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sweet cucumber pickle relish

🥒 Sweet Cucumber Pickle Relish

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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 3 cups
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 4 cups finely chopped cucumbers about 4–5 medium cucumbers
  • 1 cup finely chopped onion
  • 1 medium green bell pepper finely chopped
  • 1 medium red bell pepper finely chopped
  • ¼ cup salt for drawing out moisture
For the pickling liquid:
  • 1½ cups white vinegar
  • 1 cup granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp turmeric for color and mild spice
Optional: pinch of ground cloves or chili flakes for extra flavor

Method
 

  1. In a large bowl, combine the chopped cucumbers, onions, and bell peppers. Sprinkle with the ¼ cup of salt and toss to coat. Let sit for 1 hour.
  2. After 1 hour, drain the vegetables well and rinse thoroughly under cold water. Squeeze out as much liquid as possible using a cheesecloth, towel, or fine sieve.
  3. In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and any optional spices. Bring to a boil, stirring until sugar dissolves.
  4. Add the drained vegetable mixture to the pan. Return to a simmer and cook for 10 minutes.
  5. Remove from heat and ladle the relish into sterilized jars. Let cool before sealing if storing in the fridge, or process in a water bath for 10 minutes for pantry storage.

Notes

Use a food processor to speed up chopping and keep texture uniform.
For canning, leave ½-inch headspace and follow proper sterilization methods.
Store refrigerated for up to 3 months, or shelf-stable for up to 1 year if canned.
Make it tangier: add ¼ cup more vinegar and reduce sugar slightly.
Stir it into egg salad or serve with grilled sausages for a flavor punch!