Brazil Nut Free Sweet Pickle Relish
Tangy, sweet, and loaded with that satisfying 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. The base is beautifully simple: fresh cucumbers, onion, and green bell pepper get salted and drained before simmering in a bright brine of white distilled and apple cider vinegars with just the right hit of sugar. Mustard seeds, celery seeds, and a pinch of turmeric bring a warm, classic depth that no store-bought jar can quite replicate. The double-vinegar approach gives the relish a layered tartness that balances the sweetness without tipping into candy territory. Store-bought relishes can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch means you know exactly what's in every spoonful. The process is genuinely satisfying — salting the vegetables first draws out moisture so the final relish has real texture rather than turning mushy in the jar. Keep a batch 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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