Seed Oil Free Classic Relish
Bright, tangy, and packed with garden-fresh vegetables, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs to potato salad to a simple cheese board. Store-bought relish is one of those sneaky products that often hides unwanted oils in the fine print, so making your own from scratch puts you completely in control of every ingredient. The brine here is built on white distilled vinegar, sugar, and a warm trio of mustard seed, celery seed, and turmeric, giving you that classic sweet-and-tangy depth with zero shortcuts. Salting the cucumbers, onions, and bell peppers first draws out excess moisture, which means the finished relish has real texture and doesn't turn watery or limp in the jar. The turmeric lends that gorgeous golden hue you'd expect from a classic relish, and the whole thing comes together in one saucepan. Spooned into sterilized jars and tucked into the fridge, it keeps beautifully and tastes even better after a day or two once the flavors have had time to meld.
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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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