Canning Cucumber Relish

I grew cucumbers for the first time this year and what a treat they’ve been. We’ve enjoyed them in salads, by themselves, and I added them to the smaller pickling cukes I bought when I made sweet dill pickles. Finding myself with an over-abundance I was delighted to come across a recipe for cucumber relish and I modified it slightly to fit what I had on hand. The cucumbers just keep producing so I expect I’ll be making another batch of this soon.

The original recipe came from

Yield: I got four pints from this recipe.


  • 4 cups ground unpeeled cucumbers (about 4)
  • 1 cup ground green pepper (about 2)
  • 1/2 cup ground red pepper (about 1)
  • 1 Tbsp. celery salt
  • 3 cups ground onions
  • 1 1/2 cup. finely diced celery
  • 1/4 cup salt
  • 3 1/2 cups sugar
  • 2 cups white vinegar
  • 1 Tbsp. mustard seeds


Chop vegetables using food processer and combine in a large bowl.

Sprinkle with salt, cover with cold water (I added a couple of glasses full of ice as well), and let stand for 4 hours.

Drain thoroughly, pressing out as much excess liquid as you can.

Combine sugar, vinegar, celery seed and mustard seed in pot. Bring to boil and stir until sugar is dissolved.

Add drained vegetables and simmer for 10 minutes.

Pack into jars leaving 1/2 inch headspace.

Process in water bath canner for 10 minutes.

For my altitude here in Kamloops I need to increase the processing time by 5 minutes. You need to check the altitude for your location and adjust accordingly.

Cucumber Relish


I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things and the thin places where faith intersects.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.