Easy Cucumber Relish Recipes

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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 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

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

TOMATO-CUCUMBER RELISH



Tomato-Cucumber Relish image

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 4

3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt

Steps:

  • Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.

CUCUMBER RELISH



Cucumber Relish image

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

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 fresh lemon juice
Coarse salt

Steps:

  • Heat a small skillet over medium heat. Add the 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 the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

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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