Coconut 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 relish can be a minefield of unexpected additives and hard-to-trace ingredients, so making your own means you know exactly what's going into the jar. The process is straightforward: salt the vegetables to draw out moisture, rinse and press them dry, then simmer everything in a bright vinegar-sugar brine seasoned with mustard seeds, celery seeds, and a pinch of turmeric for that classic golden color. The double vinegar combination — white distilled and apple cider — gives the relish a layered tartness that's more interesting than anything off the shelf. Every ingredient here is clean and simple, with zero coconut-derived oils, sweeteners, or fillers to worry about. Once it's cooled and jarred, it keeps in the fridge and is ready to elevate your next cookout or weeknight dinner on demand.
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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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