Rice 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 — from hot dogs to sandwiches to a simple cheese board. Cucumber, bell peppers, and onion come together in a sweet-and-savory brine of white vinegar, sugar, mustard seed, celery seed, and turmeric, creating that classic golden relish you know and love. The salting step is key: letting the vegetables sit and then pressing out the liquid means your relish thickens up beautifully instead of turning watery in the jar. Store-bought relish can be a minefield of unexpected additives and fillers, so making your own puts you completely in control of every ingredient. The whole process is straightforward — chop, salt, drain, simmer, and jar — and the result is a vibrant, chunky relish with just the right balance of crunch and tenderness. It keeps well in the fridge, so a single batch goes a long way toward elevating weeknight meals for days to come.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!