Red Meat Allergy Friendly Classic Relish
This bright, tangy relish is the kind of condiment that makes everything it touches taste better — from grilled chicken and hot dogs to a simple cheese board or sandwich spread. English cucumbers, colorful bell peppers, and onion come together in a sweet-and-sharp brine seasoned with mustard seed, celery seed, and a whisper of turmeric for that gorgeous golden hue. The salting step draws out excess moisture so the finished relish has real body and a satisfying texture that holds up beautifully in the jar. Every single ingredient here is plant-based and naturally free from red meat and its derivatives, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your condiments. Store-bought relishes can be surprisingly tricky — shared production lines and ambiguous flavorings make them a gamble — but making your own puts you completely in control. Spooned into sterilized jars and tucked into the fridge, this batch keeps beautifully and is ready whenever you need a pop of flavor.
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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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