Pistachio 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 navigating nut-free eating, since shared production lines and vague labeling make even the most innocent-looking jar feel risky. Making it from scratch means you know exactly what's in it: crisp cucumbers, onion, green bell pepper, and a punchy brine built from two vinegars, sugar, and warm spices like mustard seeds, celery seeds, and turmeric. The salting step is the secret weapon here — it draws out excess moisture so the finished relish has that satisfying texture instead of turning watery in the jar. The turmeric gives it that gorgeous golden hue you'd expect from a classic relish, while the apple cider vinegar adds a subtle depth that plain white vinegar alone just can't deliver. Ladle it into jars, let it cool, and you've got a fridge staple that's ready to upgrade your next cookout or weeknight dinner.
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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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