Brazil Nut 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 — from hot dogs and burgers to a simple cheese board. English cucumbers, colorful bell peppers, and sweet onion get salted down first, which draws out excess moisture and ensures the final texture is perfectly tender without turning mushy. A brine of white distilled vinegar, sugar, mustard seed, celery seed, and turmeric brings that classic sweet-and-sharp flavor that store-bought versions try and rarely nail. The turmeric gives it that gorgeous golden hue while the mustard and celery seeds add little pops of warmth in every bite. Every ingredient here is straightforward produce and pantry staples, so there's zero guesswork about hidden additives or shared-facility concerns — you know exactly what's going into the jar. Spoon it into sterilized glass jars, stash them in the fridge, and you'll have a versatile condiment ready to elevate weeknight dinners for days.
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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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