Peanut Free Sweet Pickle Relish
There is something deeply satisfying about making your own condiments from scratch, and this sweet pickle relish is a perfect place to start. Bright, tangy, and just the right amount of sweet, it brings together crisp cucumbers, onion, and green bell pepper in a brine that is genuinely hard to stop spooning onto things. Store-bought relish can be a minefield when you are avoiding cross-contamination from shared production lines, but making it at home means you control every single ingredient that goes into the jar. The salting step draws out excess moisture so the vegetables stay pleasantly firm rather than turning mushy, and the combination of two vinegars gives the brine a layered tartness that bottled versions rarely achieve. Mustard seeds, celery seeds, and a touch of turmeric round out the flavor with a warm, subtly spiced depth that tastes far more complex than the short ingredient list suggests. Pile it onto hot dogs, stir it into potato salad, or use it to punch up a sandwich — this relish earns its place in the fridge fast.
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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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