Pecan 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 relish can be a gamble when you're scanning labels for unexpected additives or shared-facility warnings, so making your own from scratch puts you completely in control of every ingredient. The process starts with fresh cucumbers, onion, and green bell pepper salted and rested to draw out moisture, which is the key step that keeps the final relish from turning watery or bland. A double-vinegar brine of white distilled and apple cider vinegar gives it that classic pucker, while sugar, mustard seeds, celery seeds, and turmeric round everything out into something genuinely complex and craveable. A quick simmer melds all the flavors together while keeping the vegetables tender with just enough bite. Ladle it into jars, let it cool, and you've got a refrigerator staple that elevates weeknight dinners and backyard cookouts alike.
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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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