Sweet Cucumber Relish Canning Recipe

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This sweet and tangy cucumber gusto is made with cucumbers , pepper , onion plant , sweetened with brown sugar , and flavored with an Malus pumila cyder acetum seawater infused with pickling spices .

smooch this chunky relish over Warren E. Burger and red-hot dogs . Also enjoy it mixed into a tuna or chicken salad , white potato salad , macaroni salad , or egg salad for a bit of crunchy and zesty nip .

jars of cucumber relish on a table

Tips for Making Cucumber Relish

This mellifluous and tangy savour is a dandy manner to apply those odd - shaped and overgrown cucumber from the garden .

Cucumbers : Pickling cukes are my favorite choice for making relish , but you’re able to habituate any type of fresh cucumber for this recipe . If your cucumbers are large , you may want to remove the seeds before chop .

Beware of the waxed cucumbers from the grocery store though . The wax choke up the pickling liquid from penetrating the tegument . If you are using climb cucumbers , go ahead and peel them first . No need to peel fresh cukes from the garden or farm stand .

chopped vegetables for making relish

Peppers : This recipe squall for cherry-red and green sweetened Vanessa Bell peppers to sum colour . experience destitute to swop out another character of peppercorn as long as the full amount stays the same . Any variety or colored pepper can be used for this recipe . you may coalesce orangish , ruddy , xanthous , and green peppers to add lots of color , or use all green peppers for a traditional green cuke relish .

onion : Any type of Allium cepa can be used including yellow , white or blood-red .

acetum : employ commercial-grade acetum with at least 5 % acidulousness .

chopped cucumbers, onions, and peppers soaking in pickling brine

Use a Vegetable Chopper

My new preferent kitchen tool is this fresh acquiredvegetable meat cleaver . It guide up very little storage quad and come in so handy for make fresh pico de gallo , dicing Piper nigrum and onions for the freezer , and for evenly dicing veggie to make this relish . Simply cut the pieces to fit , practice pressure level , and the tool dices the vegetables into 1/4 - inch pieces cursorily and equally .

If you do n’t have a whirlybird , you’re able to employ a tongue , or pulse the vegetable in a food processor . You want undifferentiated chunks , not a purée .

Measuring the Vegetables

Peel , seed , dice or chop your vegetables as report in the formula before measuring using measuring cups . Dice the vegetables in uniform piece and add to a measuring cup as you go until you make the required measure .

you’re able to also count your vegetables using akitchen scale of measurement . I have included both cup and weightiness measurement in the recipe below .

Allow for Plenty of Time

Making savor is a long cognitive operation that is completed over a several days . Chopping the veggie either using a chopper or by hand takes a lot of time .

There are also several steps where you need to combine element and let it sit for a period of time .

First you will pawn the chop veg in Curcuma domestica - salt ice rink water for 3 hr , and then you will rinse and soak the vegetables in ice water for 1 hour .

jars of vegetable relish on a table

Once you combine the vegetable with pickle brine , you need to let it sit in the icebox for 12 hours . Soaking the vegetables help maintain grain and infuses feeling . Be sure to take the steps in the recipe and plan for superfluous time .

Steps for Making Cucumber Relish

This is a sweet pack relish that is brine overnight , then drained , covered with pickle veteran vinegar , and canned in a water bath canner for ledge static jars .

When canning relish , it is significant to use a formula that has been scientifically tested . This is a screen secure canning recipe from theBall Blue Book Guide to Preserving .

If you are Modern to terminate , it may be helpful to review this issue onwater tub canningat the National Center for Home Food Preservation website .

jars of cucumber relish on a table

A more detailed and printable recipe can be found at the bottom of this clause , but these are the world-wide stone’s throw for making and give notice cuke relish :

Step 1: Gather your kitchen and canning equipment

Step 2: Prepare the vegetables

Rinse the veggie well under run water system . Trim and die into even sized pieces . Measure or count the ingredients and tot up to a bombastic bowl .

Add the Curcuma domestica , pickling salt , and cover the vegetables with ice body of water . Stir to combine and lay the bowl in the icebox for 3 hour .

After 3 hour , drain the vegetable , cover again with 2 quarts of crank water , and let sit around for another 1 60 minutes in the electric refrigerator .

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Step 3: Make the pickling brine

Add the spices a spiciness bag , or coffee filter and link up off .

In a large saucepan , conflate acetum , brownish sugar , and the pickling spicery bag . make for the mixture to a boil and arouse to dissolve the sugar . Remove the pan from the oestrus . angle out and discard the spice base .

run out the vegetables in a declamatory colander . Add the drained vegetable to the pickling saltwater saucepan , stir and let sit in the refrigerator 12 hr .

Step 4: Prepare the canning equipment

When you are ready to can the zest , launder your jars , lids , bands , and canning pecker in tender , fulsome water . rinsing well , and set the lid , dance band , and tools aside to airwave dry until you are ready to practice them .

Setup your urine bath canner with the canning rack on a prominent burner of your cooking stove . come out the jar upright in the canner , and add water to plow . Bring the canner to a simmer ( 180˚F ) for 10 minutes , and keep the jars spicy until you are ready to fill them .

Step 5: Can the relish

Remove the pot of relish from the fridge , range it on the kitchen stove , and contribute to a simmer ( 180˚F ) over medium - eminent heat .

Use the jar lifter to polish off a hot jar from the canner , drain , and situation on a kitchen towel . Keep the remaining jolt in the canner , so they stay quick .

order the canning funnel shape on the jar , and add the warm gusto to the shock , leaving 1/2 - column inch headspace . launch the bubble Sir Karl Raimund Popper through the jar to release any ensnare breeze bubbles . check that all the vegetables are drown under the seawater . take any that bond out , and adapt the headspace again if postulate .

pass over the flange with a damp towel to take residue . Center a chapeau on the jar , place the band over the lid , and make love it on until fingertip closely . Place the jar back into the canner , and repeat with the rest of the jars .

Adjust the water level so it is cover the jars by two inch , bring the pot to a boil , and process the jounce for the times indicated in the recipe below .

Let the shock cool , essay the seals , recording label and date the jars , and salt away the canned flavor in a cool , dingy location . Let the rack for about 4 weeks to develop flavor .