Seed Oil Free Sweet Pickle Relish
Most store-bought relish is quietly loaded with soybean or canola oil, which makes it a surprisingly tricky condiment to track down when you're avoiding industrial seed oils. This homemade version sidesteps all of that — every ingredient here is straightforward and clean, from the fresh cucumbers and bell pepper to the vinegar brine and warm spices. The combination of white distilled and apple cider vinegar gives the relish a bright, layered tang, while mustard seeds, celery seeds, and a touch of turmeric add that classic, slightly earthy depth you want on a hot dog or a burger. Salting the vegetables first and pressing out the liquid is the move that keeps everything crisp rather than soggy, so the texture is genuinely satisfying. It simmers down into a glossy, jewel-toned relish that looks as good as it tastes. Once it's cooled and jarred, you've got a refrigerator staple that's ready to go whenever you need it — no label-reading required.
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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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