Coconut Free Classic Relish
Bright, tangy, and packed with garden-fresh flavor, 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 brine is built on white distilled vinegar, sugar, mustard seed, celery seed, and a touch of turmeric, giving it that gorgeous golden hue and a perfectly balanced sweet-sour kick. Salting the cucumbers, onions, and bell peppers first draws out excess moisture, which means the finished relish has real body and a satisfying texture rather than turning watery in the jar. Store-bought relish can be a minefield of unexpected additives and flavorings, but every single ingredient here is straightforward and easy to verify. The whole process is surprisingly approachable — a little chopping, a short simmer, and you end up with jars of something genuinely special. Spoon it over grilled sausages, stir it into potato salad, or keep a jar in the fridge for whenever you need a bright, punchy hit of flavor.
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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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