Soy Free Classic Relish
Bright, tangy, and packed with garden-fresh crunch, 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. English cucumbers, colorful bell peppers, and sweet onion come together in a brine of white vinegar, sugar, and warm spices like mustard seed, celery seed, and turmeric for a flavor that's bold without being overpowering. Store-bought relish can be a minefield for anyone avoiding soy, since emulsifiers and natural flavors in commercial versions often sneak it in under vague labeling. Making it from scratch with these straightforward pantry ingredients means you know exactly what's in every spoonful. The salting step is the real secret here — drawing out excess moisture first gives you a relish that's thick and glossy rather than watery, with vegetables that stay pleasantly tender-crisp after cooking. It stores beautifully in the fridge, so a single batch goes a long way and is ready to reach for whenever you need it.
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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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