Carrageenan Free Sweet Pickle Relish
Most store-bought relishes rely on carrageenan as a stabilizer or thickener, which makes finding a clean jar on the grocery shelf harder than it should be. This homemade version skips all of that entirely — every ingredient is straightforward, from the fresh cucumbers and bell pepper to the vinegar brine and warm spices. The combination of white distilled and apple cider vinegars gives the relish a bright, layered tang, while mustard seeds, celery seeds, and turmeric add that classic sweet pickle depth you want on a hot dog or spooned over a burger. Salting the vegetables first and pressing out the liquid is the key step that keeps the texture snappy rather than soggy, so you get that satisfying little crunch in every bite. The golden color from the turmeric makes it look just as good as anything you'd find at a specialty store — except you know exactly what went into it. It keeps in the refrigerator and comes together with pantry staples, making it one of those recipes you'll come back to all summer long.
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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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