Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Holly Fate
Bad Axe, MI

I've made this recipe for years and neither my dad, nor I, will eat store-bought relish anymore. We've been spoiled! A jar of relish also makes a really nice hostess gift. Its so colorful and pretty in the jar :-)

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 10 Min
method Canning/Preserving

Ingredients For relish

  • 4 c
    cucumber, chopped
  • 2 c
    onion, chopped (i use regular cooking onions, not the sweet ones)
  • 1
    green pepper, chopped
  • 1
    red pepper, chopped
  • 1/4 c
    pickling salt
  • 3 1/2 c
  • 2 c
    cider vinegar
  • 1 Tbsp
    celery seeds
  • 1 Tbsp
    mustard seeds

How To Make relish

  • 1
    Combine the cucumbers,onions and peppers in a large bowl. Sprinkle with salt and cover with cold water (I cover the top with a bunch of ice cubes). Let sit for 2 hours then drain thoroughly (I usually give mine a quick rinse, too), pressing out any extra water. If you used ice cubes, make sure you pick out any left-overs that didn't melt.
  • 2
    Combine the sugar, vinegar and spices. Heat to boiling. Add the drained vegetables. Simmer for about 10 minutes.
  • 3
    Pack into hot, sterile jars; I use pints because half-pints only last for one meal. Make sure you leave about 1/4 inch headspace, then seal. Process in a boiling water bath for 10 minutes. (5 minutes for half-pints).
  • 4
    I usually double or triple this recipe when I make it, but a single "batch" will make about 4 pints or 8 half-pints.