Turkey Free Sweet Pickle Relish
Bright, tangy, and just the right amount of sweet, this homemade pickle relish is the kind of condiment that makes everything it touches taste better. Cucumbers, yellow onion, and green bell pepper come together in a brine of white distilled and apple cider vinegars, sugar, mustard seeds, celery seeds, and turmeric — a combination that hits every note you want from a classic relish. The salting step is key: letting the vegetables sit and then pressing out the liquid means your finished relish has real texture and isn't watery or flat. Store-bought versions can be a minefield of unexpected additives and preservatives, so making your own gives you full control over exactly what goes into the jar. The simmering brine reduces just enough to coat every piece of vegetable in that glossy, sweet-sour syrup without turning things mushy. Spoon it onto hot dogs, stir it into potato salad, or mix it into a quick tartar sauce — honestly, the uses are endless. Once you taste how good the homemade version is, it's hard to go back to the squeeze bottle.
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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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