Alpha Gal Friendly Sweet Pickle Relish
Sweet pickle relish sounds simple, but store-bought versions are notorious for sneaking in unexpected additives — and for anyone managing alpha-gal syndrome, that label-reading anxiety is very real. This homemade version keeps things completely plant-based and spice-forward, so you know exactly what's going into every jar. Finely diced cucumbers, onion, and green bell pepper get salted and drained before simmering in a bright brine of white distilled vinegar, apple cider vinegar, and sugar, with mustard seeds, celery seeds, and turmeric rounding out that classic tangy-sweet flavor. The result is a glossy, jewel-toned relish with just enough bite — tender vegetables that still hold a little texture after their time in the pot. It's the kind of condiment that makes a hot dog, a burger, or a simple egg salad sandwich feel like a proper meal. Stash a jar in the fridge and you'll find yourself reaching for it constantly.
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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.
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