1. Prep Your Vegetables (5 minutes) Get your box grater out and grate everything using the big holes – bell pepper, cucumber, and onion. Don’t stress about making it perfect, a little unevenness actually makes the final texture better.

2. First Simmer (30 minutes) Throw all your grated veggies in a big pot with 1 cup of the vinegar. Bring it to a bubble on medium heat, then turn it down to medium-low and let it simmer for 30 minutes. Stir it every now and then. You’ll see it reduce by about a third, and the veggies will soften but still have some bite.

3. The Magic Drain Here’s the part that makes this recipe special – strain out ALL that liquid and toss it. I know it seems wasteful, but this step is what keeps your relish from being watery mush. Trust me on this one.

4. The Final Simmer (5 minutes) Put those drained veggies back in the pot and add the rest of the vinegar, sugar, salt, and all your spices. Simmer for just 5 minutes, stirring until the sugar dissolves completely.

5. Jar It Up Ladle the hot relish into clean jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and put the lids on.

6. Process for Shelf Storage (Optional) If you want it to last on the shelf, process in boiling water for 10 minutes. Otherwise, just let it cool and stick it in the fridge – it’ll keep for months.