Beef 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. Every ingredient here is plant-based, so there's zero concern about hidden meat derivatives that can sometimes sneak into store-bought versions. The combination of white distilled vinegar and apple cider vinegar gives it a bright, layered acidity, while the mustard seeds, celery seeds, and turmeric add a warm, classic depth that tastes like it came straight from a deli counter. Salting the cucumbers, onion, and bell pepper first is the secret step — it draws out excess moisture so the relish gets that satisfying, slightly firm texture instead of turning mushy. A quick simmer in the spiced brine brings everything together beautifully. Once it cools and goes into the fridge, you'll have a jar of something genuinely better than anything on a grocery store shelf.
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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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