Shellfish Free Sweet Pickle Relish
There is something deeply satisfying about making your own condiments from scratch, and this sweet pickle relish delivers that tangy, slightly sweet crunch that makes hot dogs, burgers, and potato salads genuinely sing. Finely diced cucumbers, yellow onion, and green bell pepper form the base, all brightened by a brine of white distilled and apple cider vinegars with just enough sugar to balance the acidity. Mustard seeds, celery seeds, and a touch of ground turmeric give it that classic golden hue and a warm, aromatic depth you simply won't find in a store-bought jar. The salting step is key — drawing out excess moisture from the vegetables first means your finished relish stays vibrant and never watery. Store-bought relishes can be a minefield of unexpected additives and shared production lines, so controlling every ingredient yourself is a genuine win. The whole process is straightforward enough for a beginner, and the result is a fridge-ready jar of something that elevates almost any savory dish it touches.
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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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