406 relish recipes

Turn leftover turkey into a refreshing pasta salad with sweet great peas, crunchy celery topped with bacon.

Double-decker cheeseburgers stack two thin beef patties with a tangy cheddar-mayo-mustard-relish spread between them. The homemade Big Mac alternative made with real ingredients.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

"This delicious fish is great to serve for lunch or for dinner. The beer batter is just the best!"

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Confetti rice salad starts with chicken-flavored rice pilaf tossed with green onions, pimentos, and a sweet vinegar dressing. A colorful, make-ahead cold side dish for cookouts.