Sauces & Condiments
This apple cucumber relish recipe easy transforms simple ingredients into a bright, crunchy condiment that bridges summer’s freshest flavors. With just 10 minutes of prep, you’ll create a sweet-tangy mix perfect for sandwiches, burgers, or charcuterie boards—no cooking required.
The secret lies in balancing crisp apple and cucumber with vinegar and sugar for that signature tangy-sweet bite.
The beauty of this recipe is its simplicity: no fancy techniques, just chopping and mixing. Fresh dill and mustard seeds add depth, while a squeeze of lemon keeps it vibrant. I’ve tested this version countless times, and it never fails to deliver that restaurant-quality crunch without the fuss.
The relish stays fresh in the fridge for up to a week, making it ideal for meal prep.
What makes this stand out is the texture—chunky enough to bite into but still spreadable, with a refreshing tang that cuts through rich foods. Whether you’re a beginner or a seasoned cook, this relish comes together faster than store-bought versions and tastes infinitely better.
The best part? Every ingredient plays a role, so no one component overpowers the others.
Use it on sandwiches, as a topping for grilled meats, or even as a dip for veggies. Here’s how to make it—simple, foolproof, and guaranteed to elevate your meals.
Ingredients for apple cucumber relish recipe easy
Ten simple ingredients transform into a vibrant relish that's brighter than store-bought.
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumber 🥒 | 1 ½ lb | English or Persian, peeled and seeded |
| Red Apple 🍎 | 1 ½ lb | Granny Smith or Honeycrisp, cored |
| Red Onion 🧅 | 1 whole | Medium size, thinly sliced |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Yellow Mustard Seeds 🌶️ | 1 tsp | Toasted for extra flavor |
| Granulated Sugar 🍚 | ½ cup | White or raw cane sugar |
| White Vinegar 💧 | ½ cup | Distilled or apple cider vinegar |
| Fresh Lemon Juice 🍋 | 2 tbsp | From 1 small lemon |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For finishing drizzle |
The apple and cucumber are your stars—Granny Smith apples give that signature tang, while crisp English cucumbers keep it refreshing. Trader Joe's or your local farmers market are great for fresh, firm produce. Look for cucumbers that feel heavy for their size (that's your crispness indicator) and apples with no bruising. The dill? Fresh is non-negotiable here—dried just won't give that bright herbaceous note. I always grab extra because half goes in the relish and half gets tossed on salads all week.
No Granny Smith apples? Honeycrisp or Fuji work too. Cucumber too watery? Pat it dry with paper towels before chopping. Mustard seeds can be skipped if you're sensitive to that bite—just add an extra pinch of salt. Vinegar options? Apple cider vinegar adds subtle sweetness, while white vinegar keeps it sharp. The sugar can be swapped for maple syrup or honey if you prefer a deeper sweetness. And if you're out of olive oil, avocado oil works just as well—just don't use any strongly flavored oils like sesame.
This keeps beautifully in the fridge for up to 7 days in an airtight container. The flavors actually improve after the first day as everything mellows together. For longer storage, portion into small jars—3 months in the freezer works great. Pro tip: If the relish looks too wet after mixing, let it sit for 15 minutes before tasting. The cucumbers release water, and that's normal. Just stir it up before serving—it'll be perfect.
Why You'll Love This Recipe
- No Dice Needed: I swear by this recipe because it’s the only relish that doesn’t require tiny, fussy cubes. A quick spiralizer or mandoline for the cucumber and apple—boom—you’ve got those elegant ribbons without the hassle. Plus, the onion stays in one big chunk for easy tossing.
- Sweet-Savory Magic: That first bite of crisp apple and cool cucumber with the sharp kick of dill and mustard seeds? It’s like summer in a jar. Honestly, the red onion adds just enough bite to keep it from being too sweet—perfect for balancing rich dishes.
- Picnic Party Hero: This relish is my go-to for potlucks, sandwiches, or even as a fancy side for grilled meats. Pack it in a mason jar, and it stays fresh for days. (Yes, even on a Tuesday night when you’re craving something fresh but don’t want to cook.)
- Leftovers That Won’t Let You Down: Make a big batch—it keeps for weeks in the fridge, and the flavors only get better as the apple softens slightly. Between us, I’ve had this relish last through two grocery runs, and it’s still the star of my charcuterie board. Budget-friendly? Absolutely.
Step-by-step instructions for apple cucumber relish
This relish comes together faster than you can say "crunchy."
Prep and Dice the Vegetables
Start by peeling and seeding the 1.5 lb cucumber, then cut it into ¼-inch dice. The smaller the pieces, the more uniform your relish will be. I like to work in batches—cut one vegetable completely before moving to the next to avoid confusion.
Core the 1.5 lb red apple and cut it into ¼-inch dice as well. For the 1 whole red onion, slice it thinly—about ⅛-inch thick slices—then chop those slices into small pieces. The onion should be finely diced so it blends seamlessly with the other ingredients. Place all three vegetables in a large mixing bowl as you finish each one.
Toast the Mustard Seeds and Mix Wet Ingredients
Heat a small dry skillet over medium heat and add the 1 tsp yellow mustard seeds. Toast them for 1-2 minutes until they turn golden brown and smell nutty—this adds depth to the relish. Let them cool slightly, then add them to the bowl with the vegetables.
In a separate small bowl, whisk together the 0.5 cup granulated sugar, 0.5 cup white vinegar, 2 tbsp fresh lemon juice, and 0.5 tsp salt until the sugar dissolves completely. This creates the perfect balance of sweet, tangy, and briny flavors. Pour this mixture over the vegetables and mustard seeds, then stir gently to combine.
Fold in Herbs and Let It Marinate
Add the 0.25 cup chopped fresh dill to the bowl and stir everything together. The dill adds a bright, herbal note that cuts through the sweetness. Taste the relish at this point—it should be balanced but still need time to meld. If it tastes too sharp, add a pinch more sugar; if it’s too sweet, add a splash more vinegar.
Cover the bowl with plastic wrap and let the relish sit at room temperature for 10 minutes. This short rest allows the flavors to meld and the vegetables to soften slightly without losing their crunch. Stir once halfway through if you’re impatient—it won’t hurt anything, but the full 10 minutes ensures the best texture.
Finish with Olive Oil and Serve
After the 10-minute rest, give the relish one final stir. Drizzle in the 2 tbsp extra-virgin olive oil and toss gently to coat everything evenly. The oil adds richness and helps the flavors cling together. Taste again and adjust seasoning if needed—this is your last chance to balance the flavors.
Serve the relish immediately as a side dish or let it chill in the refrigerator for 30 minutes if you prefer it slightly cooler. It’s perfect with sandwiches, charcuterie boards, or grilled meats. The contrast of crisp vegetables, sweet apples, and tangy vinegar makes every bite refreshing and satisfying.
Pro Tips For Making Apple Cucumber Relish Recipe Easy
- PEEL THE ONION LAST: I learned this the hard way—peeling onions first makes them soggy and dull by the time you mix everything. Keep the outer layers on until you’re ready to chop, then peel just before adding to the relish. The texture stays crisp, and the sharpness holds up better.
- GRATE APPLES WET: Dry-grated apples turn to mush fast. Rub them with a little lemon juice or vinegar while grating, then drain well. This keeps them bright and prevents the relish from turning into a sad, watery sludge.
- SALT THE CUCUMBERS FIRST: Toss sliced cucumbers with a pinch of salt and let them sit for 10 minutes before draining. This pulls out excess water, so your relish stays crunchy instead of soupy. (Yes, even if you’re impatient like me.)
- TOAST THE MUSTARD SEEDS: Skip the raw seeds—they’re just bitter. Dry-toast them in a small pan for 30 seconds until fragrant, then cool before adding. This brings out their nutty flavor and prevents them from sitting like tiny rocks in your mouth.
Serving suggestions for this recipe
Sandwich Game-Changer
Spread this relish on toasted sourdough or rye bread for an instant upgrade to any sandwich. I love it with turkey and brie or grilled chicken—the sweet-tangy crunch cuts through the richness beautifully.
For a vegetarian option, try it on hummus and veggie wraps with a sprinkle of feta cheese. 🥪
Charcuterie Board Star
This relish adds freshness to any cheese and meat spread. Pair it with sharp cheddar, provolone, and smoked salmon>—the acidity balances the saltiness perfectly.
Add crusty baguette slices, marinated olives, and dried apricots> for a well-rounded board. Serve it chilled in a small bowl for easy scooping.
Grilled Meat Topping
Drizzle this relish over grilled chicken breasts or pork chops> right before serving. The sweetness caramelizes slightly on the grill, while the acidity keeps the meat juicy. I also love it with beef kebabs>—just brush on lightly before the last minute of cooking.
For seafood lovers, try it with grilled shrimp skewers> and a squeeze of lemon.
Veggie Dip Extraordinaire
Serve this relish as a dip for carrot sticks, celery, or bell pepper strips>. The texture is perfect for scooping, and the flavors complement raw vegetables beautifully.
For a party platter, arrange veggies in a bowl with the relish in the center—guests will love the fresh, crunchy contrast. Add a sprinkle of toasted pumpkin seeds> for extra crunch.
Breakfast Twist
Start your day with this relish on avocado toast> or mixed into Greek yogurt>. The tangy-sweet combo works surprisingly well with breakfast foods. I also like to spread it on English muffins> with a fried egg on top.
For a brunch spread, pair it with smoked salmon> and cream cheese> on bagels.
Global Fusion Ideas
Use this relish as a topping for tacos> with shredded cabbage and lime. It also works in Vietnamese summer rolls> alongside shrimp and rice noodles.
For an Italian twist, mix it into pasta salad> with cherry tomatoes and basil. The possibilities are endless—let your creativity run wild! 🌍
Nutrition facts
Frequently asked questions
Can I make this relish without fresh dill?
Yes, but the flavor will be less bright. Substitute with 1 tbsp dried dill or 1 tsp dried tarragon, though fresh dill gives that signature herbal note. For a different twist, try 1 tbsp chopped fresh mint or basil—just reduce the amount slightly since these herbs are more potent.
How can I adjust the sweetness or tang?
Start with the recipe as written, then taste before serving. Need more sweetness? Add 1-2 tsp sugar or honey. Too sweet? Stir in 1-2 tbsp extra vinegar or lemon juice. For a smoother texture, mash some of the apple pieces slightly with a fork to blend the flavors.
Can I make this relish ahead of time?
This relish actually tastes better after 24 hours as the flavors meld. Store in an airtight container in the fridge for up to 7 days. For longer storage, portion into small jars and freeze for 3 months. Let it sit at room temperature for 10 minutes before serving to restore the crunch.
What if my relish is too watery?
Don't worry—this is common with cucumbers! Let it sit uncovered in the fridge for 1-2 hours to evaporate excess moisture. For immediate fixes, drain excess liquid by placing the relish in a fine-mesh strainer lined with cheesecloth for 10 minutes. Another trick: add 1 tbsp cornstarch or flour mixed with 1 tbsp cold water and stir in to thicken.
Can I substitute honeycrisp apples for Granny Smith?
Yes, but expect a slightly sweeter relish. Honeycrisp apples work beautifully—their natural sweetness reduces the need for added sugar. If using them, start with 0.35 cup sugar (instead of 0.5 cup) and adjust to taste. For extra tang, add 1 extra tbsp lemon juice to balance the sweetness.