Eosinophilic Esophagitis Friendly 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. Cucumber, bell peppers, and onion come together in a sweet-and-sour brine that's simple, vibrant, and completely made from scratch. For anyone managing eosinophilic esophagitis, store-bought relish can be a minefield of hidden triggers and hard-to-verify ingredients — making a batch at home puts you fully in control of every single component. The ingredient list here is clean and straightforward, relying on fresh vegetables, vinegar, sugar, and a handful of spices to build real flavor without any mystery additives. Salting the vegetables first draws out excess moisture, so the finished relish has that satisfying texture — tender but still with a little bite — rather than turning watery or mushy. It keeps beautifully in the fridge, ready to spoon onto whatever needs a little lift, from grilled proteins to simple sandwiches.
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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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