Pregnancy Friendly Sweet Pickle Relish
Cravings for something tangy and bright are basically a rite of passage, and this homemade sweet pickle relish delivers exactly that satisfying hit of sweet, sour, and savory. Made from scratch with fresh cucumbers, onion, and green bell pepper, you know exactly what's going into every spoonful — no mystery preservatives or additives hiding on a store label. The double-vinegar brine gets a warm backbone from mustard seeds, celery seeds, and a pinch of turmeric, creating a relish that's genuinely more complex than anything from a jar. Salting the vegetables first and rinsing them thoroughly is the key step that keeps the texture crisp and the flavor clean rather than watery or overly sharp. The whole batch simmers down into a glossy, jewel-toned condiment that's as good on a hot dog as it is stirred into egg salad or potato salad. Once cooled, it stores neatly in the fridge so you always have a little jar of something delicious ready to go.
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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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