High Fructose Corn Syrup Free Classic Relish
Bright, tangy, and loaded with crisp vegetables, this homemade condiment is the kind of thing that makes a simple hot dog or burger feel genuinely special. Store-bought relish is one of those sneaky products where high fructose corn syrup tends to hide in plain sight, tucked into the ingredient list right after the cucumbers. Making it from scratch with granulated sugar and white distilled vinegar means you control exactly what goes into the jar — no mystery sweeteners, no shortcuts. The salting step draws out excess moisture from the cucumbers, onion, and bell peppers, which is what gives the finished relish that satisfying texture that holds up rather than turning watery. Mustard seed, celery seed, and turmeric bring a warm, classic depth that tastes like something your grandmother would have put up at the end of summer. It comes together in one saucepan and stores beautifully in the fridge, ready to brighten up everything from grilled sausages to potato salad.
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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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