Pickle relish, hamburger
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Pickle relish is a finely chopped, sweet-and-sour condiment made from cucumbers, brined and cooked with sugar, vinegar, and spices. Its texture is a satisfying, crunchy mosaic of tiny green pieces, delivering a bright, tangy punch with a distinct sweetness. Nutritionally, it's a low-calorie, high-carb flavor booster, with nearly all its 34.48g of carbs per 100g coming from added sugar.
Calorie split: 2% protein · 95% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People love it for its iconic sweet-tart flavor and crunchy texture that instantly elevates a hot dog or hamburger. It's a nostalgic, culturally ingrained taste of American cookouts and diners, offering a burst of brightness to rich, savory dishes.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high sugar content, which can cause blood-sugar spikes, making it less suitable for diabetics or those monitoring sugar intake. It can also be high in sodium. To counteract, use strict portion control (a tablespoon or less), and pair it with protein-rich foods like grilled chicken or beans to help blunt the glycemic response.
Key benefits
- Adds significant flavor for minimal calories (129 kcal/100g).
- Provides a crunchy texture contrast to soft foods.
- Contains small amounts of dietary fiber (3.2g/100g).
- Acts as a versatile, shelf-stable condiment.
- Can enhance palatability of lean, plain proteins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bright green color of many commercial sweet relishes comes from a food dye called Yellow #5, as the natural color of cooked cucumbers is a more muted olive.
Full nutrition (USDA data · scales with serving)
| Water | 61.1 g |
| Energy | 129 kcal |
| Energy | 540 kj |
| Protein | 0.63 g |
| Total lipid (fat) | 0.54 g |
| Ash | 3.2 g |
| Carbohydrate, by difference | 34.5 g |
| Fiber, total dietary | 3.2 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 17.0 mg |
| Potassium, K | 76.0 mg |
| Sodium, Na | 1096 mg |
| Zinc, Zn | 0.11 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 2.3 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.62 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 267 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.05 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.27 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.11 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.13 g |
| Fatty acids, total polyunsaturated | 0.13 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.06 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.02 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.02 g |
| Arginine | 0.04 g |
| Histidine | 0.01 g |
| Alanine | 0.02 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.15 g |
| Glycine | 0.02 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
Is pickle relish the same as chopped pickles?
Not exactly. Relish is specifically made from cucumbers that are brined, cooked with sugar, vinegar, and spices, then finely chopped. Chopped pickles are just that—pickles cut into pieces, without the added sweet cooking process.
Why is my relish watery?
This can happen if the cucumbers weren't adequately salted and drained before cooking, or if the relish wasn't simmered long enough to evaporate excess moisture. It's a common issue in homemade batches.
Can I make relish less sweet?
Yes, especially when making it at home. You can significantly reduce the sugar in recipes. For store-bought, look for brands labeled 'dill relish' or 'hot dog relish,' which are typically savory and low-sugar compared to sweet relish.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.29 kcal/g · 2% calories from protein · 3.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 14.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.