This relish recipe dates back to my youth. This relish, which is light green in color and absolutely delicious on hot dogs, will not let you down. Even if you’ve never canned anything before, it’s a simple recipe for novices.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 128 |
| Yield: | 4 pints |
Ingredients
- 7 large English cucumbers
- 4 large sweet onions, peeled
- ¼ cup pickling salt
- 3 cups white sugar
- ½ cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 3 cups distilled white vinegar
- 1 cup water
- 4 (1 pint) canning jars with lids and rings
Instructions
- Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
- Squeeze out as much liquid as possible from cucumber mixture; set aside.
- Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
- Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.
Reviews
Very tasty. I did use some additional spices like some commenters. Dry mustard, pickle crisp and cumin.
Wonder relish and so easy to do. I’ve never canned anything in my life, I followed the steps, and it turned out amazing! I did use 1/2 the sugar it called for and did gluten-free all-purpose flour and it has turned out better that I ever could have expected!
I’m not the biggest fan of relish. I made this for a hot dog potluck. It is quite delicious. I plan to make it again for such an occasion as this.
This is the first relish I have ever made and everyone wants it after they try it…. So good…. It even won me a 1st place ribbon at the local fair….
I made it today and it is not thickening up like I would like it to. Do you have any suggestion for this? Otherwise it smells so good and tastes good too. But I am concerned about the thickness !!!
I made this last year and OMG even my husband love it. Thank you
I modified the spices a bit. I added pickle crisp 2tbsp, 1tsp cumin,1/4 cup course mustard,1/3cup cornstarch instead of flour and upped the turmeric to 1/3cup cuz I want it yellow.Hope to bust it out in a few weeks for hamburgers and hotdogs.The taste is slightly sweet, hint of salt, spices and turmeric give it a balance flavour. I think once allowed to sit and firm up it will be Devine.
Great recipe, it is definitely a keeper but I modified it a bit. For sugar I use only a cup and 1/4 for more tang, less sweetness. I also bought a large container of pickling spices from Amazon and use a 1/4 cup of that for a little more depth. But this is such a good recipe because it stores so well once canned. I’ve had this in the fridge for months and this year decided to go with smaller containers. I’ve given this for gifts the past couple years, people ask for it now. Its just a fresh cuccumbery like relish that is so much better than store bought.
I really like this recipe and it goes with so many different foods. I like the little kick you get from the ginger. I added a bit more the second time I made this to suit our tastes. Delicious!
Really delicious – although like others, I cut the amount of sugar in half – more than sweet enough!
This is really the best relish I’ve ever made! Easy-peasy as well. No garden English Cukes so I used regular. Followed exactly as I’ve never made relish before. Delicious even before it had a chance to sit. Only one jar didn’t seal and that’s completely normal for me. Excelllent recipe!!!!!
This is my favorite sweet relish! I hate the shredding onions part. Great in eggsalad, in bratworst, etc. Thank you for sharing.
Loved this recipe, although I admit I made changes. As other reviewers suggested, I cut the sugar in half (I couldn’t imagine wanting to have 3/4cup of sugar in every jar). I also cubed the cucumber and omitted the flour. That way, it came out like regular pickle relish and not like a paste. The flavors were perfect together. I’ve made this recipe twice now. It’s easy to size down if you have fewer cucumbers. I estimated that you need roughly 1lb of veggies per pint.
It was ok but I make a zucchini relish that I LOVE so this was a bit disappointing.
This recipe is perfect! I didn’t change a thing! it’s our new favorite! so delicious, thank you for sharing
It really is the best relish ever! I haven’t bought a single jar since making his for the first time last year.
I”M fairly new to pickling but this was just fantastic! I did reduce the sugar to just over half though. I also added two red sweet bell peppers for ocular! The best I have had!!
Made this at our cottage for the first time. Turned out fantastic. Need to let it set to get the full flavours. We eat it will all our meals including breakfast. Gets better everyday. Didn’t change anything from the recipe.
Excellent Relish recipe, needs red peppers though!
This is really good. Because I don’t fire up the water bath in 90 degree weather for nothing, I doubled the recipe and got exactly 12 pints. I used white and red onions, substituted Dill Seeds for the Celery Seeds (I was out) and chopped 3 large red/yellow bell peppers (that was with double batch). The review that suggested 1lb of cucumbers/pint was extremely helpful. I’ll be making it again when the next wave of cucumbers is ready!
OMG my family used to make this but they called it “Kalamazoo”. I haven’t had it in years because no one seemed to have the recipe. Took me right back to my childhood when there was always a jar in the fridge. Is good on pork roast as well. THANK YOU SO MUCH FOR SHARING!