heard me right.
Why is it magic?
Well, it performed a miracle for me.......
It made my husband fall in love with it, and don't mean just strongly like, I am talking the full-blown pity pat, heart fluttering love. 
That has got to be magic because before this recipe he absolutely hated pickle relish and didn't want me to put it in anything!!
In This Post
🥘Ingredients
These are the ingredients needed to make this Spicy Pickle Relish recipe.
- cucumbers
- yellow onion
- red bell pepper
- jalapenos
- pink salt
- white vinegar
- Besti Monk Fruit and Allulose Sweetener
- garlic
- dill seed
- mustard seed
- celery seed
- turmeric
- pint-sized canning jars, lids, and rings
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Spicy Pickle Relish. You will find the full directions in the recipe card at the bottom of the post.
- Place the cucumber and onion in a food processor and pulse until they are finely chopped.
- Pour the cucumber and onion mixture into a large bowl and sprinkle with the salt.
- Drain the cucumber mixture in a colander; rinse with cold water and drain well.
- Boil the vinegar, erythritol, garlic, dill seed, mustard seed, celery seed, and turmeric.
- Add the cucumber mixture, bell pepper, and jalapeno pepper, and boil for 10 minutes.
Substitutions
- Peppers - you can use whatever peppers you prefer.
- Sweetener - you can use whatever keto sweetener you prefer or regular sugar if you are not low carb.
🍽 Equipment
You will need a food processor, a large glass bowl, a colander, a large pot, sterilized pint mason jars, rings, and lids, and a water bath canner.
Storage
Store the canned spicy pickle relish in a cool dry place for up to a year. Once opened the relish will last for up to a month in the refrigerator.
💭Top tip
Be careful not to over-chop the cucumber and onion in the food processor or it can end up mushy.
FAQ about Spicy Pickle Relish
Homemade pickles which have been canned properly with sterilized jars (be sure that a seal has been created) can be stored in the refrigerator, in the pantry, or in a cabinet for up to 1 year.
As long as it is stored in the refrigerator it should last about a month.
Yes, as long as you use keto-friendly sweeteners in your recipe.
More Keto and Low Carb Cucumber Recipes
Looking for more keto cucumber recipes like this? Try these Garlic and Ginger Pickles, Spicy Peanut Cucumber Noodle Salad, or this Creamy Cucumber Salad.
Other fabulous recipe ideas to try are these Everything Bagel Cucumber Bites, Smashed Cucumber Salad, and this Cucumber Salsa with Fresh Tomatoes.
Spicy Pickle Relish (Sugar-Free & Keto)
Ingredients
- 3 lb cucumbers seeded and rough-chopped
- 1 large yellow onion chopped
- 1 red bell pepper seeded and chopped
- 3 or 4 jalapenos chopped (I left the seeds in to add a bit more heat)
- 1/4 cup pink salt
- 3 cups white vinegar
- 3/4 cup Besti Monk Fruit and Allulose Crystilized Sweetener
- 6 cloves garlic minced
- 3 tsp dill seeds
- 3 tsp mustard seeds
- 2 tsp celery seeds
- 1/2 tsp turmeric
Instructions
- Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
- Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
- Drain the cucumber mixture in a colander; rinse with cold water and drain well.
- In a large pot, bring vinegar, sweetener, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
- Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
- Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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tracy
I made this and boy am I glad I did ! Super good! It reminds me of chow-chow . I tripled the recipe and still don't think it's enough. I will definitely be making this every year.
Bobbi
Yay!! I am so glad you said it reminds you of chow-chow. I lived in the south for a few years and developed a love for chow-chow. This was kinda fashioned after it 🙂
Unknown
Did you peel the cucumbers first?
Bobbi | Bobbi's Kozy Kitchen
Nope, just gave them a good scrub ?
Unknown
How long does the relish last canned? Also- how long should I wait before eating? thanks x
Nicole
Has this recipe been updated or changed? I have made this a couple years now but it didn’t use sweetener? Do you use the same amount of sugar?
bobbiskozykitchen
Yes, I use low carb sweeteners now due to health reasons but, if you are not low carb, you can use the same amount of regular sugar.
Bobbi | Bobbi's Kozy Kitchen
I would say at least 2 weeks, but with it being pickled I would think longer. We eat it so fast it doesn't last long LOL
Unknown
i just made a 4x batch and it seems very salty or tangy. Will this go away with time?
Donna
How many quarts does this make?
bobbiskozykitchen
This recipe will make approx 6 pint jars of pickle relish.
Bobbi | Bobbi's Kozy Kitchen
Hhmmmm tangy I can undestand as this recipe makes the relish spicy (tangy) but salty? I am not sure. I have made this several times, along with friends and family, and the salt level has always been fine. I am sorry this didn't work well for you. I hope the flavored was better after sitting for a bit!
Unknown
Rinse very well before putting on to cook
Unknown
Can you use zucchini in place of or mixed with the cucumbers?
Bobbi
I have never tried using zucchini. I would think, since they are pretty comparable to a cucumber, that it would work well. Let me know if you try it!
Unknown
Why sugar substitute? I was looking for relish without sugar.
Bobbi
The sugar balances out the spicy/tangy flavor profile. The sugar substitute instead of regular sugar is because I am low carb.
Unknown
Why the special salt? I pulled up the link and see that it is a course sea salt. Would any course sea salt work?
Bobbi
I use Redmond's in everything because it contains natural minerals that are really important on a low carb or keto diet. You can always use regular salt if you prefer.
Unknown
what about splenda as a substitute?
Bobbi
Splenda is a blend of dextrose, maltodextrin, and sucrolose so not really great for keto.
Chappy
Once they relish has been sealed in jars how long should we wait to eat and how long will it last on the shelf unopened? Thank you!!
Bobbi
Once the jars have cooled you can go to town 🙂 The relish should last about a year.
Unknown
My first time making this.... it definately is not your grandmother's relish. Just took jars out of hot water bath and they are beautiful. Left-over is in dish on counter...with a spoon next to it. Did I say yummy?..well it is. Thank you for a life long recipe.
MachelleKalb
Ugh...i forgot to rinse mixture after salting ... I may be doing this over.
jlkerns007
Just a FYI. I grow a lot of hot peppers including several super hots to sauces and powders every year. Seeds don't actually have any heat of their own. The heat is produced by the ribs they are attached to and some of the capsaicin ends up coating the seeds. Seeds don't add to the flavor and sometimes can add some bitterness. That's why I use a food mill to remove the seeds from my fermentations. Anyways, I will be trying this recipe during my next growing season. Oh, and I am 7 years Keto. 🙂
Anonymous
Beets, oh beets! They hate to be transplanted, so just plant your seeds directly. I add a small amount of borax for the boron to the soul. Have had pretty good luck. Same to you next try.
Unknown
Did you use distilled white vinegar, white rice vinegar, or white wine vinegar?
Bobbi | Bobbi's Kozy Kitchen
You could actually use any of those but I used distilled white vinegar in this recipe.
Heather
Do these have to be canned, or can I place them in refrigerator? How long might they last that way? Thanks!
Bobbi | Bobbi's Kozy Kitchen
I have not made this without the canning process. I do make pickles by pouring the boiling brine over them in a jar, place the lid on, let the jar cool, then store in the fridge. Those pickles (and pickled eggs) last a long time. I am not sure of an exact time frame but we always eat them all before they could go bad.
Anonymous
I just have this simmering on the stove right now. I am in love with this recipe. Is there any way that I could thicken the juice up a bit?
Bobbi | Bobbi's Kozy Kitchen
I have never thickened a relish but you could experiment with some xanthan gum if you are keto I guess.
Kim
Can you use any of the monk fruit sweeteners.
bobbiskozykitchen
You can use any keto sweetener you prefer, just be aware that the amounts and crab count may be different.
Cathy Strzempka
When do you add the garlic, with the onions and cukes or with peppers? They are in the ingredients list but not the recipe.
Cathy Strzempka
Never mind, old lady brain misread:D
bobbiskozykitchen
No worries, I do it myself sometimes LOL
PAM SYKES
I haven't tried this recipe yet, but plan to do it soon, but from what I have read, none of the sweeteners such as allulose, and others have been approved for canning....only stevia and sucralose, which bothers some people's stomach...can you point me in the direction to show that it is ok? ..and does the one you use, taste sweet and no aftertaste? Thanks!
bobbiskozykitchen
There are no published pH tests for canning with monk fruit. Allulose, however, has been found to be heat stable and approved for commercial canning. Allulose also doesn't change the flavor or structure of food, or crystallize. I tend to be a rebel canner so I still use the monk fruit allulose blend for all of my canning but, if you prefer you can use just allulose (it is available on the same website I have linked) you will just have to increase the amount of sweetener you use because Allulose is not as sweet as regular sugar.