Artificial Flavors Free Sweet Pickle Relish
Store-bought relish is one of those condiments that almost always comes loaded with artificial colors, flavors, and preservatives you never asked for. Making your own means you know exactly what went into the jar — and in this case, it's nothing but fresh vegetables, pantry spices, and vinegar. Finely diced cucumbers, onion, and green bell pepper get salted and drained before simmering in a tangy brine of white distilled and apple cider vinegars, sugar, mustard seeds, celery seeds, and a pinch of turmeric for that classic golden hue. The result is bright, sweet, and just a little sharp — everything a great relish should be. The texture stays satisfyingly crisp because the vegetables are pressed dry before they ever hit the heat, so you're not left with a mushy, watery jar. Spoon it over hot dogs, stir it into potato salad, or mix it into a quick tartar sauce — it punches up just about everything it touches. Once you've tasted the real thing, going back to the grocery store version is going to feel like a serious downgrade.
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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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