Easy Homemade Pickled Cucumber Relish
Do you like relish? We love it in our house, and we make relish every year. Depending on our garden yields, determine which relish we make. This year, it looks like cucumber relish. Cucumber relish is a staple in my pantry. This easy pickled cucumber relish recipe is free from dyes, corn syrup, and unnecessary ingredients–All fresh ingredients from our garden.
My Relish Past
My momma would can foods or freeze them to preserve them for eating throughout the year. I remember momma making pickles. However, I do not ever remember cucumber relish. I remember eating “relish” and buying it from the grocery store. I used it in various salads like chicken, tuna, egg, etc.
My memory maybe to gone, but the first time I recall eating homemade relish was in a small cafe just south of Atlanta, Georgia. I bought a jar and was hooked. Being obsessed with eating this relish, I learned to make my own.
Preserving Summer in a Jar
This pickled cucumber relish is a wonderful way to preserve the goodness of your garden and enjoy it all year round. Whether you’re new to canning or just looking for a classic recipe, you’re in the right place.
I use this cucumber relish in many dishes or as a side condiment. Who doesn’t like hotdogs with relish or kraut. It is that one little extra that brought a hot dog, a plate of beans, or even a humble sandwich to life. It’s sweet, tangy, crunchy, and full of fresh garden flavor. Around our place, if the cucumbers are coming in, a batch of relish isn’t far behind.
Recipe inspired by: Ball Complete Book on Canning, edited by Judi Kingry and Lauren Devine, and is a winner every time.
What Is Cucumber Relish?
Cucumber relish is a sweet and tangy condiment made from finely chopped cucumbers, peppers, onions, and a vinegar-based brine. It has a softer texture with a slightly sweeter taste than pickles and is often used on burgers, hot dogs, bratwursts, and alongside beans. However, it’s also delicious in egg salad, pasta salad, and even deviled eggs.
I absolutely love the smell of the veggies blended with the spices and vinegar.
What Makes This Relish Better Than Store-Bought?
Homemade relish tops what you can buy in the grocery store. The taste of these store-bought versions that taste overly sweet or a bit flat. This homemade relish recipe has a fresh, crisp bite with just the right balance of sugar and vinegar. We add peppers and onions for color and flavor, along with a blend of spices that gives it that good ol’ homemade touch.
It’s a great recipe for canning beginners — simple steps, reliable results, and a shelf-stable reward you’ll be proud of
Equipment Needed
I recommend the following tools, which have been successful for us over the years.
- 12 – 8 oz canning jars, lids, and bands: Ball Canning jars, lids, and bands are the best.
- Water Bath Canner and jar rack
- Jar lifter
- Tongs to remove lids and bands from hot water
- Ladel
- Hot pads (pot holders)
Recipe
When making this relish, I like to use a food processor to chop the veggies. But do not puree.
This recipe makes about 12 – 8-oz jars.
Ingredients
- 8 cups peeled and finely chopped cucumbers
- 8 cups finely chopped and seeded green peppers
- 2 cups finely chopped celery
- 1 cup finely chopped sweet Vidalia onions
- 1/2 cup canning or pickling salt
- 3 cups white vinegar
- 2 1/4 cups granulated (white) sugar
- 3 Tbsp celery seeds
- 3 Tbsp mustard seeds
Instructions
Step 1: Prep the Vegetables
Chop cucumbers, onions, and peppers finely — either by hand or in short pulses with a food processor. Don’t let it turn into mush; you want small pieces, not puréed.
Step 2: Salt and Soak
In a large glass bowl or stainless steel combine cucumbers, green peppers, celery, onions, and pickling salt. Mix and let it set for 2 hours. Then, use a colander to drain and rinse it well. Use your hand to press out excess moisture. Set aside.
Step 3: Prepare Canner
Meanwhile, prepare the canner, jars, lids, and rings. Read all about canning from the University of Georgia.
Step 4: Prepare the Brine
In a large stockpot, stir together the sugar, vinegar, celery seed, and mustard seed. Bring to a light boil over medium-high heat. Add drained veggies. Bring to a boil, stirring frequently. Reduce heat, stirring frequently until veggies are cooked throughly for 10-12 minutes.
Step 5: Putting Relish in Jars
Ladle the hot relish into sterilized jars using a canning funnel to avoid a mess, leaving ½ inch of headspace. Wipe the rims clean, apply the lids and bands, and process the jars in a boiling water bath for 10 minutes (adjust the time for your altitude if necessary). Remove from boiling water with a jar lifter.
Make sure you use the proper equipment for canning to prevent burns or injury.
How to Use Cucumber Relish?
Cucumber relish is versatile and can be used in a lot of different recipes. Some of the most common ways I use this relish are;
- As a condiment on hotdogs, hamburgers, and sausages.
- Add to potato salad, egg salad, deviled eggs, or homemade tartar sauce.
- Add to chicken salad, tuna salad, and pasta salad.
- Try it alongside fried pork chops.
It might sound like a chore to make your own cucumber relish, but once you taste that first bite — tangy, sweet, and loaded with fresh flavor — you’ll be hooked. Using a water bath to can this cucumber relish is an easy way to preserve the taste of summer.
Happy Canning!
