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 eight 1-pint jars.
Cucumber Relish
This yummy cucumber relish is the perfect pasta, burgers and more!! This sweet crunchy goodness is a must!
- Prep Time: 30
- Cook Time: 10
- Total Time: 40
- Yield: 8 pint jars 1x
- Category: Preservation
- Method: Canning
Ingredients
12 cups shredded cucumber
1 cup white onion
1 sweet green pepper
1 sweet red pepper
3 large carrots, shredded
2 tbsp. canning salt
2 tsp celery seed
2 tsp dill seed
1 tsp turmeric
1 tsp ground mustard seed
1 cup white vinegar
Garlic clove
Ball pickle Crisp or canning lime (optional)
Instructions
Combine cucumber, onion, carrots, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain brine; place brine in a large saucepot.
Combine vinegar, mustard seed and turmeric and mix. Add mixture to the large saucepot with brine and bring to a gentle boil.
While brine is warming up, place 1 garlic clove. 1/2 tsp celery seed and dill seed in the bottom of each hot jar.
Pack relish into hot jars, leaving 1/2 inch headspace. Add 1/4 tsp pickle crisp to each jar, if desired. Remove air bubbles with a non metallic tool. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Notes
- Add 2 Tbsp. white vinegar to your canning water for clean jars.
- I like to heat my jars on the lowest oven setting, 170 degrees
- I fill a teapot with hot water to have ready. I use this to top off my jars if I run low on brine.
Keywords: Canning, food preservation, relish