Who doesn’t love hotdogs or bratwurst topped with fresh pickle relish? This easy pickle relish is quick to make and easily canned for longer storage. It’s a great way to preserve your cucumber harvest to enjoy later!

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How to Make Easy Pickle Relish

You will need:

3-4 lbs Cucumbers (less if using pickling cucumbers, more if using slicers)

1 large onion (~1 cup chopped)

1/4 cup pickling salt

1-2 cups sugar- depending on how sweet you want the final relish to be

3 cups white vinegar

4 cloves garlic- minced

2 tsp Celery Seed

2 tsp Mustard Seed

Dash turmeric

The Process:

Trim ends of the cucumbers and cut lengthwise. Remove any seeds and cut into chunks.

Dice the cucumber into small pieces. I use my food processor for this step. Just be sure not to over process of you will end up with mush. (But if you do, you can use that mush for cucumber muffins!)

Dice the onion (Again, I use the food processor)

In a large bowl or pot, combine the cucumber, onion, and salt. Cover and set aside for 2-3 hours.

In a mesh sieve or cheese cloth lined colander, drain the cucumbers and onions. You want to remove as much moisture as possible. If you are making a large batch then you might need to work in batches here. Press to remove any hidden moisture.

To make the brine combine vinegar, sugar, garlic, mustard seed, celery seed, and turmeric in a large non-reactive pot. Bring to a boil.

Add the drained cucumbers and onion. Return the brine to a boil and simmer for 10 minutes.

Fill pint sized jars with pickle relish, leaving 1/4 inch headspace.  Wipe rims and place on lids.

For tips on canning, check out these 12 Canning Mistakes

Process the jars in a boiling water bath for 10 minutes.

Remove the relish from the canner and let sit, undisturbed, until cool. Check for a good seal before storing.

Get more ideas to preserve cucumbers on 10 Ways to Preserve Cucumbers That Every Home Gardener Should Know!

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Easy Homemade Pickle Relish

Ingredients

• 3-4 lbs Cucumbers less if using pickling cucumbers, more if using slicers
• 1 large onion ~1 cup chopped
• 1/4 cup pickling salt
• 1-2 cups sugar- depending on how sweet you want the final relish to be
• 3 cups white vinegar
• 4 cloves garlic- minced
• 2 tsp Celery Seed
• 2 tsp Mustard Seed
• Dash turmeric

Instructions

1. Trim ends of the cucumbers and cut lengthwise. Remove any seeds and cut into chunks.

2. Dice the cucumber into small pieces. I use my food processor for this step. Just be sure not to over process of you will end up with mush.

3. Dice the onion
   
4. In a large bowl or pot, combine the cucumber, onion, and salt. Cover and set aside for 2-3 hours.
5. In a mesh sieve or cheese cloth lined colander, drain the cucumbers and onions. You want to remove as much moisture as possible. If you are making a large batch then you might need to work in batches here. Press to remove any hidden moisture.
6. To make the brine combine vinegar, sugar, garlic, mustard seed, celery seed, and turmeric in a large non-reactive pot. Bring to a boil.
7. Add the drained cucumbers and onion. Return the brine to a boil and simmer for 10 minutes.
8. Fill pint sized jars with pickle relish, leaving 1/4 inch headspace. Wipe rims and place on lids.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the relish from the canner and let sit, undisturbed, until cool. Check for a good seal before storing.

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