Grandmas Cucumber Relish

Carolyn Parke


This has been in my family for generations. We use it for burgers, hotdogs, sandwiches, and also on the holidays as a condiment to go with the meat.

★★★★★ 1 vote
4 Pints or 8 Half Pints
1 Hr
30 Min


6 large
pickling cucumbers
1 1/2 lb
green bell peppers
1 1/2 lb
red bell peppers
3 large
2 c
1/2 c
kosher salt
4 c
1 c
2 Tbsp
dry mustard
2 Tbsp
turmeric, ground
2 Tbsp
celery seed
2 c
apple cider vinegar
2 c


1using a food processor or food mill, chop the vegetables to a medium-fine texture.
2Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
3Drain all the liquid from the vegetables and put them in a large pan.
4In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
5Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
6Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
7Place jars upside down for 10 minutes. Return to upright position and cool.
8Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

About this Recipe

Course/Dish: Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy