Pork Free Sweet Pickle Relish
Tangy, sweet, and just a little bit briny, this homemade relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. Store-bought versions can be a minefield of mystery additives, but this one is built entirely from fresh cucumbers, onion, green bell pepper, and a handful of pantry spices, so you know exactly what's going into the jar. The double-vinegar base of white distilled and apple cider vinegar gives it a bright, layered acidity, while the sugar balances everything out into that classic sweet-pickle flavor. Mustard seeds, celery seeds, and a touch of turmeric add warmth and that gorgeous golden hue without any complicated steps. Salting the vegetables first and pressing out the liquid is the real secret — it keeps the relish from turning watery and gives you that satisfying, slightly firm texture in every spoonful. The whole process is straightforward enough for a beginner, and the result is a refrigerator staple you'll reach for constantly.
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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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