Best 8 Homemade Cucumber Relish Recipes

# Cucumber Relish - Refreshing, Tangy, and Versatile

Looking for a refreshing and tangy condiment to elevate your meals? Look no further than homemade cucumber relish! This culinary delight, often referred to as "bread and butter pickles" in some regions, is a delightful blend of crisp cucumbers, sweet vinegar, and aromatic spices. Its versatility knows no bounds, adding a burst of flavor to sandwiches, hot dogs, burgers, and even salads. Whether you're a seasoned relish enthusiast or new to the wonders of this condiment, our collection of homemade cucumber relish recipes is sure to tantalize your taste buds.

## Featured Recipes in the Article:

1. **Classic Cucumber Relish**: Embark on a journey of traditional flavors with our classic cucumber relish recipe. This time-honored relish captures the essence of simplicity, featuring crisp cucumbers, tangy vinegar, and a touch of sweetness. Its versatility makes it an ideal companion to a wide range of dishes.

2. **Sweet and Spicy Cucumber Relish**: Experience a harmonious balance of sweet and heat with our sweet and spicy cucumber relish. This recipe adds a touch of cayenne pepper to the classic relish, creating a delightful contrast that will invigorate your senses. Prepare yourself for a flavor explosion that will leave you craving more.

3. **Mustard Cucumber Relish**: Elevate your relish game with our mustard cucumber relish. This recipe incorporates the tangy and aromatic flavors of mustard seeds, lending a unique depth and complexity to the relish. Mustard enthusiasts will rejoice in the harmonious blend of flavors that complement the crisp cucumbers perfectly.

4. **Dill Cucumber Relish**: Discover the magic of dill in our dill cucumber relish recipe. This variation introduces the refreshing and herbaceous notes of dill to the classic relish, creating a delightful symphony of flavors. Dill lovers will find solace in the harmonious balance of flavors that will transport them to a realm of culinary bliss.

5. **Bread and Butter Cucumber Relish**: Indulge in the classic American condiment with our bread and butter cucumber relish recipe. This sweet and tangy relish embodies the essence of Americana, featuring a delightful combination of cucumbers, sugar, vinegar, and spices. Its versatility makes it an indispensable addition to your pantry.

Let's cook with our recipes!

HOMEMADE CUCUMBER RELISH

Homemade Cucumber Relish image

Make and share this Homemade Cucumber Relish recipe from Food.com.

Provided by Carole Reu

Categories Vegetable

Time 40m

Yield 10 half pints.

Number Of Ingredients 10

Ingredients

4 1/2 cups cucumbers, chopped
3 1/2 cups celery, chopped
3 cups onions, chopped
2 cups red bell peppers, chopped
1/4 cup canning salt
4 cups water
4 cups vinegar
3 cups sugar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Steps:

Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
Cover and refrigerate overnight. Drain; rinse and drain again.
Combine remaining ingredients in a large kettle; bring to a boil.
Add vegetables; simmer for 10 minutes.
Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 294.1, Fat 0.5, SaturatedFat 0.1, Sodium 2867.7, Carbohydrate 69.3, Fiber 2.3, Sugar 64.7, Protein 1.6

CUCUMBER RELISH

Cucumber Relish image

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

Provided by Brenda Hall

Categories Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

SWEET CUCUMBER RELISH

Sweet Cucumber Relish image

This delicious sweet relish is perfect for hot dogs and sausages and is an excellent condiment to serve with peas, baked beans, or lima beans.

Provided by Diana Rattray

Categories Appetizer Condiment

Time 4h45m

Number Of Ingredients 10

Ingredients

10 cups pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers, finely chopped unpeeled)
4 cups red bell pepper (about 4 large peppers, finely chopped)
3 cups finely chopped green bell pepper (about 2 to 3 large peppers)
1 cup celery (about 4 large ribs, finely chopped)
1 cup peeled onion (about 2 medium onions, finely chopped)
1/2 cup pickling salt
3 1/2 cups white vinegar
2 1/3 cups granulated sugar
1/4 cup mustard seeds
2 tablespoons celery seeds

Steps:

Gather the ingredients.
Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
Put the canning 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).
Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
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 well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
Fill prepared jars, leaving 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.
Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!

Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 5 g, Fat 0 g, ServingSize 6 pints (about 100 servings), UnsaturatedFat 0 g

CUCUMBER AND ONION RELISH

Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

Ingredients

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

THE BEST RELISH I'VE EVER HAD

The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

Ingredients

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

COLORFUL CUCUMBER RELISH

Colorful Cucumber Relish image

Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

Provided by bigbadbrenda

Categories Vegetable

Time 50m

Yield 7 pint size jars, 15 serving(s)

Number Of Ingredients 10

Ingredients

7 cups cucumbers
4 cups green peppers
4 cups red peppers
4 cups celery, chopped
1 cup onion, chopped
1/2 cup pickling salt
2 1/4 cups white sugar
3 cups white vinegar
3 tablespoons mustard seeds
3 tablespoons celery seeds

Steps:

Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.
Rinse vegetables well after 4 hours and press out the excess moisture.
Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
Add vegetables, return to boil and boil gently for 10 minutes.
Have your canning pot ready with 7 pint sterilized jars and lids.
Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids thats have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.
You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

CUCUMBER RELISH

Cucumber Relish image

Make and share this Cucumber Relish recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 5m

Yield 3 cups

Number Of Ingredients 5

Ingredients

2 medium cucumbers, peeled and seeded
1/3 cup white vinegar
2 tablespoons sugar
1 teaspoon grated fresh ginger
salt and pepper

Steps:

Cut prepared cucumbers in quarters lengthwise, then cut into 1/4 inch crosswise slices.
Combine vinegar, sugar, ginger and salt and pepper to taste in medium glass bowl, blend well.
Add cucumber slices, blend gently until slices are well coated.
Cover, let stand 15 to 30 minutes for flavors to blend.

DILL CUCUMBER RELISH

Dill Cucumber Relish image

I adjusted 2 recipes I had for pickles and relish as I couldn't find a suitable Dill relish recipe anywhere.

Provided by Brenda Hall

Categories Vegetable

Time 2h35m

Yield 17 Pints

Number Of Ingredients 11

Ingredients

12 1/2 cups ground or diced cucumbers
3 cups ground green peppers
1 1/2 cups red bell peppers
5 cups finely diced or ground celery
3/4 cup salt
6 cups white vinegar
3 tablespoons mustard seeds
8 tablespoons dill seeds
4 teaspoons garlic powder (for Kosher, to taste)
5 cups finely diced or ground onions
2 tablespoons celery seeds

Steps:

Use coarse blade on grinder to chop vegetables.
Combine all vegetables.
Sprinkle with Salt.
Cover with cold water and let stand for 4 hours.
Drain thoroughly in colander, press out all excess liquid.
Combine Vinegar, celery seed, mustard seed and dill seed.
Bring to a boil, stirring occasionally.
Stir in drained vegetables and simmer 10 minutes.
Pack into prepared jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.

Tips:

Pick the freshest cucumbers you can find. They should be firm and have a deep green color.
Use a sharp knife to thinly slice the cucumbers. This will help them absorb the vinegar and sugar more evenly.
If you don't have time to make the relish right away, you can store the sliced cucumbers in a covered container in the refrigerator for up to 2 days.
Be sure to sterilize your jars and lids before filling them with the relish. This will help to prevent spoilage.
Process the jars in a boiling water bath for 10 minutes. This will help to seal the jars and preserve the relish.
Store the finished relish in a cool, dark place. It will keep for up to 1 year.

Conclusion:

Cucumber relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be customized to your own taste. Whether you like it sweet, sour, or spicy, there is a cucumber relish recipe out there for you. So next time you are looking for a new way to spice up your meals, give cucumber relish a try. You won't be disappointed!