Legume Free Sweet Pickle Relish
Tangy, sweet, and just a little bit briny, 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 versions can be a minefield if you're avoiding legumes, since some brands sneak in unexpected additives or are processed on shared lines with soy-based ingredients. Making it from scratch means you know exactly what's in the jar. The base is beautifully simple: fresh cucumbers, onion, and green bell pepper get salted and drained before simmering in a sweet-tangy brine of white distilled and apple cider vinegars, sugar, mustard seeds, celery seeds, and a pinch of turmeric for that gorgeous golden color. The double-vinegar combination gives the relish real depth, and the brief simmer keeps the vegetables tender with just enough bite left in them. Once it's cooled and jarred, you've got a fridge staple that's ready to elevate whatever you're cooking this week.
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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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