Eggless Classic Relish
Bright, tangy, and packed with crunch, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs and burgers to grain bowls and sandwiches. English cucumbers, colorful bell peppers, and yellow onion get a salt-draw treatment that pulls out excess moisture, so the final result is perfectly textured rather than watery or limp. A brine of white distilled vinegar, sugar, mustard seed, celery seed, and turmeric gives it that classic sweet-and-sharp flavor with a gorgeous golden hue. Every single ingredient here is naturally free of eggs, so there's no need to scrutinize labels or worry about hidden binders the way you might with store-bought versions. The process is straightforward — salt, drain, simmer, jar — and the payoff is a relish that tastes far more complex than the ingredient list suggests. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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