Cashew 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. The process is straightforward: salt the vegetables to draw out moisture, rinse and press them dry, then simmer everything in a sweet and spiced vinegar brine until perfectly thickened. Mustard seed, celery seed, and a touch of turmeric give it that classic deli-style depth you'd expect from a jar that's been on the shelf for years, except this one is genuinely fresh. Store-bought relish can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what went into it — and what didn't. The brine reduces down beautifully, leaving the cucumbers and peppers tender but still with just enough bite to hold their own on whatever you're topping. Spooned into sterilized jars and kept in the fridge, it's the kind of make-ahead staple that quietly upgrades your whole condiment game.
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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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