Making Cucumber Relish: Preserving Garden Vegetables

Cucumber relish, made from ground cucumbers, peppers,onions, vinegar and spices adds flavor and color to winter meals, and is indispensable for hotdogs and burgers. This colorful condiment has graced the cupboards of American households for generations and is an excellent way to use up those surplus cucumbers from the garden.

According to the USDA Economic Research Services, cucumbers are the most common vegetable pickled in the U.S. Although whole pickles, or slices, are the most common, substantial amounts of cucumbers are used to make cucumber relish.

Cucumber Types: Slicers vs Picklers

Cucumbers are available in two major groups: slicers and picklers. Slicers are long and slender and have thick skin. Pickling cucumbers are short and compact with a thin, tender skin. Slicers, such as straight eight, are not suitable for pickling. For the best relish or pickles, choose pickling cucumbers.

Ingredients

3 qt chopped cucumbers
3 cups chopped green peppers
3 cups chopped red peppers
1 cup chopped onion
¾ cup pickling salt
2 qt water
1 qt ice water
2 cups sugar
4 teas each mustard seed, whole allspice, whole cloves, turmeric
1 ½ qt white vinegar

Choosing Cucumbers for Cucumber Relish

Select firm, crisp cucumbers for making relish. Purdue University recommends reserving oddly shaped pickling cucumbers for relish making, as the cucumbers will be ground or chopped before processing. Harvest cucumbers in the morning before the heat of the day, as they are crisp and juicy at this time.

Preparing Vegetables for Relish

Wash cucumbers in cold water, rubbing to remove any spines or garden debris. Cut a thin slice off both the stem and blossom end of the cucumber and discard. Cut cucumbers into chunks and process on the "chop" setting with your food processor until cubes are approximately ¼ inch.

Wash the peppers in cold water. Slice off the stem end and remove the inside membranes and seeds. Cut into chunks and process in your food processor on chop, as you did with the cucumbers.

Remove the outside skin from the onion and chop as directed for the cucumbers and peppers.

Brining the Relish

Combine the cucumbers, peppers and onions in a large bowl. Sprinkle with pickling salt and stir to mix. Cover with water and allow to sit for 4 hours.

Drain the mixture and return to the bowl. Cover with ice water and allow to sit for 1 hour.

Adding Vinegar and Spices

Combine the spices in a spice bag or cheesecloth. Heat the sugar and vinegar mixture and add the spice bag. Bring the mixture to a boil.

Pour the hot vinegar and water over the chopped vegetables. Cover and refrigerate for 24 hours.

Reheat the relish mixture to boiling and pour into sterilized pint jars. Seal with sterilized covers and rings.

Processing Relish

Process in a hot water bath for 10 to 15 minutes. Purdue University recommends 10 minutes at altitudes under 1000 feet, and 15 minutes for those above 1000 feet.

Remove the jars of relish with tongs and cool on a folded towel in draft-free area. Check that jars are sealed and store in a cool dark area for winter use.

Making cucumber relish requires time, but the time and effort involved will be appreciated when you serve your cucumber relish. The distinct homemade flavor is sure to please the palate and you will have the pleasure of knowing you put all your excess cucumbers to good use.

SOURCES:

USDA Economic Research Services. Americans Relish Cucumbers
Purdue University Extension: Lets Preserve Pickles