Gut Friendly Sweet Pickle Relish
Homemade condiments are one of those small kitchen wins that make everything taste better, and this sweet pickle relish delivers serious flavor with a surprisingly clean ingredient list. The combination of crisp cucumbers, onion, and green bell pepper gets a bright, tangy lift from both white distilled and apple cider vinegar, while mustard seeds, celery seeds, and a touch of turmeric add warmth and depth without overwhelming the palate. Store-bought relish often hides a long list of additives, artificial colors, and preservatives that can be rough on a sensitive digestive system — making from-scratch the smarter move. The salting and rinsing step is key here: it draws out excess moisture from the vegetables so the final relish has great texture and isn't watery or overly sharp. Simmering everything together lets the flavors meld into something genuinely craveable — sweet, tangy, and just a little spiced. Spoon it over grilled proteins, stir it into a simple potato salad, or use it anywhere you'd reach for a jarred version and feel good knowing exactly what went into it.
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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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