Cucumber Relish

"This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make"
photo by lsiddall photo by lsiddall
photo by lsiddall
photo by Cherie E. photo by Cherie E.
photo by Linda M. photo by Linda M.
photo by Linda M. photo by Linda M.
photo by Maryanne H. photo by Maryanne H.
Ready In:
5hrs 5mins
5-6 Pints




  • 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.

Questions & Replies

  1. What did you use to ground your veggies?
  2. Can this relish be saved in the refrigerator and not have to have a water bath?
  3. How long does this last in an unopened jar?
  4. Does this relish freeze well?
  5. Are pickling cukes ok to use for this recipe


  1. The relish seems very liquid... does it thicken up? Myles
  2. 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.
    • Review photo by Cherie E.
  3. Super easy to make! I'm hoping it thickens up a bit after processing and the jars cool. I doubled the recipe and it yielded 9 pints.
    • Review photo by Linda M.
  4. 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.
  5. 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.


  1. I omitted one cup of the sugar and I also omitted the celery. I added 1 tsp cloves, 1 tsp crushed red peppers (I like a little heat with the sweet), 1 tbsp. ginger, 1 tbsp. cardamom, 1/2 tsp dill, and red onions.


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.
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