Cucumber season is here and if you’re like me and have an abundance of cucumbers, or you are just looking for a great cucumber relish recipe, then you’ve come to the right place.
This recipe for homemade cucumber relish does take a little bit of time, so my advice is to start a batch in the late afternoon, and by mid morning the next day, you’ll be able to wrap things up and have 6 pints wonderful relish sitting on the kitchen counter cooling.
Great on burgers, hot dogs or mixed in an egg salad sandwich, this is my go to recipe for home canned sweet relish. I hope you enjoy it as much as I do.
~ Mavis
Cucumber Relish – For Home Canning
Ingredients
2 quarts cucumbers, chopped
1 3/4 cups sweet green peppers, chopped
2 cups sweet red peppers, chopped
1 cup yellow onion, chopped
1 tablespoon turmeric
1/2 cup kosher salt
4 quarts water, divided
1 1/2 cups brown sugar
1 quart vinegar
2 cinnamon sticks
1 tablespoon mustard seed
2 teaspoons cloves
2 teaspoons allspice
Instructions
Combine cucumbers, peppers and onions in a large bowl and sprinkle with turmeric. Dissolve salt in 2 quarts of water and pour over the vegetables and let stand for 4 hours.
Drain and then cover the vegetables with 2 quarts of water and let vegetables stand for 1 hour.
Drain. Combine brown sugar and vinegar in a small pot on the stove. Tie spices in a spice bag {or a bit of cheesecloth or muslin} and add to the sugar and vinegar mixture. Bring to a boil and then pour over drained vegetables and let stand overnight for 12 – 18 hours.
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
In a large pot, bring vegetable mixture to a boil, reduce heat and simmer until the vegetables are heated throughout.
Remove from heat and pack hot cucumber relish into hot prepared jars, filling to within 1/4 inch of tops.
Wipe the jar rims and threads clean if need be and remove any air bubbles.
Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process relish 10 minutes. One recipe makes {6} 16 oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
EJ says
sounds delicious and not too complicated! Thank you for sharing. 🙂
Donna says
This relish has a lovely rustic chunky look. I like this look. It makes it apparent that you chopped all the ingredients by hand, with love. The salt quantity is missing though. I want to pin the recipe but will wait till you fix this.
As for air conditioning…GET one or two so the time spent in your home will always be enjoyable.
Love watching your adventures.
Donna
Mavis Butterfield says
Fixed! Thanks for catching that. I like the chunky bits too. It feels like you are eating real food. 🙂
Stacie says
When you let the mixture stand overnight, is that in the refrigerator or in a covered bowl on the counter at room temp?
Mary says
How many cucumbers — or how many cups of chopped cucumbers in a quart? My mother would have known, but I don’t. Help, please!
Mavis Butterfield says
There are 4 cups in a quart.
Mary says
Thanks! Some of my Grandmother’s old recipes call for “dry quarts” or “dry pints,” and I get confused about it.
Brenda Nance says
How many pints will this make, thanks?
Mavis Butterfield says
6