Soy Free Sweet Pickle Relish
Homemade condiments are one of those small kitchen projects that pay off every single time you open the fridge. This bright, tangy relish is built entirely from fresh vegetables and pantry spices — cucumbers, onion, green bell pepper, vinegar, sugar, and a warm hit of mustard seeds, celery seeds, and turmeric — with absolutely nothing hidden in the ingredient list to worry about. That matters more than you might think, because store-bought relish often contains additives or natural flavors that can be surprisingly hard to vet. Making it yourself means you know exactly what's in the jar. The process is satisfying too: salting the vegetables first draws out excess moisture, which is what gives the finished relish that perfect tender-but-still-snappy texture rather than a soggy, watery mess. The double-vinegar brine — white distilled and apple cider — creates a sweet-tart balance that's genuinely addictive on hot dogs, burgers, potato salad, or spooned straight onto a sandwich. A batch keeps in the refrigerator and is ready to reach for whenever you need a little brightness on your plate.
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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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