Sesame Free Classic Relish
Bright, tangy, and packed with garden-fresh flavor, this homemade relish is the kind of condiment that makes everything it touches taste better — from hot dogs to burgers to a simple cheese board. The combination of crisp cucumbers, sweet bell peppers, and onion gets a gorgeous golden hue from turmeric, while mustard seed and celery seed add that classic, slightly spicy depth you want in a proper relish. Salting the vegetables first and pressing out the liquid is the key step that keeps the texture pleasantly chunky rather than soggy, so every spoonful has a satisfying bite. Store-bought relishes can be surprisingly tricky to vet for hidden ingredients, but when you make it yourself with this short, straightforward list, you know exactly what's going in the jar. The brine comes together quickly on the stovetop, and the whole batch cooks down into something thick, glossy, and deeply flavorful in just minutes. Spoon it into sterilized jars and keep a stash in the fridge — it's the kind of thing you'll find yourself reaching for constantly once you've made it from scratch.
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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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