Chicken Free Sweet Pickle Relish
Tangy, sweet, and packed with 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. Finely diced cucumbers, onion, and green bell pepper form the base, while a brine of white distilled vinegar, apple cider vinegar, and sugar brings that classic sweet-sour balance you want in every spoonful. Mustard seeds, celery seeds, and a touch of turmeric round out the flavor with a gentle warmth and a gorgeous golden hue. The salting step is key — letting the vegetables sit and then pressing out the liquid ensures your relish stays bright and snappy rather than watery. Store-bought relish can be a gamble when you're scanning labels for unexpected additives, but this one is made entirely from fresh produce and pantry staples you already know and trust. It comes together in a single saucepan and stores beautifully in the fridge, ready to elevate whatever you're serving next.
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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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