Sweet Cucumber Relish

Sweet Cucumber Relish Recipe
Diana Rattray
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 6 Pints (About 100 Servings)
Ratings (23)

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. This is a delicious sweet relish, perfect for hot dogs and sausages, and it's a great condiment to serve with black-eyed peas, baked beans, or lima beans.

See Also
Chow Chow - Green Tomato Relish

What You'll Need

  • 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

How to Make It

  1. Put the chopped vegetables in a large stainless steel or enamel-lined pot. Add the salt, stir to blend, cover, and let stand at room temperature for 4 hours.
  2. Put the 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).
  3. Put the lids in a saucepan and bring to a simmer. Keep them in the hot water until you are ready to use them.
  1. See Preparing Jars for Canning and Boiling Water Bath Processing.
  2. Put the vegetables in a large colander and drain. Rinse with cold water. Using your hands, squeeze out excess liquids.
  3. 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.
  4. 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.
  5. Makes 12 half-pint jars or about six 1-pint jars.

Note: If you have any unsealed jars you may reseal with new lids and reprocess or refrigerate and use right away.

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