Lupin Free Sweet Pickle Relish
Tangy, sweet, and loaded with crunch, 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 relish can be a minefield of additives and mystery ingredients, so making your own means you know exactly what's going in the jar. The process is straightforward: salt the vegetables to draw out moisture, rinse them well, then simmer everything in a bright brine of white distilled vinegar, apple cider vinegar, and sugar with mustard seeds, celery seeds, and turmeric for that classic golden color and warm depth. Salting and pressing the cucumbers, onion, and green bell pepper before cooking is the key step that keeps the relish from turning watery — you end up with a beautifully balanced texture that holds up in the jar. The whole thing comes together in a single saucepan and stores in the fridge, ready to spoon onto whatever needs a little lift. Every ingredient here is clean and straightforward, which is exactly what you want when you're being mindful about what goes into your food.
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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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