Macadamia Free Classic Relish
Bright, tangy, and loaded with garden-fresh flavor, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs to potato salad to a humble grilled cheese. English cucumbers, colorful bell peppers, and sweet onion come together with vinegar, sugar, and warm spices like mustard seed, celery seed, and turmeric for a relish that's genuinely better than anything you'd grab off a store shelf. The salting step is the secret weapon here: it draws out excess moisture so the final texture is perfectly tender with just enough bite. A quick simmer in the brine lets all those flavors meld into something deeply savory and a little sweet, with a gorgeous golden hue from the turmeric. Store-bought relishes can be a gamble when you're navigating ingredient labels, but this one is made entirely from whole, simple pantry staples — no mystery additives, no shared-facility concerns. Spoon it into sterilized jars and keep a batch in the fridge, and you'll find yourself reaching for it constantly.
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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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