Honey Free Classic Relish
Bright, tangy, and loaded 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 brine is built on white distilled vinegar and granulated sugar, which means every drop of sweetness is completely plant-derived and free from any bee-produced ingredients. Mustard seed, celery seed, and a touch of turmeric give it that classic deli-style depth that store-bought versions try and usually fail to replicate. The salting step is the real secret here — drawing out moisture from the cucumbers, onions, and bell peppers before cooking means you get a relish that's thick and glossy rather than watery and flat. It comes together in one saucepan and stores beautifully in the fridge, so you can make a batch ahead and have it ready whenever the craving strikes. Clean ingredients, bold flavor, and zero guesswork about what's actually in the jar.
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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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