Mushroom Free Sweet Pickle Relish
Tangy, sweet, and just a little bit punchy, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. The combination of white distilled vinegar and apple cider vinegar gives it a layered brightness, while mustard seeds, celery seeds, and a touch of turmeric add warmth and that classic golden hue. Salting the cucumbers, onion, and green bell pepper first draws out excess moisture, which is the key step that keeps the final relish from turning watery or bland. Store-bought versions can be surprisingly hit-or-miss with added ingredients you didn't ask for, so making your own means you know exactly what's going in the jar. The whole process is straightforward — no canning experience required — and the result is a crisp, glossy relish that keeps beautifully in the fridge. It's one of those small-batch projects that feels genuinely rewarding and pays off every single time you crack open the jar.
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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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