Red Meat Allergy Friendly Sweet Pickle Relish
Bright, tangy, and just sweet enough, this homemade pickle relish is the kind of condiment that makes everything it touches taste better. Cucumbers, onion, and green bell pepper get a long salt-and-drain treatment before simmering in a vinegar-sugar brine with mustard seeds, celery seeds, and turmeric — and the result is a relish with real depth and a gorgeous golden hue. Every single ingredient here is plant-based and naturally free from red meat and any animal-derived proteins, so there's no label-scanning required. Store-bought relish can be a surprisingly murky situation when you're navigating food allergies, since shared production lines and mystery "natural flavors" add unnecessary stress to something as simple as a jar of pickled vegetables. Making it yourself means you know exactly what went into it. Spoon it onto hot dogs, stir it into potato salad, or pile it onto a veggie burger — it's endlessly versatile and keeps beautifully in the fridge.
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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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