Gluten 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. Store-bought relish can be a minefield for anyone avoiding gluten, with vague "natural flavors" and shared production lines making label-reading feel like a part-time job. This version is made entirely from whole vegetables and pantry spices, so you know exactly what's going in the jar. The combination of white distilled vinegar and apple cider vinegar gives it a bright, layered tang, while the mustard seeds, celery seeds, and turmeric add that classic relish depth and golden color. Salting the cucumbers, onion, and bell pepper first draws out excess moisture, which is the key step that keeps the final relish from turning watery and bland. A quick simmer brings everything together into a glossy, tender-but-still-snappy condiment that refrigerates beautifully. Once you've made a batch from scratch, it's genuinely hard to go back to the store-bought stuff.
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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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