Black Pepper Free Classic Relish
Bright, tangy, and loaded with garden-fresh crunch, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, grain bowls, you name it. Store-bought versions almost always sneak in black pepper or blended spice mixes that can make label-reading a frustrating chore, so making your own is genuinely the smartest move. The brine here gets its warmth and complexity from mustard seed, celery seed, and a touch of turmeric, so there's no flavor gap whatsoever — just a beautifully seasoned, golden relish that holds its own against anything from a jar. The salting step is the real secret: drawing out moisture from the cucumbers, onion, and bell peppers first means the finished relish has that satisfying, slightly firm texture instead of turning soft and watery. Once it's cooked down and spooned into jars, it keeps in the refrigerator and gets even better after a day or two as the flavors meld. It's a simple, rewarding kitchen project that pays off every single time you crack open a jar.
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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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