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Canned Cucumber Relish


Evening ingredients:

  • 3 quarts ground up cucumbers peeled
  • 4 onions diced
  • 2 red sweet peppers chopped
  • 2 green peppers chopped
  • 1 hot pepper chopped
  • 1/4 c. salt

Morning ingredients:

  • 2 cups cider vinegar
  • 2 cups sugar
  • 1 teaspoon curry powder
  • 2 teaspoons mustard seed


In the evening, prepare the vegetables:

  1. In my food processor, I chopped all my vegetables and put them in a big stockpot (around 6 quarts). You can also shred the cucumbers if you do not have a food chopper/processor.
  2. Add enough water to cover the vegetables.
  3. Add the salt and stir.
  4. Let this mixture stand overnight.

The following morning:

  1. Drain the vegetables.
  2. Add vinegar, sugar, curry powder, and mustard seed.
  3. Cook for 15 minutes at simmering boil.
  4. After cooking, you can add green food coloring to look more like store-bought relish, if desired. If you want to avoid food coloring and be all-natural, that is fine too--it just will not be such a bright green color.

Recipe Notes

Add the relish to hot, clean canning jars. Screw on the lids. Put in a water canner with boiling water for at least 10 minutes. Remove from hot water. The inner seals should "pop" so that you know they are sealed. This relish will stay good for years as long as the seal is not broken!