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4.15 from 7 votes
Homemade Cucumber Relish
Prep Time
20 mins
Cook Time
1 hr
Resting Time
1 hr 20 mins
Total Time
1 hr 20 mins
Course: Side Dish
Cuisine: North American
Keyword: Relish
Servings: 6 cups
  • 6 cucumbers 6” shredded and drained
  • 2 ½ cups Onions shredded
  • 1 tbsp Salt
  • 2 cups White vinegar
  • ½ tablespoon Turmeric
  • 1 ½ cup White sugar
  • 3 ½ teaspoon Mustard seed
  1. Soak the cucumbers for at least half an hour before scrubbing them to ensure they are clean. Cut them into quarters lengthwise, then in eighths crosswise (remove the seeds if the cucumbers are big). Place them in the food processor. Once chopped, drain for 5 minutes through colander. Measure cucumber bits. You should have about 5 cups. Place into a bowl and add chopped onions and salt. Mix well and let stand 1 hour. Drain off liquid.
  2. Place the prepared vegetables into a large pot. Add vinegar, turmeric, sugar, mustard seed, and mix well. Bring to a boil. Reduce heat to low and cook 1 hour stirring often. Veggies should be crisply tender.
  3. Ladle the relish into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Remove from the water to a tea towel or bakers rack and allow to cool to room temperature. Test jars for a good seal by pressing on the center of the lid.