Walnut Free Sweet Pickle Relish
Tangy, sweet, and loaded with bright veggie flavor, this homemade pickle relish is the kind of condiment that makes everything it touches taste better — hot dogs, burgers, potato salad, you name it. Store-bought relish can be a minefield of mystery ingredients and shared production lines, but this version is made entirely from scratch with a clean, straightforward list of pantry staples. Cucumbers, onion, and green bell pepper get salted and drained first, which is the secret to that satisfying texture that holds up instead of turning mushy. The brine is a beautiful balance of two vinegars, sugar, and warm spices like mustard seeds, celery seeds, and turmeric — nothing hidden, nothing unnecessary. Simmering everything together lets those flavors meld into something that tastes genuinely complex despite how simple the process is. Ladle it into jars, let it cool, and you've got a fridge staple that elevates weeknight meals for days.
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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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