sweet cucumber pickle relish recipe

Written ByJenny Smyth Posted on
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The Best sweet cucumber pickle relish recipe

I’ve always been a fan of homemade relishes, and this sweet cucumber pickle relish recipe is one of my favorites. I first made it for a family gathering, and everyone loved it so much that I’ve been making it ever since.

The best part about this recipe is that it’s incredibly easy to make, and it’s perfect for any occasion. Whether you’re looking for a side dish for a holiday meal or just want something tasty to snack on, this relish is a great choice.

The combination of sweet and tangy flavors is just right, and the texture is crunchy but not too hard. My kids love helping me make it, and they always ask for seconds.

I love that it’s also good for you – cucumbers are full of water and antioxidants, and the pickling process preserves all the nutrients. I like to serve it with grilled meats or as a topping for sandwiches.

It’s also great on crackers or with veggies as a snack. My family has been enjoying this recipe for years, and I’m sure yours will too.

Sweet Cucumber Pickle Relish

4.9 from 630 votes

This sweet cucumber pickle relish is a classic condiment made with fresh cucumbers, onions, and a sweet-tangy brine. It is perfect for topping hot dogs, burgers, or adding to potato salad.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4 cupsCuisine: InternationalCalories: 35 kcal per tablespoon

🥘Ingredients

For the Relish

4 cups finely chopped cucumbers (about 3 medium cucumbers)
1 cup finely chopped onion (about 1 medium onion)
1/2 cup finely chopped red bell pepper (optional, for color)
2 tablespoons pickling salt

For the Brine

1 cup white vinegar (5% acidity)
1 cup granulated sugar
1/2 cup water
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric (for color)

👨‍🍳Directions

1Place the chopped cucumbers, onion, and bell pepper in a large bowl.
2Sprinkle with pickling salt and toss to combine.
3Let the mixture sit for 1 hour to draw out excess moisture.
4After 1 hour, transfer the mixture to a colander lined with cheesecloth or a clean kitchen towel.
5Rinse with cold water and squeeze firmly to remove as much liquid as possible.
6This step ensures a crisp relish.
7In a medium saucepan, combine the white vinegar, sugar, water, mustard seeds, celery seeds, and turmeric.
8Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
9Once boiling, reduce the heat to medium-low and let it simmer for 2 minutes.
10The brine should become fragrant and slightly thickened.
11Add the squeezed vegetable mixture to the saucepan with the brine.
12Stir well to combine.
13Increase the heat to medium-high and bring the relish to a full boil.
14Boil for 5 minutes, stirring frequently.
15The relish will become glossy and the liquid will reduce slightly.
16Remove from heat.
17Ladle the hot relish into sterilized jars, leaving 1/2 inch headspace.
18Wipe the rims clean with a damp paper towel.
19Secure the lids and process in a boiling water bath for 10 minutes to seal.
20Alternatively, let the jars cool to room temperature and refrigerate for up to 3 weeks.
21The relish will thicken as it cools.

🔧Equipment

Large bowl
Colander
Cheesecloth or clean kitchen towel
Medium saucepan
Wooden spoon
Sterilized jars with lids (2 pint-sized jars)

📊Nutrition Facts (per serving)

🔥Calories: 35 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 180mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 7g🥩Protein: 0g

📝Notes

For a milder relish, reduce the mustard seeds to 1/2 teaspoon. For a spicier version, add 1/4 teaspoon red pepper flakes. Ensure the vegetables are squeezed very dry to avoid a watery relish. Store in the refrigerator for up to 3 weeks or process for long-term storage.

Storing this sweet cucumber pickle relish is easy. Once you have made it, let it cool completely, then transfer it to clean glass jars with tight lids. Keep it in the refrigerator for up to three weeks, or process the jars in a water bath canner for long term storage.

To reheat, simply spoon out the amount you need and let it come to room temperature or warm it gently in a saucepan. This relish is always a good idea for any occasion. It works well for family gatherings, barbecues, and picnics.

You can serve it alongside grilled meats, in sandwiches, or as a topping for appetizers. It adds a sweet and tangy crunch that everyone enjoys. I always keep a jar in my fridge for quick meals and entertaining.

❓ Frequently Asked Questions About Sweet Cucumber Pickle Relish

1. Can I use any type of cucumber for this relish?

Yes, you can use any fresh cucumber, but pickling cucumbers or Kirby cucumbers work best because they are firmer and have fewer seeds. Regular slicing cucumbers can also be used, but you may need to remove some of the seeds to prevent the relish from becoming too watery.

2. How long does this sweet cucumber pickle relish last?

When stored in a sealed jar in the refrigerator, this relish will last for about 2 to 3 weeks. If you process the jars in a water bath canner, it can be stored in a cool, dark place for up to a year. Always check for signs of spoilage before eating.

3. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar, but it will change the flavor and texture. Sugar acts as a preservative and helps with the gel-like consistency. If you reduce the sugar, the relish may be less sweet and more runny. You can try using a sugar substitute, but results may vary.

4. Do I need to peel the cucumbers before making relish?

No, you do not need to peel the cucumbers. The skin adds color and texture to the relish. However, if you prefer a more uniform color or a softer texture, you can peel them. Just make sure to wash the cucumbers thoroughly before chopping.

5. What dishes can I use this sweet cucumber relish with?

This relish is very versatile. It is perfect on hot dogs, hamburgers, and sausages. You can also mix it into tuna salad, chicken salad, or potato salad for extra flavor. Some people even use it as a topping for baked beans or as a dip for chips.

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