Gelatin Free Classic Relish
Bright, tangy, and packed with crisp vegetable texture, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, sandwiches, you name it. Store-bought relishes can be a minefield for anyone avoiding animal-derived setting agents, since some commercial versions sneak in unexpected additives to achieve that jammy consistency. This recipe gets its body the old-fashioned way: a salt-draw on the vegetables, a quick simmer in a spiced vinegar brine, and a natural reduction that thickens everything beautifully without any added gelling agents. English cucumbers, colorful bell peppers, and onion bring crunch and sweetness, while mustard seed, celery seed, and turmeric layer in that classic relish flavor you know and love. The process is straightforward — chop, salt, drain, and simmer — and the result is a glossy, golden-green relish that looks as good as it tastes. Spooned into jars and kept in the fridge, it's ready to elevate your next cookout or weeknight meal with zero compromise.
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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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