Cucumber relish is a creative way to use fresh garden produce, and you get to enjoy the fruits of your labor throughout the year.  This recipe is yummy served with beans and rice and hot dogs as well as Nana’s Chalupas for a Crowd and her chili recipes (White Chicken Chili & Not So Traditional Chili).  Let us know your favorite way to enjoy homemade relish.


  • 7 cups chopped cucumber (11 large)
  • 1 ½ cups chopped red bell pepper
  • 1 cup chopped onion
  • ¼ cup salt
  • 3 ½ cups sugar
  • 2 cups white vinegar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • green food coloring (optional)


  • Use food processor to coarsely chop all vegetables then combine all vegetables in larger bowl.
  • Sprinkle with salt and cover with cold water. Let stand for 4 hours.
  • Drain thoroughly in colander by pressing out all excess liquid.
  • Combine sugar, vinegar, celery seed, and mustard seed in a pot. Bring to a boil stirring until sugar is dissolved.
  • Stir in drained vegetables, add in the optional food coloring until desired color, then simmer for 10 minutes.
  • Pack into glass canning jars to within ½ an inch from the top. Put flats on jar sand screw ring firmly tight. Process in boiling water bath for 10 minutes.

For water bathing, place jars into large pots. Cover with water one inch over the top of jars. Heat to a boil for 10 minutes.