Cucumber Relish

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A sweet and mildly spiced cucumber relish made with peppers, celery, and onion—perfect for canning and enjoying year-round on burgers, sausages, and sandwiches.

Prep Time4

Cook Time20

Canning Time10

Total Time4 30

Course: Relish

Cuisine: American

Keyword: cucumber canning, cucumber pickles, relish canning

Servings: servings, Makes 6 Pints

Equipment

Ingredients

8 cups cucumbers peeled and finely chopped
4 cups green bell peppers finely chopped
4 cups red bell peppers finely chopped
2 cups celery finely chopped
1 cup onion finely chopped
½ cup pickling or canning salt
3 cups white vinegar 5% acidity
2 ¼ cups sugar
3 Tbsp celery seeds
3 Tbsp mustard seeds

Instructions

In a large bowl, combine cucumbers, green and red peppers, celery, onion, and canning salt. Cover and let sit in a cool place for 4 hours. Drain the vegetables in a colander, rinse with cool water, and drain thoroughly. Squeeze out excess moisture.
Prepare a water bath canner and sterilize jars, lids, and rings.
In a large saucepan, combine vinegar, sugar, celery seed, and mustard seed. Bring to a boil. Add the drained vegetable mixture, return to a boil, then reduce heat and simmer for 5 minutes.
Ladle the hot relish into prepared jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, adjust headspace, and apply 2-part canning lids.
Process in a boiling water bath canner for 10 minutes, adjusting for altitude. Let jars rest in the canner for 5 minutes before removing to cool completely. Store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

Don’t skip the soaking and rinsing step. It may seem like extra work, but it prevents the final relish from being too salty and helps maintain a pleasant, non-watery texture. The seasonings here are simple—feel free to experiment with extra spices like turmeric, ginger, or even hot peppers if you want to change the flavor profile. Just don’t adjust the amount of vinegar or the ratio of low-acid vegetables for canning safety.

Nutrition