That bright, tangy crunch you get from a good sweet pickle relish is one of those condiment magic tricks — it makes hot dogs, burgers, potato salad, and even a simple grilled cheese taste like they came from somewhere special. This homemade version is built entirely from fresh cucumbers, onion, and green bell pepper, with a brine of white distilled vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric giving it that gorgeous golden color and complex sweet-sour depth. Store-bought relish can be a minefield for anyone avoiding grain-based additives or thickeners, but every single ingredient here is straightforward and easy to verify. The salting step draws out excess moisture so the vegetables stay pleasantly firm rather than turning mushy in the jar. A quick simmer in the spiced brine pulls everything together into a relish that's punchy, a little sweet, and deeply satisfying. It keeps in the fridge and gets even better after a day or two as the flavors meld — make a batch on the weekend and you'll be reaching for it all week long.
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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.
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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