Dairy Free Sweet Pickle Relish
Tangy, sweet, and packed with crunch, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. The combination of white distilled vinegar and apple cider vinegar gives it a bright, layered acidity, while the sugar balances things out into that classic sweet-pickle flavor everyone loves. Mustard seeds, celery seeds, and a touch of turmeric add just enough depth and color to make it look and taste like something from a specialty jar at a farmers market. The salting step is the real secret here — drawing out moisture from the cucumbers, onion, and bell pepper before cooking means you end up with a relish that's tender but still has a satisfying little bite. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping or substituting needed — it's just clean, simple pantry staples doing their thing. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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