Honey Free Sweet Pickle Relish
Tangy, bright, and packed with crunch, 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. A lot of store-bought relishes sneak in honey or other sweeteners that can be hard to spot on a label, but this one keeps things straightforward with plain granulated sugar, so you know exactly what you're getting. The combination of white distilled vinegar and apple cider vinegar gives it a layered tartness, while mustard seeds, celery seeds, and a touch of turmeric add that classic, slightly spiced depth you'd expect from a really good relish. Salting the cucumbers, onion, and bell pepper first draws out excess moisture, which is the key step that keeps the final texture pleasantly firm rather than soggy. After a quick simmer, the vegetables are tender but still have just enough bite to hold their own on whatever you're piling them onto. Ladle it into jars, let it cool, and you've got a fridge staple that's genuinely better than anything you'd grab off a grocery store shelf.
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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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