Eggless Sweet Pickle Relish
Homemade condiments don't get much more satisfying than a bright, tangy relish made entirely from scratch. Finely diced cucumbers, onion, and green bell pepper get a salt-draw treatment that pulls out excess moisture, so the final result is perfectly textured rather than watery or mushy. A double-vinegar brine — white distilled for sharpness and apple cider for a subtle fruity depth — gets sweetened with granulated sugar and warmed through with mustard seeds, celery seeds, and a pinch of turmeric that gives the relish that gorgeous golden hue. Everything simmers together until the vegetables are tender but still have a little snap, which is exactly what you want spooned onto a hot dog or stirred into a creamy potato salad. Store-bought relish often sneaks in additives and preservatives you don't need, and this version keeps things clean with nothing but whole vegetables and pantry spices. It stores beautifully in the fridge, so a single batch goes a long way toward leveling up your everyday meals.
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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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