Chestnut Free Classic Relish
Bright, tangy, and loaded with garden-fresh vegetables, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs and burgers to grain bowls and cheese boards. Finely chopped cucumbers, onion, and both red and green bell peppers form the colorful base, while mustard seed, celery seed, and a touch of turmeric give it that classic, slightly spiced depth you just can't get from a store-bought jar. The salting step is key: letting the vegetables sit and then pressing out the liquid ensures your relish turns out thick and glossy rather than watery. A quick simmer in sweetened white vinegar pulls everything together into something that smells absolutely incredible on the stovetop. Because every ingredient here is a whole, straightforward pantry staple, there's no guesswork about hidden additives or unexpected allergens sneaking in. Spoon it into sterilized jars and keep a batch in the fridge — it disappears faster than you'd expect.
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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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