**Unbelievable Cucumber Relish: A Burst of Freshness and Flavor**
Cucumber relish, a delectable condiment prepared using fresh cucumbers and a harmonious blend of seasonings, adds a burst of tangy, refreshing flavor to any dish. This versatile relish can complement grilled meats, elevate sandwiches and burgers, or serve as a refreshing addition to salads. With its vibrant green hue and crisp texture, cucumber relish brings life to any culinary creation.
This article presents a collection of exceptional cucumber relish recipes, each offering a unique take on this classic condiment. From the traditional sweet and tangy relish to zesty and spicy variations, these recipes cater to diverse taste preferences. Whether you prefer a mild relish for everyday use or a bolder, more complex flavor for special occasions, this compilation has something for every palate.
Dive into the delightful world of cucumber relish and discover the perfect complement to your favorite dishes. Experience the refreshing crunch of cucumbers, the tangy sweetness of vinegar, and the harmonious blend of herbs and spices in every bite. Elevate your culinary creations with the unbelievable flavor of cucumber relish.
THE BEST RELISH I'VE EVER HAD
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
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
SWEET CUCUMBER RELISH
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
HOMEMADE CUCUMBER RELISH
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
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 AND ONION RELISH
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
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
COLORFUL CUCUMBER RELISH
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
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.
DILL CUCUMBER RELISH
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
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.
UNBELIEVABLE CUCUMBER RELISH
This fantastic recipe is AWESOME !! It's wonderful on dry beans, turnip greens, and many other foods. I got it from an elderly friend of mine. It was given to her in 1991 from a minister's wife who was pastor of a church in Kentucky. At each Church where he was pastor, he located the best cooks and collected their recipes, he...
Provided by Jewel Hall
Categories Other Sauces
Time 4h30m
Number Of Ingredients 10
Steps:
- 1. Mix all prepared vegetables together in a large stainless steel pot. Sprinkle 1/4 cup salt over mixture; cover with cold water, let stand at room temperature 4 hours.
- 2. Drain vegetables real well. Set aside.
- 3. Mix 3 cups sugar, 2 cups vinegar, 2 Tbsp celery seed, and 2 Tbsp mustard seed, stir to mix well. Bring mixture to a boil in medium size sauce pan on medium/high heat, when it reaches a boiling point, remove from heat.
- 4. With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
- 5. Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
- 6. Have pint or half-pint glass jars sterlized and in oven on 200 degrees. Place canning rings and canning flats in boiling water on medium/ low heat. Remove one jar at a time from oven with pot holder. Place on a plate, and put canning funnel in jar. Fill to 1/4 inch of top of jar. Place canning flat on jar and close with canning ring snuggly tight. Place on a folded towel to cool and seal. A popping noise means the flat has sealed. Leave on towel 24 hours before storing in pantry. Wait 10 days before opening.
- 7. NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.
MRS ELSWOOD CUCUMBER RELISH
For a relish with a difference use Mrs Elswood's cucumber spears to create this tasty BBQ accompaniment.
Provided by mrselswood
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
- Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
- Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
- Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
- Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
- Remove from the heat and allow to cool; transfer to a bowl and serve cold.
Tips:
- Choose fresh, firm cucumbers for the best flavor and texture.
- If you don't have pickling cucumbers, you can use regular cucumbers. Just peel and seed them before chopping.
- For a sweeter relish, use more sugar. For a spicier relish, add more chili peppers.
- If you want a chunky relish, chop the cucumbers and onions into larger pieces.
- Be sure to sterilize your jars and lids before filling them with relish.
- Process the relish in a boiling water bath for at least 10 minutes to ensure that it is safe to store.
- Once the relish is processed, let it cool completely before storing it in a cool, dark place.
Conclusion:
Cucumber relish is a delicious and versatile condiment that can be used to add flavor to sandwiches, salads, burgers, and more. It's also a great way to use up extra cucumbers from your garden. With just a few simple ingredients and a little bit of time, you can make your own delicious cucumber relish at home. So next time you're looking for a tasty and easy way to add some flavor to your meals, give this recipe a try. You won't be disappointed!
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