Cashew Free Sweet Pickle Relish
Tangy, sweet, and just a little bit briny, this homemade pickle relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. Store-bought versions can be a gamble when you're scanning labels for unexpected additives or shared-facility warnings, so making your own from scratch puts you completely in control. The ingredient list is refreshingly straightforward: fresh cucumbers, onion, green bell pepper, a duo of vinegars, sugar, and a handful of warm spices that give the relish its gorgeous golden hue. The salting step is the real secret here — drawing out excess moisture before simmering means you end up with a relish that's perfectly textured rather than watery. Mustard seeds and celery seeds add little pops of flavor that no jarred version can quite replicate. Once it's cooled and sealed in the fridge, you'll have a bright, punchy condiment ready to elevate weeknight meals for days.
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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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