Cucumber Relish(Canning Recipe)
A tangy, crunchy cucumber relish with peppers, onions, and spices, perfect for preserving summer flavors. Ideal for serving with grilled meats or as a condiment.
Ingredients
Instructions
- Combine ground cucumbers and salt in a large bowl and let stand for 1 hour.
- Drain the mixture overnight to remove excess liquid.
- On the next day, grind together celery, peppers, and onions.
- Make a syrup by combining apple cider vinegar and sugar, then bring to a boil.
- Add ginger and turmeric to the syrup, then add all ground vegetables.
- Bring the mixture to boiling point, stirring occasionally, but do not boil.
- Pack the hot relish into sterilized jars and seal.
Tips & Substitutions
For a crisper relish, make sure to drain the cucumbers thoroughly after salting. You can substitute white vinegar for apple cider vinegar, but this will alter the flavor slightly. If you prefer a sweeter relish, increase the sugar in the syrup. When grinding vegetables, a food processor can save you time. Consider adding a pinch of red pepper flakes for a spicy kick.
Serving Suggestions
Cucumber relish is a versatile condiment that pairs beautifully with grilled meats and sandwiches. Serve it alongside fried ripe plantains for a delightful contrast. It also enhances the flavor of salads, such as kidney vegetable salad, and can be used as a topping for tacos or burgers. Experiment by adding it to potato salads or deviled eggs for an extra zing.
Storage & Reheating
Store the sealed jars of cucumber relish in a cool, dark place. Once opened, keep the relish refrigerated and consume within two weeks for the best flavor. If you have leftovers, you can reheat the relish gently in a saucepan over low heat, but it’s often enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Relish(Canning Recipe) contains roughly 1057 calories, with 20g protein, 167g carbohydrates, and 36g fat. It is an excellent source of vitamin C (279% of the Daily Value), dietary fiber (91% of the Daily Value), and iron (46% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2445mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use smaller cucumbers for this relish?
Yes, smaller cucumbers can be used, but you will need to adjust the quantity accordingly. Make sure to peel and seed them to avoid excess moisture. Additionally, smaller cucumbers may have a milder flavor, so consider adjusting the seasoning to taste.
How long does the relish need to sit before it's ready to eat?
While you can enjoy the relish immediately after canning, letting it sit for at least a week allows the flavors to meld and deepen. The longer it sits, the better the taste. For optimal flavor, aim for two to four weeks before using.
What can I do if my relish is too salty?
If your relish turns out too salty, you can dilute it by mixing in fresh chopped cucumbers or other vegetables. Alternatively, you can add a bit of additional sugar to balance the saltiness. Just be sure to taste as you go to achieve the desired flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).