Cucumber Relish Recipes For Canning Recipe Fo

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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

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

SWEET CUCUMBER RELISH FOR CANNING



Sweet Cucumber Relish for Canning image

This recipe take time but is very food. Serve anywhere you would serve regular relish

Provided by Stormy Stewart

Categories     Vegetables

Time 3h10m

Number Of Ingredients 12

12 cucumbers - scrape and remove large seeds, do not
3 red peppers - remove seeds
3 green peppers - remove seeds
6 onions
3 carrots, pealed
3 green tomatoes
AFTER GRINGING ABOVE, PUT THE FOLLOWING IN A LARGE POT
6 c sugar
4 c apple cider vinegar
1 Tbsp mustard seed
1 Tbsp celery seed
1 Tbsp salt

Steps:

  • 1. Grind all the veggies above and Drain well. I use a Kitchen Aid grinder so it is much easier but still time-consuming. It took about 2 hours to cut and grind all the veggies.
  • 2. Bring to a boil and cook for 1 hour.
  • 3. Can in hot jars. Hot water bath, 10 minutes. Recipe normally makes 9 pints, but I got 11 this time.

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

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

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