Ginger Free Classic Relish
Bright, tangy, and loaded with crisp vegetables, 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. Store-bought relish often sneaks in unexpected spices and flavorings, so making your own from scratch puts you completely in control of what goes into the jar. The brine here is built on white distilled vinegar, sugar, mustard seed, celery seed, and turmeric, delivering that classic sweet-and-sour punch without any unwanted additions. Salting the cucumbers, onions, and bell peppers first draws out excess moisture, which means the finished relish has real texture and doesn't turn watery or mushy. The whole process is straightforward and deeply satisfying, and the result is a vibrant, jewel-toned condiment you'll want to keep stocked in the fridge at all times.
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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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