Cinnamon Free Classic Relish
Bright, tangy, and loaded with garden-fresh crunch, 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. The brine gets its warmth from mustard seed, celery seed, and a touch of turmeric rather than any spiced blends, which means anyone avoiding cinnamon can dig in without a second thought. Store-bought relishes and pickling spice mixes are notorious for sneaking in warm spices, so making your own from scratch is genuinely the smartest move. The process is straightforward: salt the vegetables to draw out moisture, rinse and press them dry, then simmer everything in a simple vinegar-sugar brine until it thickens into something glossy and irresistible. English cucumbers keep their texture beautifully, and the combination of green and red bell pepper adds a little color and sweetness that makes this relish look as good as it tastes. Spoon it into jars, tuck them in the fridge, and you'll have a versatile, crowd-pleasing condiment ready to go whenever you need it.
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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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