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

How to Make Grandmas Cucumber Relish


  1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
  2. Place 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.
  3. Drain all the liquid from the vegetables and put them in a large pan.
  4. In 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.
  5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
  6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
  7. Place jars upside down for 10 minutes. Return to upright position and cool.
  8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

Printable Recipe Card

About Grandmas Cucumber Relish

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

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