Sweet Cucumber Relish

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/16/23
Tested by Joan Velush
Sweet Cucumber Relish

The Spruce / Diana Rattray

Prep: 25 mins
Cook: 20 mins
Resting Time: 4 hrs
Total: 4 hrs 45 mins
Servings: 50 servings
Yield: 12 cups
Nutrition Facts (per serving)
56 Calories
0g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 50
Amount per serving
Calories 56
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1137mg 49%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 1g
Vitamin C 26mg 130%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 109mg 2%
*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.


“Does making your own sweet relish seem like a bother when you can just buy a jar? Do we really want high fructose corn syrup, potassium sorbate, and sodium benzoate in our relish? I don’t, especially when this homemade relish is delicious, fresh, and crisp compared to store-bought relish. And making it is fun, easy, and economical!" —Joan Velush

Sweet Cucumber Relish/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 10 cups finely chopped unpeeled pickling cucumbers (about 3 1/2 to 4 pounds)

  • 4 cups finely chopped red bell pepper (about 4 large peppers)

  • 3 cups finely chopped green bell pepper (about 2 to 3 large peppers)

  • 1 cup finely chopped celery (about 4 large ribs)

  • 1 cup finely chopped onion (about 2 medium onions)

  • 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 cucumbers, peppers, celery, and onions in a large stainless steel or enamel-lined pot.

  3. Add the pickling salt, stir to combine, and cover. Let stand at room temperature for 4 hours.

  4. 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).

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

  6. Transfer the vegetables to a large colander, drain, and rinse thoroughly with cold water. Use your hands to squeeze out excess liquid.

  7. Rinse the pot you used for the vegetables. Combine the vinegar, sugar, mustard seeds, and celery seeds in the pot. Bring to a boil over medium-high heat.

  8. Add the drained vegetables and stir to combine. Return to a full boil; reduce heat to medium-low, and simmer for 10 minutes.

  9. Fill prepared jars, leaving 1/2-inch headspace.

  10. Fit lids on jars and screw bands down to fingertip tightness.

  11. 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.

  12. Once cooled, tighten the lids and store. You can put a jar in the fridge and use right away if you'd like. Enjoy!

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.