Carrageenan Free Classic Relish
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 to potato salad to a humble grilled cheese. Store-bought relish is one of those sneaky products where additives and stabilizers like carrageenan can show up without much fanfare on the label, making it a frustrating staple to source. Making it from scratch sidesteps all of that entirely, and the ingredient list here is refreshingly straightforward: fresh cucumbers, bell peppers, onion, vinegar, sugar, and a handful of classic pickling spices. The salting step draws out excess moisture so the finished relish has real body and texture rather than turning watery in the jar. Turmeric gives it that gorgeous golden hue, while mustard seed and celery seed add a subtle, aromatic depth that no squeeze bottle can compete with. It comes together in one saucepan and stores beautifully in the fridge, ready to brighten up 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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