Beef Free Classic Relish
Bright, tangy, and packed with garden-fresh crunch, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, grain bowls, sandwiches, you name it. It's built entirely from vegetables and pantry staples, so there's zero concern about any meat-based ingredients sneaking in the way they sometimes can with store-bought versions. The combination of English cucumbers, colorful bell peppers, and onion gives it a satisfying texture, while mustard seed, celery seed, and turmeric bring that classic, slightly sharp depth you want in a proper relish. Salting the vegetables first and pressing out the liquid is the key step that keeps the final result from turning watery — it's a small effort that makes a big difference. The brine comes together quickly on the stove, and once everything simmers down, you're left with a glossy, lightly thickened relish that smells absolutely incredible. Spooned into jars and chilled, it keeps beautifully in the fridge and is ready to elevate whatever you're cooking all week long.
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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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