Barley Free Sweet Pickle Relish
That bright, tangy crunch you get from a good sweet pickle relish is one of those condiment magic tricks — it makes hot dogs, burgers, potato salad, and deviled eggs taste like summer. Store-bought versions can be a minefield if you're avoiding barley, since malt vinegar and hidden grain-based additives sometimes sneak into commercial relishes without much fanfare. This homemade version keeps things clean and straightforward, relying entirely on white distilled vinegar and apple cider vinegar so there's no guesswork about what's actually in the jar. The combination of mustard seeds, celery seeds, and turmeric gives it that classic golden color and a warm, slightly spiced depth that goes way beyond anything from a squeeze bottle. Salting the cucumbers first and pressing out the liquid is the key step that keeps the texture snappy rather than soggy after simmering. Once it's cooled and jarred, you'll have a fridge staple that's ready to elevate just about anything you're grilling or mixing up for a crowd.
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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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