Easy Homemade Cucumber Relish Recipes

HOMEMADE CUCUMBER RELISH

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.

CUCUMBER AND ONION RELISH

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.

THE BEST RELISH I'VE EVER HAD

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.

CUCUMBER RELISH

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.

RETRO CUCUMBER RELISH

Steps:

• Thinly slice the cucumber on a mandolin.
• Sprinkle the cucumber with salt to draw out some of the moisture. Leave to sit for 1/2 hour.
• Prepare jars and lids by washing them in warm soapy water.
• Turn the oven onto 120 degrees.
• Once the glasses are clean place them on a tray and into the oven to sterilise.
• After 15 minutes turn the oven off but leave the glasses in the oven.
• Wash the salt off the cucumber.
• Combine the cornflour and water until a smooth paste forms. Reserve for later use.
• Combine all the remaining ingredients in a large saucepan and allow to simmer gently for 40 minutes whilst stirring.
• Add the cornflour paste to the relish and stir until the mixture has thickened.
• Remove the relish from the heat and carefully pour the hot mixture into the hot jars.
• Fill the jars within a centimetre of the top and put the lid on straight away to get a vacuum seal.

EASY HOMEMADE CUCUMBER RELISH

Steps:

• Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
• Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
• Chop peppers and onions. Add to cucumbers.
• In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
• Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.

MRS ELSWOOD CUCUMBER RELISH

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.

EASY HOMEMADE DILL RELISH RECIPE

Steps:

• Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
• Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
• Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
• After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
• Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
• Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
• At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
• Remove the bay leaves.
• Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)

SLICED-TOMATO SALAD WITH DILL PICKLE RELISH VINAIGRETTE

Steps:

• Whisk together olive oil, relish, lemon juice, honey, smoked paprika, salt, and pepper in a small bowl. Arrange tomato and cucumber slices on a platter. Drizzle vinaigrette over tomatoes and cucumbers; sprinkle with herbs and, if desired, sea salt.

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!