This is a cooked, thickened relish built from finely diced dill pickles, yellow mustard, apple cider vinegar, onion, celery seeds, turmeric, and a small amount of cornstarch to hold it together. It takes about 15 minutes start to finish and uses one saucepan. The honest reason to make it: store-bought relish is either too sweet or too thin, and this one is neither.
What makes this version work
Two things actually matter here. First, the cornstarch slurry — it gives the relish a spreadable, clingy consistency instead of a watery puddle that slides off a bun. Stir it in off the heat, then return the pan to low and cook just until the mixture tightens, about 60 to 90 seconds. Pull it too early and it stays loose; cook it too long and it turns gluey. Second, the turmeric is doing more than coloring the relish gold — it rounds out the sharp vinegar edge without adding sweetness, which keeps the whole thing tasting sharp and clean rather than candy-like.
Mistakes to avoid
- Chopping the pickles too coarse. Big chunks don’t distribute evenly and the relish won’t spread well. Aim for a fine dice, roughly ¼ inch or smaller.
- Skipping the drain step on the pickles. Dill pickles carry a lot of brine. If you add them straight from the jar without pressing out some of the liquid, the relish will be too thin even after the cornstarch.
- Cranking the heat to rush it. High heat scorches the mustard and makes the vinegar too sharp. Medium-low the whole way through.
- Tasting only while it’s hot. The flavor shifts noticeably as it cools — it gets tangier and the celery seed comes forward more. Always do a final taste check at room temperature before adjusting seasoning.
- Adding the cornstarch dry. Mix it with a splash of cold water first. Dumping dry cornstarch into a hot liquid creates lumps that don’t cook out.
Smart swaps
- Celery seeds: These are worth buying if you don’t have them — they’re cheap and last forever. In a pinch, a small amount of finely minced celery works, but the flavor is milder.
- Apple cider vinegar: White wine vinegar is the closest substitute. Plain white vinegar works but is sharper, so use slightly less.
- Yellow mustard: Whole grain mustard adds texture and a slightly more complex bite. Skip Dijon here — it makes the relish taste more like a French sauce than a burger condiment. That’s a fine thing, just not what this recipe is going for.
- Sugar: A small drizzle of honey works as a 1-for-1 swap if you want a slightly rounder sweetness.
Keeping and reheating
Transfer the cooled relish to a clean jar or airtight container and refrigerate for up to 3 weeks. The flavor actually improves after a day in the fridge as everything settles together. For longer storage, freeze in a small freezer-safe container for up to 3 months — leave a little headspace since it expands. Thaw overnight in the refrigerator. No reheating needed; serve it straight from the fridge or let it sit at room temperature for 10 minutes if you prefer it less cold on a burger.
Dill Pickle and Mustard Relish
Ingredients
- 2 cups dill pickles Finely chopped
- 1 cup yellow mustard Preferably Dijon for depth of flavor
- ½ cup apple cider vinegar For tanginess
- ⅓ cup white sugar Adjust to taste
- ½ teaspoon turmeric powder Adds color and warmth
- 1 teaspoon celery seeds For a mild, peppery crunch
- ½ teaspoon salt Adjust to preference
- 1 cup onion Finely diced
- 1 tablespoon cornstarch For thickening
Instructions
- In a saucepan over medium heat, combine the finely chopped dill pickles, diced onion, yellow mustard, and apple cider vinegar. Stir well.
- Add the sugar, turmeric powder, celery seeds, and salt. Stir to incorporate, and bring the mixture to a gentle simmer.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk it into the simmering relish mixture to thicken.
- Continue cooking for about 8-10 minutes, stirring occasionally, until the relish thickens to a consistency that coats the back of a spoon.
- Remove from heat and let cool slightly. Transfer to sterilized glass jars while warm, sealing them tightly.
- Allow the relish to cool fully before refrigerating. It can be used immediately but develops deeper flavors after 24 hours.
Notes
- For added complexity, experiment with whole grain mustard instead of yellow mustard.
- You can also add a touch of honey for extra sweetness.
Nutrition
Your questions, answered
Can I use sweet pickles instead of dill pickles?
You can, but the result will be a noticeably sweeter relish that competes with the mustard rather than working with it. If you go that route, cut the added sugar entirely and consider reducing the vinegar by half.
My relish turned out too thick — how do I fix it?
Stir in a teaspoon of water or pickle brine at a time over low heat until it loosens to the consistency you want. Pickle brine is the better choice — it keeps the flavor in balance.
Does this relish need to be canned or processed for long-term storage?
No — this is a refrigerator or freezer relish, not a shelf-stable canned product. It keeps 3 weeks in the fridge and 3 months in the freezer without any water-bath processing.
Can I make this without cooking it at all?
Not really — the cooking is what activates the cornstarch and melds the vinegar with the mustard. A raw mix of these ingredients will taste sharp and separated rather than cohesive.
What’s the best way to use this on a burger specifically?
Spread it directly on the bottom bun before the patty goes on, the same way you’d use mustard. It also works well mixed into burger sauce — stir a tablespoon into mayo for a quick tangy spread.
Can I double the batch without any issues?
Yes, doubling works fine in a larger saucepan. Just be aware that a bigger volume takes a little longer to come up to temperature, so watch the cornstarch stage closely — stir constantly and pull it off heat as soon as it thickens.
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