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Cucumber Relish

Cucumber Relish

Based on the recipe from the Ball Complete Book of Home Preserving. Yield: 4 Pints.


  • 5 cups cucumbers
  • 2 cups green bell peppers
  • 2 cups red /yellow bell peppers
  • ½ cup onion
  • ¼ to ½ cup pickling salt
  • 1 ½ cup white vinegar
  • 1 ¼ cup sugar
  • 1 ½ tbsp. celery seeds
  • 1 ½ tbsp. mustard seeds


  1. Clean, seed (as appropriate) and finely chop the cucumbers, green & yellow bell peppers and onion.
  2. In a non-reactive bowl, combine the cucumbers, peppers, onions, and the pickling salt and cover it. Let it set in a cool place for about 4 hours.
  3. Transfer cucumber mix into a colander in the sink and rinse thoroughly with cold water for 4 minutes. Drain well, gently press more of the excess water out with your hands, set aside to drain further.

  4. In a large non-reactive saucepan, combine vinegar, sugar, mustard seeds & celery seeds. On medium heat, and while stirring, bring to a boil.

  5. Add cucumber, pepper & onion mixture and while stirring, return to a boil. Reduce heat, but maintain a gentle boil for about 10 minutes.
  6. Scoop the relish into warmed canning jars, allowing ½ inch of headspace.
  7. Remove any air bubbles, wipe rims clean, lid the jars and apply rings only to finger-tip tightness.
  8. Place jars into the prepared water bath canner. Bring to a boil and process jars (8oz and 16oz) for 10 minutes.