Hazelnut 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 a simple cheese board. The ingredient list is refreshingly straightforward: crisp English cucumbers, sweet bell peppers, onion, vinegar, sugar, and a handful of warm spices that give it that classic golden hue. Store-bought relishes can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make it hard to feel confident about what's actually in the jar. Making it yourself completely sidesteps that concern, and honestly, the result is far more vibrant than anything you'd find on a grocery shelf. The salting step draws out excess moisture so the vegetables stay pleasantly textured rather than turning mushy, and the mustard seed and celery seed add a subtle depth that keeps every spoonful interesting. It comes together in one pot, stores beautifully in the fridge, and is the kind of recipe you'll find yourself making on repeat all summer 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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