Gluten Free 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 — from hot dogs and burgers to grain bowls and sandwiches. Store-bought relish can be a minefield, with thickeners and additives that aren't always clearly labeled, so making your own from scratch puts you completely in control. Every single ingredient here is naturally free of gluten, and there's no flour, starch, or hidden grain-based filler in sight. The brine comes together with white distilled vinegar, sugar, mustard seed, celery seed, and turmeric, giving the relish that classic golden color and a warm, slightly spiced depth that store versions rarely achieve. Salting the cucumbers first draws out excess moisture, so the final texture is tender but still has a satisfying bite rather than turning mushy. A batch keeps beautifully in the fridge in sealed glass jars, ready to brighten up whatever you're cooking all week long.
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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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