Quick Homemade Mustard Pickle Relish

Start with washing the cucumbers, onion, and bell pepper thoroughly.

Next, deseed and dice the vegetables - I usually dice them to around 1/8 inch size for just the right crunch.

In a large bowl, combine the diced veggies, add salt and turmeric, and mix well.

Now, allow the mixture to sit for about an hour - this step is crucial as it ensures the proper infusion of flavors.

After an hour, transfer the veggie mix to a saucepan.

Add sugar, mustard seeds, and vinegar to the pan.

Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low and simmer the mixture for about 30 minutes until it thickens slightly - patience is key here; rushing this step could result in a watery relish.

When done, remove from the heat and allow it to cool.

Pour the cooled relish into clean, sterilized jars, seal, and refrigerate - it typically keeps well for a few weeks in the refrigerator, but don't be surprised if it's consumed long before then!