Artificial Flavors Free Classic Relish
Bright, tangy, and packed with real vegetable flavor, this homemade relish is the kind of condiment that makes you wonder why you ever bought the jarred stuff. Store-bought versions are notorious for sneaking in artificial flavors and colors to mimic that classic taste, but here every bit of flavor comes straight from the source — crisp cucumbers, sweet bell peppers, and a brine built on vinegar, mustard seed, celery seed, and turmeric. The salting step is the secret weapon, drawing out excess moisture so the vegetables stay pleasantly textured rather than turning soft and watery. A quick simmer in the spiced vinegar brine pulls everything together into something that tastes genuinely complex without a single synthetic shortcut. Spoon it over hot dogs, stir it into potato salad, or pile it onto a burger — it elevates just about everything it touches. Stored in sterilized jars in the fridge, it keeps beautifully and is ready whenever the craving hits.
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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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