Cucumber Relish Recipes

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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

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

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

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

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

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

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

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

CUCUMBER RELISH



Cucumber Relish image

Provided by Linda Wells

Categories     condiments

Time 25m

Yield Two to three cups

Number Of Ingredients 5

2 English (hothouse) cucumbers
10 juice oranges
6 tablespoons brown sugar
6 tablespoons Spanish-Sherry vinegar
Salt and pepper to taste

Steps:

  • Cut the cucumbers lengthwise and scoop out the seeds. Cut lengthwise again, then cut into half-inch "triangles." Set aside in a bowl.
  • Juice four of the oranges, then remove the remaining flesh from the skin. With a knife, scrape off all of the bitter white pith from the skin, leaving just the zest. Cut the zest into fine juliennes. Set aside. Then juice the remaining six oranges. Set aside.
  • Make a gastrique by bringing the sugar and vinegar to a boil over high heat. Reduce the heat to a medium flame and cook for three minutes.
  • Add the juice and zest to the gastrique and bring to a boil. Simmer for about 10 minutes and pour the hot liquid over the cucumbers to cover. Toss in the bowl and adjust the seasoning with salt and pepper to taste.
  • This can be served either tepid, at room temperature or chilled. This relish can be kept refrigerated for up to three weeks.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1199 milligrams, Sugar 46 grams

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

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.

MRS ELSWOOD CUCUMBER RELISH



Mrs Elswood Cucumber Relish image

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

2 red onions, finely chopped
2 gloves garlic, crushed
1 tsp smoked paprika
1/4 tsp ground cumin
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 ripe tomatoes, blanched, peeled and diced
1 tbsp tomato puree
4 Mrs Elswood Cucumber Spears with dill, diced
2 Mrs Elswood Cucumber Sandwich Slices

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.

CUCUMBER RELISH



Cucumber Relish image

The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 1 quart

Number Of Ingredients 8

1 1/2 teaspoons cumin seeds
2 cucumbers
2 celery stalks, finely chopped
1 bunch scallions, white and light-green parts, thinly sliced
2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons freshly squeezed lemon juice
Coarse salt

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
  • Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.

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2020-09-22 Mix the salt OR salt sub with the prepped veg, then let it sit for 4 hours, then drain, rinse, drain again. In a large pot, mix together everything from the vinegar down to and including the celery seed. Bring to a boil. Add the drained veg. Mix, bring back to a …
From healthycanning.com


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