The Partiologist: Homemade Relish!

Homemade Relish!

Looks like I'm letting all my family secrets out of the bag, or should I say recipe box?  Today's recipe is one from my mom and another I wouldn't try as a child, now I love it, in fact I eat it straight from the jar...Hamburger not included.  If you want the hamburger, you'll have to go to my moms.
Homemade Relish
I've given it the name Blue Ribbon Relish not because it won a blue ribbon at the county fair, because it should win a blue ribbon.
Not only is it tasty, it's easy and wouldn't you say that's worth a blue ribbon?
This is all you need~
Dill Pickles
Chop the pickles in a food processor and drain.
Chop the onion in a food processor, drain.
Mix the onion and pickles together.
Add the sugar and the mustard.
Stir until combined.
Fill a canning jar (or any jar) with the mixture.
Next it's time to make the topper.
With the fabric of your choice, fold into a quarter and cut with pinking sheers.
Cut a piece of jute.
Place the round fabric on the lid of the jar and secure with a tiny rubber band (I used a loom band) holding the fabric in place.
Tie the jute around the jar.
Ready to be given as a gift or eat by the spoonful.
It's that easy.  And that good.  Here's the recipe:

Homemade Relish

by The Partiologist

  • 4 cups dill pickles, chopped and drained.
  • 1 cup onion, chopped and drained.
  • 1/2 cup mustard
  • 1 cup sugar
Use chopper blade in Cuisinart to chop pickles and onions.
Mix pickles and onions in bowl.
Add sugar and mustard.
Pour into jar, cover and refrigerate.
Time to fire up the've got relish.


  1. Yummmmmmm!!! I made this and it's delicious! Thank you so much for sharing your moms recipe. My husband loves it as well. You will never purchased "store bought" relish again

    1. Thank you for giving it a try - isn't it the best!!! :)

  2. How long will this last in the jar?

    1. I have only had it in the jar for a week in the refrigerator before I was out and had to make again.


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