Almond Free Sweet Pickle Relish
Tangy, sweet, and packed with crunch, this homemade pickle relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. Store-bought relish can be a gamble when you're avoiding tree nuts, since shared production lines and vague labeling make it hard to feel confident about what's actually in the jar. Making it from scratch puts you completely in control, and every single ingredient here is straightforward and easy to verify. The brine comes together with two types of vinegar, sugar, mustard seeds, celery seeds, and a pinch of turmeric for that gorgeous golden color. Salting the cucumbers, onion, and bell pepper first draws out excess moisture, which means the finished relish has real texture and doesn't turn watery or mushy. A quick simmer melds everything into a bright, balanced condiment that's just as good spooned onto a grilled sausage as it is stirred into a creamy dip. Ladle it into jars, tuck them in the fridge, and you've got a homemade staple ready to go whenever you need it.
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
32 servings
- 1 ½ lbs cucumbers (about 3 medium), finely diced
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 tbsp kosher salt
- ¾ cup white distilled vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ¼ tsp ground turmeric
Instructions
- 1
Combine the diced cucumbers, onion, and green bell pepper 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!