Wheat Free Sweet Pickle Relish
Bright, tangy, and just sweet enough, 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 for anyone avoiding wheat, since additives and modified starches sometimes sneak into the ingredient list. This version is made entirely from fresh cucumbers, onion, green bell pepper, and a handful of pantry spices, so you know exactly what's in every jar. The double-vinegar brine — white distilled and apple cider — gives it a layered tartness that balances beautifully against the sugar, while mustard seeds, celery seeds, and turmeric add that classic relish character. Salting the vegetables first and pressing out the liquid is the key step that keeps the texture pleasantly firm rather than mushy. It comes together in one saucepan and stores right in the fridge, making it an easy weekend project with seriously impressive results.
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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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