Sesame Free Sweet Pickle Relish
Homemade condiments are one of those kitchen projects that feel wildly satisfying, and this sweet pickle relish delivers that bright, tangy-sweet flavor that makes hot dogs, burgers, and potato salad genuinely sing. Store-bought relish can be a minefield for anyone avoiding sesame, since shared production lines and unexpected additives are common concerns — making a batch from scratch puts you fully in control of every single ingredient. The process starts with salting and draining fresh cucumbers, onion, and green bell pepper, which draws out excess moisture and gives the finished relish that perfect tender-but-snappy texture. A double hit of white distilled and apple cider vinegar creates a layered tang, while granulated sugar balances everything out into that classic sweet-sour profile. Mustard seeds, celery seeds, and a touch of turmeric add warmth and a gorgeous golden hue without any hidden allergen risk. Ladled into jars and chilled, this relish keeps beautifully in the fridge and is ready to elevate whatever you're cooking 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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