Tree Nut Free Classic Relish
Bright, tangy, and loaded with garden-fresh crunch, 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. The combination of English cucumbers, colorful bell peppers, and yellow onion gives it a beautiful confetti-like appearance, while mustard seed, celery seed, and a touch of turmeric bring that classic, slightly spicy depth you'd expect from a jar you'd find at a summer cookout. Store-bought relishes can be a gamble when you're scanning labels for unexpected additives, but every single ingredient here is straightforward and easy to verify. The salting step is what makes this recipe special — drawing out excess moisture before cooking means the vegetables stay pleasantly textured rather than turning mushy in the brine. A quick simmer in sweetened vinegar pulls everything together into a glossy, lightly thickened relish that smells absolutely incredible on the stovetop. Spoon it into jars, tuck them in the fridge, and you'll have a versatile, crowd-pleasing condiment ready to go 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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