Vegetarian 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 elevates everything from hot dogs to potato salad. Finely diced cucumbers, yellow onion, and green bell pepper form the backbone, while mustard seeds, celery seeds, and a touch of turmeric give the brine a warm, complex depth that store-bought versions rarely achieve. The salting step is key — drawing out excess moisture from the vegetables before they ever hit the pot means your relish stays bright and textured rather than turning soft and watery. A blend of white distilled vinegar and apple cider vinegar keeps things lively, with just enough sugar to balance the acidity into that classic sweet-tangy finish. Every ingredient in this recipe is plant-based, so there are no hidden meat-derived additives to worry about — just honest, wholesome pantry staples. Ladle it into jars, let it cool, and you'll have a refrigerator staple that makes even the simplest meal feel a little more special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!