Cucumber Relish

Name: Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 large cucumbers; 4 medium onions; 3 c. vinegar; 1 tsp. celery seed; green food coloring (optional); red pepper (may be added if wanted); 4 large green peppers; 3 c. white sugar; 1/2 tsp. turmeric; 1 tsp. mustard seed

Eats Now Editorial Team · 851 kcal · General

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Cucumber Relish – a delicious recipe with cucumbers, onions, vinegar, celery, green food coloring, red pepper. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

14 large cucumbers
4 medium onions
3 c. vinegar
1 tsp. celery seed
green food coloring (optional)
red pepper (may be added if wanted)
4 large green peppers
3 c. white sugar
1/2 tsp. turmeric
1 tsp. mustard seed

1
Grind all vegetables and add 1 tablespoon salt and let set one hour.
2
Drain and add vinegar, sugar, turmeric, mustard seed and boil 2 minutes, then add celery seed and boil 3 minutes more.
3
Add green food coloring if desired and red pepper, chopped, may be added if wanted.
4
Put in hot jars and seal.
5
Process 10 minutes. Makes about 4 quarts.

851

kcal

Calories

208

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 large cucumbers, 4 medium onions, 3 c. vinegar, 1 tsp. celery seed, and more.

Yes, Cucumber Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
851 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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