Shellfish 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 and burgers to a simple cheese board. Crisp English cucumbers, sweet bell peppers, and yellow onion get a long soak in a vinegar brine seasoned with mustard seed, celery seed, and a touch of turmeric, giving the finished relish that gorgeous golden hue you'd expect from a classic. The salting step is key: drawing out excess moisture before cooking means the vegetables stay pleasantly textured rather than turning soft and waterlogged. Everything here is straightforward produce and pantry staples, so there's no need to scan labels or worry about hidden seafood-derived additives that can sneak into store-bought condiment jars. The brine comes together quickly on the stovetop, and once the mixture thickens and the vegetables turn tender with just a little bite left, you're done. Spooned into jars and chilled, it keeps beautifully in the refrigerator and only gets better as the flavors meld. Once you've made a batch from scratch, it's genuinely hard to go back to the store-bought version.
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!