Sweet relish is primarily made from finely chopped cucumbers (often pickling cucumbers), onions, and sometimes bell peppers, all preserved in a sweet-and- tangy brine of vinegar, sugar (or high-fructose corn syrup in commercial versions), salt, and spices like mustard seed, celery seed, and turmeric—which also gives it that sunny yellow-green color.

Core Ingredients (What’s Actually in the Jar)

Most sweet relish recipes—homemade or store-bought—share the same backbone:

  • Cucumbers : Usually pickling or “kirby” cucumbers, chopped fine. They’re the main bulk and provide the crunch.
  • Onions : White or yellow onions, also finely diced, for sharpness and body.
  • Vinegar : Typically distilled white vinegar or apple cider vinegar, which both preserves and adds tang.
  • Sugar : Granulated sugar in homemade versions; high-fructose corn syrup often appears in mass-market brands.
  • Salt : For flavor and to help draw out moisture from the veggies before cooking.
  • Spices & Color: Mustard seed, celery seed, and turmeric are classic; turmeric doubles as a natural colorant. Some commercial brands add artificial color (e.g., Yellow 5) and preservatives like sodium benzoate.
  • Optional extras : Bell peppers (for color and sweetness), cauliflower, or other veggies in some regional or artisanal versions.

A typical ingredient line from a commercial product looks like: cucumbers, high-fructose corn syrup, water, vinegar, salt, xanthan gum (for thickness), sodium benzoate (preservative), natural flavors, turmeric, and artificial color.

How It’s Made (Briefly)

Homemade sweet relish usually follows this flow:

  1. Chop & salt: Cucumbers and onions are diced fine, mixed with salt, and left to sit (often 2 hours) to draw out excess water.
  1. Drain & rinse: The mixture is drained and sometimes rinsed to control saltiness, then squeezed dry.
  1. Cook the brine : Sugar, vinegar, and spices are brought to a boil.
  1. Combine & simmer: The veggie mix is added to the hot brine and cooked briefly (about 10 minutes).
  1. Pack & process: For shelf-stable jars, it’s packed hot into sterilized jars and processed in a water bath canner; for fridge relish, it’s simply cooled and refrigerated.

Sweet vs. Dill Relish (Quick Context)

  • Sweet relish : Sugary, mildly tangy, yellow-green from turmeric. Classic on hot dogs and burgers.
  • Dill relish : More vinegar-forward, herbal (dill), less or no sugar, greener in color. Often used in tartar sauce or with fish.

Mini Ingredient Breakdown (Store vs. Scratch)

Component| Homemade Typical| Commercial Typical
---|---|---
Sweetener| Granulated sugar| High-fructose corn syrup or sugar
Acid| Apple cider or white vinegar| Distilled vinegar
Thickener| None (reduced brine)| Xanthan gum or similar
Preservative| Refrigeration or canning| Sodium benzoate
Color| Turmeric| Turmeric + artificial Yellow 5
Extras| Mustard/celery seed, onion| Natural flavors, spices

TL;DR

Sweet relish = chopped cucumbers + onions + sugar + vinegar + salt + spices (mustard seed, celery seed, turmeric), with optional bell peppers and preservatives/color in store versions.

Information gathered from public forums or data available on the internet and portrayed here.