Pescatarian 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. It's built entirely from fresh vegetables and pantry staples, so there's nothing to second-guess about what's actually in the jar. The combination of white distilled vinegar and apple cider vinegar gives it a layered tartness, while the mustard seeds, celery seeds, and turmeric add that classic deli-style depth you'd expect from a really good relish. Salting the cucumbers, onion, and bell pepper first draws out excess moisture, which is the key step that keeps the final texture crisp and satisfying rather than watery and limp. A quick simmer in the sweet-and-spiced brine brings everything together beautifully. Once it cools and goes into the fridge, you'll have a versatile, vibrant relish ready to upgrade your next cookout spread or weeknight meal.
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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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