Relish, pickle
Common food
Photo: Wikipedia
Relish is a finely chopped or minced condiment, typically made from pickled cucumbers, that delivers a bright, tangy, and often sweet crunch. Its vibrant green or red color and glossy texture make it a visually appealing topping. Nutritionally, it's a low-calorie, low-fat way to add a burst of flavor, though its carbohydrate content comes almost entirely from added sugars.
💚 Why it's loved
People love relish for its perfect balance of sweet and sour tang, which can instantly brighten up a rich or savory dish. Its cultural staple status at barbecues and on classic American hot dogs makes it a nostalgic and convenient flavor booster.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high sugar content, with over 29g per 100g, which can cause blood-sugar spikes, especially for those monitoring their intake. To counteract this, use it sparingly as a potent flavor accent rather than a main component, and pair it with protein or healthy fats (like on a hot dog with mustard or in a tuna salad) to help blunt the glycemic impact.
Key benefits
- Adds significant flavor with minimal calories and fat
- Provides a crunchy texture contrast to soft foods
- Contains small amounts of fiber from vegetable base
- A versatile condiment for enhancing simple dishes
- Offers a quick way to add a tangy, acidic note to meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Sweet pickle relish, the most common variety in the U.S., was originally created as a way to use up surplus cucumbers that weren't suitable for making whole pickles.
Full nutrition (scales with serving)
| Water | 62.1 g |
| Energy | 130 kcal |
| Protein | 0.37 g |
| Total lipid (fat) | 0.47 g |
| Carbohydrate, by difference | 35.1 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 29.1 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 14.0 mg |
| Potassium, K | 25.0 mg |
| Sodium, Na | 811 mg |
| Zinc, Zn | 0.14 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.23 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 |
| Choline, total | 4.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 61.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 519 ug |
| Carotene, alpha | 129 ug |
| Cryptoxanthin, beta | 296 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 271 ug |
| Vitamin E (alpha-tocopherol) | 0.58 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 83.8 ug |
| Fatty acids, total saturated | 0.05 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 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 | 0.21 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.09 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.09 g |
| Fatty acids, total polyunsaturated | 0.12 g |
| PUFA 18:2 | 0.06 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between relish and pickles?
Relish is made from cucumbers (or other vegetables) that are finely chopped or minced and then pickled in a brine or vinegar solution, often with added sugar and spices. Pickles are typically whole or sliced cucumbers preserved in a similar brine.
Is relish gluten-free?
Most standard relishes are gluten-free, as their primary ingredients are cucumbers, vinegar, sugar, and spices. However, always check the label for any added thickeners or flavorings that might contain gluten.
Can I make relish at home?
Yes, homemade relish is straightforward. It involves finely chopping cucumbers, onions, and sometimes peppers, salting them to draw out water, then cooking them in a vinegar-sugar brine with spices like mustard seed, celery seed, and turmeric before canning.