Xanthan Gum 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. Most store-bought relishes are loaded with additives and stabilizers you'd rather not think about, but this one is built entirely from fresh vegetables, vinegar, sugar, and a handful of warm spices. The mustard seeds, celery seeds, and turmeric do all the heavy lifting in the flavor department, giving it that classic relish character without any thickeners or gums whatsoever. Salting the cucumbers first and pressing out the liquid is the key step that keeps the texture perfectly crisp rather than watery or mushy. A quick simmer in the sweet-and-sour brine pulls everything together into a glossy, vibrant relish that looks as good as it tastes. Ladle it into jars, let it cool, and you've got a refrigerator staple that's completely clean and genuinely delicious.
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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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