Pistachio Free Classic Relish
Bright, tangy, and packed with garden-fresh crunch, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, grain bowls, you name it. The process starts with salting and rinsing chopped cucumbers, onion, and both red and green bell peppers, which draws out excess moisture and keeps the final texture pleasantly firm rather than soggy. 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 simmers together until the liquid reduces and the relish thickens into something deeply satisfying and deeply versatile. Store-bought relish can be a gamble when you're navigating shared production lines and vague labeling, but every single ingredient here is straightforward and easy to verify. Spoon it into sterilized jars and keep a batch in the fridge so you're always just a dollop away from leveling up whatever's on the plate.
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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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