Pescatarian Classic Relish
Bright, tangy, and loaded with garden-fresh flavor, this cucumber relish is the kind of condiment that makes everything it touches taste better — hot dogs, grilled fish tacos, sandwiches, you name it. Crisp English cucumbers get chopped fine alongside yellow onion and both red and green bell peppers, creating a colorful, crunchy base that holds up beautifully through the cooking process. The salting step is the secret weapon here: drawing out excess moisture before rinsing and pressing the vegetables means your relish thickens up properly instead of turning watery and sad. A brine of white distilled vinegar, sugar, mustard seed, celery seed, and turmeric gives it that classic sweet-and-tangy punch with just enough warmth underneath. Everything is entirely plant-based, so it pairs effortlessly with seafood dishes without a single ingredient to second-guess. Spoon it over grilled salmon, stir it into a shrimp salad, or keep a jar in the fridge to elevate weeknight meals 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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