Pecan 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 — hot dogs, burgers, grain bowls, you name it. English cucumbers, colorful bell peppers, and sweet onion get a long soak in salted water before being drained and cooked down in a vinegar brine seasoned with mustard seed, celery seed, and a pinch of turmeric for that gorgeous golden hue. The result is a relish with just the right balance of sweet, sour, and savory, with vegetables that stay pleasantly tender without turning to mush. Store-bought relish can be a gamble when you're navigating shared production lines and hard-to-read labels, but every single ingredient here is straightforward and easy to verify. Making it from scratch also means you control the texture and sweetness, so you can dial it in exactly to your taste. Spoon it into sterilized jars and keep a batch in the fridge — it's the kind of thing you'll find yourself reaching for all week 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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