Sweet Cucumber Relish

Sweet Cucumber Relish
Diana Rattray
  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Yield: 6 pints (about 100 servings)
Nutritional Guidelines (per serving)
27 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 6 pints (about 100 servings)
Amount per serving
Calories 27
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 568mg 25%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cucumber relish is a great way to use up the bounty of cucumbers from your garden and have a delicious relish on hand to use throughout the year. Serve with hot dogs and sausages, add to tuna, ham, or chicken salad, or include it in your macaroni salad or deviled eggs.

Feel free to change the ratio of red to green bell peppers or replace some of them with yellow peppers. Or, you can replace 1 cup of the bell pepper with more chopped onion. This recipe makes about 12 half-pint jars or six 1-pint jars.

Ingredients

  • 10 cups pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers, finely chopped unpeeled)
  • 4 cups red bell pepper (about 4 large peppers, finely chopped)
  • 3 cups finely chopped green bell pepper (about 2 to 3 large peppers)
  • 1 cup celery (about 4 large ribs, finely chopped)
  • 1 cup peeled onion (about 2 medium onions, finely chopped)
  • 1/2 cup pickling salt
  • 3 1/2 cups white vinegar
  • 2 1/3 cups granulated sugar
  • 1/4 cup mustard seeds
  • 2 tablespoons celery seeds

Steps to Make It

  1. Gather the ingredients.

  2. Put the chopped vegetables in a large stainless steel or enamel-lined pot. Add the pickling salt, stir to blend, cover, and let stand at room temperature for 4 hours.

  3. Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).

  4. Put the lids in a saucepan and bring to a simmer. Keep them in the hot water until you are ready to use them.

  5. Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.

  6. Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.

  7. Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.

  8. Fill prepared jars, leaving 1/2-inch headspace. Fit lids on jars and screw bands down to fingertip tightness. Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.

Tips

  • Fresh ingredients, safety, and preparation are all very important when it comes to home canning. Make sure your workspace is clean, the jars are ready, and all of your utensils are at hand. Have all vegetables scrubbed, trimmed, and ready to finely chop, grind, or process in the food processor. 
  • If you have an unsealed jar, you may reseal it with a new lid and reprocess or refrigerate and use that jar first.

Other Relish Recipes

Perhaps you have a prolific garden and are looking for ways to use up the bounty of produce—relishes are always a great idea! If you have found yourself with more zucchini than you can handle, use them to make a large batch of zucchini summer squash relish. If spicy is your thing, and you have a large amount of corn on hand, try a sweet and hot corn relish, or if you are trying to use up tomatoes, a green tomato hot dog relish would be perfect.