
Bright, tangy, and loaded with crisp vegetables, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs and burgers to grain bowls and cheese boards. The combination of English cucumbers, colorful bell peppers, and yellow onion gives it a satisfying crunch, while mustard seed, celery seed, and turmeric bring a warm, classic depth that store-bought versions rarely nail. Salting the vegetables first and pressing out the liquid is the secret step that keeps the texture snappy rather than soggy, so every spoonful holds its own. The brine comes together quickly on the stove, and the whole batch cooks down into something beautifully glossy and thick in just about ten minutes. For anyone navigating grain sensitivities, jarred relishes can be a surprisingly tricky category — some contain malt vinegar or other grain-derived additives — but this recipe uses straightforward white distilled vinegar and nothing that raises any flags. Spoon it into sterilized jars and keep a batch in the fridge, because once you have homemade relish on hand, you'll find yourself reaching for it constantly.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings










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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
