Community Pick
Cucumber Relish
photo by lsiddall
- Ready In:
- 5hrs 5mins
- Ingredients:
- 10
- Yields:
-
5-6 Pints
ingredients
- 4 cups ground unpeeled cucumbers (about 4)
- 1 cup ground green pepper (about 2)
- 1⁄2 cup ground red pepper (about 1)
- 1 tablespoon celery seed
- 3 cups ground onions
- 3 cups finely diced celery
- 1⁄4 cup salt
- 3 1⁄2 cups sugar
- 2 cups white vinegar
- 1 tablespoon mustard seeds
directions
- Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
- Sprinkle with salt.
- Cover with cold water, let stand 4 hours.
- Drain thoroughly in colander, press out all excess liquid.
- Combine sugar, vinegar, celery seed,& mustard seed.
- Bring to a boil, stirring until sugar is dissolved.
- Stir in drained vegetables, simmer 10 minutes.
- Pack into jars to within 1/2 inch of the top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 10 minutes.
- Yield 5-6 pints.
Reviews
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After reading other reviews, I reduced the celery to 1 cup and also divided the vinegar evenly between cider and white. I used old cucumbers that were turning yellow, but wished I had removed the seeds first as some of them didn't get totally ground up (not that it matters). I love the flavor of this and it thickened up after processing in a water bath. This is a keeper.
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I'm always impressed when a canning recipe turns out the exact amount indicated by a recipe. I, like others who have reviewed this recipe, ended up with exactly 5 pints plus a couple tablespoons extra. The only changes I made was to omit the celery and just replaced that amount with more cucumber. I also only added 3 cups of sugar which was just right for me. Last, I added 2 tsps of xanthan gum to bind it all together. Delicious and great consistency.
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I am so surprised that this relish turned out as good as it did because I didn’t have exactly all the ingredients. I had plenty of cucumbers, lots of green peppers, onions and a little bit of celery, no red pepper. I put the veggies through the grinder, put them in the fridge overnight to finish dripping. The next day I measured out what I had and was short 4 cups so I added a few more cucumbers peppers and onions. I even threw in a couple jalapeños that needed to be used. I processed everything as per the directions and finished up with six 500ml jars! I tasted the little bit left in the pot and loved it, chased down my husband to also taste it and he was impressed too! I gave a jar to my daughter, even though she can’t use it for a couple weeks. I for one will be cooking up some hamburgers when the resting period is over and I can open a jar! I use relish when I make 1000 island dressing, as well as the usual uses. I’m hoping it’ll also be good alongside fried eggs. I’ve made a different relish that is oddly very tasty with eggs.
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RECIPE SUBMITTED BY
Brenda Hall
York, South Carolina
I live in South Carolina and I am sort of retired. I have recently moved to the country and have my first garden. It is small but I have really enjoyed eating & canning my "own" food. I have always put most of my vegetables in the freezer but have started using jars this summer and have a canning closet that is looking more beautiful everyday.