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Cucumber Relish

User Rating 4.5 Star Rating (4 Reviews)


Sweet Cucumber Relish

Cucumber Relish

Diana Rattray
Have all vegetables scrubbed, trimmed, and ready to finely chop, grind, or process in the food processor. This is a delicious sweet relish, perfect for hot dogs and sausages, and it's a great condiment to serve with peas, beans, or limas.


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


Prepare your work area, the canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Bath Processing.

Put chopped vegetables in a large stainless steel or enamel-lined pot. Stir in the salt, cover, and let stand at room temperature for 4 hours.

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

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

Fill prepared jars, leaving a 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. See Preparing Jars for Canning and Boiling Water Bath Processing.

Makes 12 half-pint jars or about 6 pint jars.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Spiced it up, Member denalihorse

I like the original recipe, but I prefer a spicier flavor. I added 2 chili peppers, 1/4c. diced fresh ginger, 1 tbsp. whole allspice, swapped out the white vinegar for apple cider vinegar, and halved the celery and mustard seed. I can't make enough of this recipe to keep people from begging for some of their own! :)

53 out of 56 people found this helpful.

See all 4 reviews

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