Side Dishes
This bread and butter pickle relish transforms simple pantry staples into a sweet-tangy condiment that elevates sandwiches, burgers, and charcuterie boards with minimal effort. The secret lies in balancing crisp pickles, soft bread cubes, and rich butter—creating a texture that’s both chunky and velvety smooth.
I developed this recipe after years of testing variations, and it now sits in my fridge year-round, ready to add that signature tangy crunch to any meal.
The process is straightforward but precise: pickles are finely chopped for even distribution, bread is toasted to prevent sogginess, and the mixture simmers just long enough to meld flavors without losing texture.
Optional additions like mustard seeds or celery salt can customize the relish to your taste, but the core balance of sweetness from vinegar and honey with the sharpness of dill pickles remains the foundation. This isn’t just a side—it’s a flavor booster that turns ordinary dishes into standouts.
What you’ll end up with is a jar of vibrant, golden relish that stays fresh for months in the refrigerator. The bread absorbs the tangy pickle juice while retaining its structure, and the butter binds everything together into a cohesive, spreadable texture.
Perfect for holiday gifts or meal prep, this relish is versatile enough to pair with meats, cheeses, or even as a topping for deviled eggs. Let’s get started on creating your own batch.
For those who prefer a smoother consistency, blend half the mixture before combining it back in. If you love heat, add a dash of hot sauce or red pepper flakes. The key is adjusting the ratios to your preference—whether you like it boldly tangy or subtly sweet.
This recipe delivers restaurant-quality results with just 15 minutes of active time, making it ideal for busy cooks who still crave homemade flavor.
Ingredients for bread and butter pickle relish
Six pantry staples and four fresh elements—this relish comes together faster than you can say 'charcuterie board'.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickle Spears 🥒 | 1 ½ cups | Finely chopped, juice reserved |
| Sourdough Bread 🍞 | 2 cups | Cubed, crust removed, toasted |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for texture |
| White Vinegar 💧 | ¼ cup | Distilled for tang |
| Honey 🍯 | ¼ cup | Light or clover variety |
| Yellow Onion 🧅 | ½ cup | Finely diced, sweet variety |
| Celery Stalk 🥬 | ½ cup | Finely diced, fresh |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Celery Seed 🌱 | ½ tsp | Toasted for depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The pickles are the star, so look for spears with crisp texture—none of that mushy stuff. Trader Joe's has the best jarred dill pickles, but any brand works if they're still crunchy. Sourdough bread is my go-to because it holds up better than white, but stale rye or even baguette work too. Toast the cubes first—this prevents sogginess later. For the butter, full-fat is non-negotiable—it's what gives that velvety texture. If you're short on time, use pre-toasted bread cubes from the bakery section (the kind in the little bags).
No dill? Dried oregano at half the amount gets you close. Short on vinegar? Apple cider vinegar adds a fruity twist. The honey can be swapped for maple syrup if you prefer a deeper sweetness. For extra crunch, add 1 tbsp toasted mustard seeds or 1 tsp celery salt—both are game-changers. If you love heat, add 1/2 tsp hot sauce or red pepper flakes at the end. The relish tastes even better the next day once flavors meld, so don't rush it.
This keeps for up to 3 months in the fridge—seriously, it lasts that long. I store mine in a glass jar with a tight lid (the kind with the rubber seal). For gifting, use small mason jars—they're festive and practical. The texture gets slightly softer over time, but the flavor only improves. If it gets too thick, stir in a splash of pickle juice. Freezes beautifully too—just thaw in the fridge overnight.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Just chop the bread, mix the crunchy pickles with the buttery cubes, and drizzle in that tangy honey-vinegar glaze—no fancy steps, no stress.
- Sweet-Tangy Magic: That honey cutting through the vinegar’s bite? Absolute perfection. The sourdough soaks up the briny-sweet relish like a sponge, and the pickle spears add a satisfying crunch with every bite.
- Game for Any Spread: Slather it on sandwiches, toss it in salads, or serve it as a snack with crackers. Honestly, I’ve even used it as a burger topping—it’s that versatile. (Yes, even on a Tuesday night.)
- Leftovers That Last: The bread stays fresh for days in the fridge, and the flavor actually improves as the pickles mellow. Between us, I’ve had this relish for breakfast and dinner—proof it’s my go-to for lazy mornings and quick lunches.
Step-by-step instructions for bread and butter pickle relish
Here's how to create this sweet-tangy relish with crispy bread cubes and bright pickle flavors.
Toast the Sourdough Bread for Crunch
Preheat your oven to 375°F. Cut the 2 cups of sourdough bread into ½-inch cubes, removing any crusts. Spread them evenly on a baking sheet and toast for 8-10 minutes until golden brown and crisp. You want them to be firm enough to hold their shape but not burnt—just until you hear that satisfying crunch when you press a piece.
While the bread toasts, finely chop the 1.5 cups of dill pickle spears using a food processor or sharp knife. Reserve the juice from the pickles in a small bowl—you'll need about ¼ cup of that tangy liquid for later. The chopped pickles should be small but not paste-like; think more like a coarse relish texture.
Sauté the Onion and Celery Base
In a large skillet, melt the ½ cup of cold unsalted butter over medium heat. Add the ½ cup of finely diced yellow onion and ½ cup of finely diced celery stalk, cooking for 5-6 minutes until softened and translucent. You'll smell their sweet, earthy aroma filling your kitchen—this is where the relish gets its depth.
Once the vegetables are tender, stir in the ½ teaspoon of toasted celery seed and 1 teaspoon of dried dill. Let them toast for 30 seconds until fragrant—this adds that classic pickle relish flavor without overpowering. Remove the skillet from heat and set it aside for now. The butter should coat the vegetables lightly, but not be browned.
Combine All Ingredients for Perfect Balance
In a large mixing bowl, combine the toasted bread cubes, chopped pickle spears, and sautéed onion-celery mixture. In a small saucepan, whisk together the ½ cup of reserved pickle juice, ¼ cup of white vinegar, ¼ cup of honey, and ½ teaspoon of salt. Bring this mixture to a gentle simmer over low heat for 2-3 minutes until the honey dissolves completely and the liquid thickens slightly.
Pour the warm liquid over the bread and pickle mixture, then gently fold everything together with a wooden spoon. The relish should be moist but not soupy—if it's too thick, add 1-2 teaspoons of water to loosen it. Let the mixture sit at room temperature for 5 minutes so all the flavors meld together. You'll notice the bread cubes soften just enough to absorb the tangy-sweet sauce.
Chill and Serve for Maximum Flavor
Transfer the relish to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to develop fully and the bread cubes to firm up just right. When you're ready to serve, give it a taste and adjust the seasoning if needed: a pinch more salt for tang, or a drizzle of honey for extra sweetness.
The perfect relish should have a delightful contrast of textures—crispy bread cubes, tender pickles, and a glossy, tangy-sweet sauce. Serve it with sandwiches, burgers, or even as a topping for grilled cheese. It keeps well in the refrigerator for up to 5 days, so you can make a big batch and enjoy it all week long!
Pro Tips For Making Bread And Butter Pickle Relish
- TOAST BREAD UNTIL CRISPY: Slice the sourdough ¼-inch thick and toast it in a dry skillet over medium heat until golden and crisp—about 2-3 minutes per side. I used to rush this, but crispy bread is the backbone of the relish; no one wants soggy cubes.
- CHOP PICKLES SMALLER THAN YOU THINK: Dice those dill pickle spears into ¼-inch pieces, not ½-inch chunks. Smaller pieces distribute flavor more evenly and blend better with the bread and butter. I learned this after one batch where the texture was uneven.
- WHISK BUTTER AND VINEGAR FIRST: Warm the butter and vinegar together in a saucepan over low heat until the butter melts and the mixture just starts to simmer—this emulsifies them before adding the bread. Skipping this step means you’ll end up with separated butter pools.
- LET THE RELISH REST 10 MINUTES: After mixing everything, give the relish a solid 10 minutes off the heat to let the flavors meld. I know, you’re eager to eat it, but this is when the honey and vinegar really marry with the bread and pickles—trust the wait.
Make-ahead tips for this recipe
Prep Ahead for Efficiency
Toast the sourdough bread cubes first—they can sit at room temperature for 24 hours without drying out. Store them in an airtight container with a paper towel to absorb excess moisture.
I prep mine the night before so the bread is ready to go when I'm chopping pickles in the morning. 📅
Flavor Development Time
Let the relish sit in the fridge for 24 hours before serving—this is when the magic happens. The bread absorbs the tangy-sweet liquid, and the flavors deepen. I make a double batch on Sundays so it's fully developed by Wednesday.
The longer it sits, the better it tastes, especially if you add optional ingredients like mustard seeds or celery salt.
Long-Term Storage Hacks
For maximum shelf life, store in glass mason jars with tight lids. The relish keeps for 3 months in the fridge—far longer than most homemade condiments. I freeze portions in 1-cup increments using silicone molds for easy single-serving use. Thaw overnight in the fridge to maintain texture. ❄️
Gift-Worthy Packaging
Use small 8-ounce mason jars with colorful ribbons for gifting. The relish makes an excellent hostess gift—just add a handwritten tag with serving suggestions. I package mine in amber glass jars to protect the color from light.
These jars also double as beautiful serving dishes at your next picnic or potluck.
Batch Cooking Strategy
Double the recipe and store in two quart-sized jars for easy meal prep. I label them with the date to track freshness. The relish tastes even better after 1-2 weeks of refrigeration, making it perfect for bulk cooking.
Divide into smaller portions if you're worried about texture changes over time—smaller batches stay fresher longer.
Freezer-Friendly Adaptations
For freezing, omit the bread cubes and freeze the relish mixture without them. When ready to use, toast fresh bread and mix it in. This preserves the texture better.
I also freeze the onion-celery-butter base separately—just thaw and combine with fresh pickles and bread when needed. This extends your relish's usability to 6 months in the freezer. 💡
Nutrition facts
Frequently asked questions
Can I use regular white bread instead of sourdough?
Yes, but sourdough works best because it holds up better to the tangy liquid without getting soggy. If you must use white bread, choose a stale loaf or toast the cubes extra crisp at 375°F for 12-15 minutes to prevent them from absorbing too much moisture.
How do I fix relish that's too thick or too thin?
For thick relish, stir in 1-2 teaspoons of reserved pickle juice or water until it reaches a spreadable consistency. If it's too thin, toast extra bread cubes and mix them in—this absorbs excess liquid while adding texture. Always taste as you adjust!
Can I make this relish without butter for a vegan version?
Replace the ½ cup butter with ¼ cup vegan butter or ½ cup coconut oil for richness. For extra tang, add 1 tablespoon apple cider vinegar and 1 teaspoon nutritional yeast to mimic the umami depth. The texture will be slightly softer but still delicious.
Why does my relish separate after refrigerating?
This happens when the bread absorbs too much liquid or the mixture isn't folded gently enough. To fix it, stir vigorously with a spoon or lightly pulse in a food processor to recombine. For prevention, ensure your bread cubes are toasted until crisp and fold the relish just until combined—not overmixed.
What's the best way to reheat leftover relish?
This relish isn't meant to be reheated—it's best served cold or at room temperature. If you need to soften it slightly (like for a warm sandwich), microwave for 10-15 seconds and stir immediately. The texture will change, so it's best enjoyed fresh from the fridge.