Capsaicin Free Classic Relish
Bright, tangy, and packed with garden-fresh flavor, this cucumber relish is the kind of condiment that makes everything it touches taste better — from grilled burgers to a simple hot dog. Most store-bought relishes are a gamble for anyone avoiding capsaicin, since "spicy" or "zesty" varieties can sneak in chili-derived ingredients without much fanfare on the label. This recipe keeps things clean and completely heat-free, relying on crisp cucumbers, sweet bell peppers, and a brine built from vinegar, sugar, mustard seed, celery seed, and turmeric for all its personality. The salting step is a small but important detail — it draws out excess moisture so the finished relish has that satisfying, slightly chunky texture rather than turning watery in the jar. The golden brine is genuinely beautiful, and the smell while it simmers is enough to make anyone hover over the stove. Spooned into jars and tucked into the fridge, it keeps well and tastes even better after a day or two when the flavors have had time to meld.
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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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