This delicious and easy sweet cucumber relish recipe for canning is great for all those abundant fresh cucumbers. I use the cucumbers that I inadvertently grow too long and are too big for pickles. I am not sure how they hide so well, but they always do!
- 10 cups Shredded Cucumbers – The great thing about the cucumber relish recipe is that you can use the big cucumbers that always hide in your garden. I used about the cucumbers in the picture and that equaled about 10 cups.
- 4 to 6 Bell Peppers – I used 6 peppers. Any bell peppers can be used, but the orange, yellow and red peppers make it colorful. I used all three colors plus I did also use green bell peppers. For a spicy relish hot peppers could also be added.
- 2 large Onions – Any type of onions can be used. I used sweet onion.
- 5 Tbsp Salt – I used canning salt.
- 3 cups Apple Cider Vinegar – white vinegar is an option.
- 3 cups of Sugar
- 1 tsp Black Pepper
- 1 tsp Celery Seed
- 1 tsp Ground mustard seed – Can also use dry mustard.
- 1 tsp Turmeric Powder
Steps in Preparing Cucumber Relish for Canning
The first step is to shred the cucumber, peppers and onions with a food processor and add to a large bowl.
Mix the chopped vegetables thoroughly.
Add 5 tablespoons of canning salt to the vegetables and mix thoroughly.
Cover the bowl and let sit at room temperature for 8 to 10 hours or refrigerate overnight.
Place mixture in strainer/colander and rinse thoroughly with cold water.
Drain very well. I divide the mixture into two parts and go back and forth between bowls and the strainer and push and squeeze with my hands.
Place the drained vegetables in a large stock pot and combine sugar, vinegar and remaining ingredients.
Stir thoroughly, heat on medium-high heat, bring to a boil and simmer for 30 minutes.
Canning the Cucumber Relish
Spoon the hot mixture into jars using a canning funnel. Leave a 1/2 inch headspace. I felt there was a little excess liquid and I used a slotted spoon to place the hot relish in the jars.
This recipe makes about 5 pint jars. I used some half-pint jars, also.
Remove air bubbles and wipe jar rims and add the jar lids and screw bands.
Add the canning jars to the hot water bath and process jars at a full rolling boil for 15 minutes. I use the Ball electric water bath canner and love it.
Remove the hot jars from the boiling water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours.
This great canning recipe is such a great way to use extra cucumber from your garden! Especially the ones that hide on the cucumber plants during cucumber season and get too big to make pickles.
Enjoy this delicious homemade relish on hamburgers and hot dogs, plus the homemade sweet pickle relish is great to use in potato salad, tuna salad, chicken salad or egg salad!!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
Some links are affiliate links, which means I make a small commission at no extra cost to you.
- 10 cups of shredded cucumbers
- 4-6 bell peppers (different colors are best)
- 2 onions
- 5 Tbsp canning salt
- 3 cups apple cider vinegar
- 3 cups white sugar
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp celery seed
- 1 tsp dry mustard or mustard seed
- Shred the cucumbers, peppers, and onions in a food processor.
- Place in a large bowl and add salt
- Mix well, cover, and let sit at room temperature for 8 to 10 hours or refrigerate overnight.
- Rinse thoroughly in a strainer, remove as much liquid as possible.
- Place the mixture in a large stockpot and add the remaining ingredients
- Bring to a boil and simmer for 30 minutes, stirring occasionally.
- Place in canning jars, remove air bubbles, wipe rims, and add lids.
- Process in a hot water bath for 15 minutes.
- Remove jars and let sit for 24 hours.