Hazelnut Free Sweet Pickle Relish
Tangy, bright, and just sweet enough, this homemade pickle relish is the kind of condiment that makes everything it touches taste better — from hot dogs and burgers to potato salad and deviled eggs. Store-bought relish can be a minefield for anyone avoiding tree nuts, since shared production lines and vague labeling make it hard to know what's really in the jar. Making it from scratch puts you completely in control, and every single ingredient here is straightforward and easy to verify. Cucumbers, onion, and green bell pepper get salted down to draw out moisture, then simmered in a punchy blend of two vinegars, sugar, and warm spices like mustard seeds, celery seeds, and turmeric. That turmeric gives the relish its gorgeous golden color while the double vinegar hit keeps things lively and complex. The result is a glossy, chunky relish with real texture and a flavor that blows anything from the condiment aisle completely out of the water. Ladle it into jars, 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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