High Fructose Corn Syrup Free Sweet Pickle Relish
Homemade pickle relish is one of those condiments that tastes so much better from scratch, and the ingredient list here is refreshingly straightforward. Store-bought versions almost always sneak in high fructose corn syrup as a sweetener, which makes finding a clean jar at the grocery store genuinely frustrating. This recipe uses plain granulated sugar instead, so you get that classic sweet-tangy flavor without any of the processed sweetener concerns. Finely diced cucumbers, onion, and green bell pepper get a salt-draw to pull out excess moisture, which is the key step that keeps the relish from turning watery in the jar. A brine of white distilled and apple cider vinegars, warmed with mustard seeds, celery seeds, and a touch of turmeric, gives the finished relish that bright, slightly spiced depth you want on a hot dog or mixed into a creamy potato salad. The whole process is simple enough for a beginner but feels genuinely satisfying — ladling hot relish into jars and watching it cool on the counter is a small but real kitchen win. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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