Peanut Free Classic Relish
There is something deeply satisfying about making your own condiments from scratch, and this cucumber relish is a perfect place to start. Crisp English cucumbers, sweet bell peppers, and onion come together in a tangy, golden brine seasoned with mustard seed, celery seed, and a touch of turmeric — the kind of flavor that makes a hot dog or burger taste like it came from a really good cookout. Store-bought relish can be a surprisingly tricky aisle to navigate when you're avoiding shared-facility allergens, so having a homemade batch in the fridge is a genuine relief. The process is straightforward: salt the vegetables to draw out moisture, rinse and press them dry, then simmer everything in a sweet vinegar brine until it thickens just enough to coat a spoon. Every ingredient here is a whole, simple pantry staple — nothing processed, nothing ambiguous. Spoon it into jars and keep it chilled, and you'll have a bright, crunchy relish ready to go whenever the grill fires up.
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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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