Chestnut Free Sweet Pickle Relish
Tangy, sweet, and just a little bit punchy, 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 combination of crisp cucumber, onion, and green bell pepper gives it real texture, while the duo of white distilled and apple cider vinegars adds a bright, layered acidity that store-bought versions rarely match. Mustard seeds, celery seeds, and a touch of turmeric bring warmth and that classic golden hue without any complicated ingredients or hard-to-source additions. The salting step is the secret weapon here — drawing out excess moisture before cooking means the relish stays pleasantly firm rather than turning mushy in the jar. It's a completely straightforward recipe built from pantry staples and fresh vegetables, so there's no need to scrutinize labels or worry about unexpected additives sneaking in. A batch comes together with minimal fuss and keeps in the refrigerator, ready to brighten up whatever you're serving.
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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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