Breastfeeding Friendly Sweet Pickle Relish
Homemade condiments hit differently when you know exactly what went into them, and that peace of mind matters even more when you're nursing. This bright, tangy relish is built from fresh cucumbers, bell pepper, and onion — simple whole-food ingredients with no mystery additives or preservatives to second-guess. The combination of white distilled and apple cider vinegars gives it a well-rounded tartness, while the sugar, mustard seeds, celery seeds, and turmeric layer in warmth and depth that store-bought versions rarely achieve. Salting the vegetables first and pressing out the liquid is the key step that keeps the texture pleasantly crisp rather than soggy. Once it's simmered down and jarred, you've got a versatile condiment ready to brighten up burgers, hot dogs, egg salad, or anything else that needs a little sweet-tangy lift. Keeping a jar in the fridge means you always have a clean, homemade option on hand — no label-reading required.
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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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