Eosinophilic Esophagitis Friendly Sweet Pickle Relish
Homemade condiments are one of those small kitchen wins that make everything taste better, and this sweet pickle relish is no exception. Store-bought versions are notorious for sneaking in unexpected ingredients — preservatives, natural flavors, and additives that can be hard to evaluate when you're managing a sensitive digestive condition. Making it from scratch means you know exactly what's going into every spoonful. Fresh cucumbers, bell pepper, and onion get salted and rinsed to draw out excess moisture, then simmered in a tangy blend of vinegars, sugar, and warm spices until perfectly tender with just a little bite left. The result is bright, sweet, and just acidic enough to cut through rich foods — exactly what a great relish should be. Spoon it onto burgers, stir it into potato salad, or keep a jar in the fridge for whenever you need a flavor boost you can actually trust.
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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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