Rice Free 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 — hot dogs, burgers, potato salad, you name it. Store-bought relish can be a minefield of unexpected additives and fillers, but this version is built entirely from fresh vegetables and pantry staples you can actually pronounce. Cucumbers, onion, and green bell pepper get salted and drained first, which is the key step that keeps the final relish from turning watery and bland. The brine — a blend of white distilled and apple cider vinegars, sugar, mustard seeds, celery seeds, and turmeric — gives it that classic sweet-and-sharp flavor with a gorgeous golden hue. A quick simmer brings everything together into a relish that's tender but still has a satisfying little crunch. It stores beautifully in the fridge, so you can make a batch and reach for it all week long.
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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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