Bright, tangy, and loaded with garden-fresh flavor, this homemade relish is the kind of condiment that makes everything it touches taste better — from grilled hot dogs to a simple cheese board. The combination of English cucumbers, red and green bell peppers, and yellow onion gives it a satisfying crunch and a gorgeous jewel-toned color that no store-bought jar can match. A brine of white distilled vinegar, sugar, mustard seed, celery seed, and turmeric brings that classic sweet-and-sour punch with just enough warmth underneath. The salting step is key — it draws out excess moisture so the relish thickens beautifully and holds its texture rather than turning watery in the jar. For anyone navigating grain sensitivities, store-bought relishes and condiments can be surprisingly tricky, since additives and thickeners sometimes sneak in where you least expect them. Making it from scratch with these straightforward ingredients means you know exactly what's in every spoonful. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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.
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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