Alpha Gal Friendly Classic Relish
Bright, tangy, and loaded with garden-fresh crunch, this classic relish is the kind of condiment that makes everything it touches taste better — from grilled hot dogs to potato salad to a simple cheese sandwich. For anyone navigating alpha-gal syndrome, store-bought relish can be a surprisingly tricky territory, since many commercial versions contain hidden mammalian-derived ingredients or are processed on shared lines. This recipe keeps things completely clean: cucumbers, bell peppers, onion, vinegar, sugar, and a handful of warm spices are all you need. The salting step draws out excess moisture so the finished relish has that satisfying, slightly firm texture rather than turning watery in the jar. A quick simmer in a sweet-and-tangy brine with mustard seed, celery seed, and turmeric gives it that gorgeous golden color and bold, complex flavor you'd expect from something far more complicated. It stores beautifully in the fridge, so you can make a batch and reach for it all week without a second thought.
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Learn more →Ingredients
16 servings
- 4 cups english cucumbers, finely chopped (about 3 medium cucumbers)
- 1 cup yellow onion, finely chopped (about 1 medium onion)
- ½ cup green bell pepper, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 tbsp kosher salt
- 1 cup white distilled vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seed
- ½ tsp celery seed
- ¼ tsp ground turmeric
Instructions
- 1
Combine the chopped cucumbers, onion, and both bell peppers in a large mixing bowl. Sprinkle the kosher salt over the vegetables and toss to coat. Let stand at room temperature for 1 hour, until the vegetables have released a significant amount of liquid.
- 2
Transfer the salted vegetables to a colander and rinse thoroughly under cold running water. Press firmly with your hands or the back of a spoon to squeeze out as much liquid as possible — the vegetables should feel noticeably drier.
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