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Home » Jams, Jellies, Chutney and Pickles » Sweet Cucumber Relish

October 9, 2019 By Janice Pattie 32 Comments

Sweet Cucumber Relish

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How to make Sweet Cucumber Relish
Sweet Cucumber Relish

Sweet Cucumber Relish is a sweet, crunchy and pickled relish that is ideal to liven up your sandwiches, burgers, salads and more.  

It’s a sweet but tangy alternative to sauces or chutney.  It’s also the perfect way to preserve excess cucumbers from the garden or bargain buys at the supermarket.

Sweet Cucmber Relish in bowl with spoon
A tasty relish ideal for burgers and sandwiches

What is a relish?

The Oxford English Dictionary defines a relish as “A piquant sauce or pickle eaten with plain food to add flavour”

Is the Sweet Cucumber Relish spicy?

This Sweet Cucumber Relish contains spices but these spices are for flavour rather than hot chilli spices. If you want to make it more spicy, add more chilli flakes.

  • Burger in a bun with salad and dressing
  • Golden Turmeric Fries with Coriander and Mint Fries
  • Cheddar Cheese and crackers
  • Ham cooked in the Slow Cooker

How do you serve the relish?

This Sweet Cucumber Relish is great to serve with burgers, fries, cheese and crackers, and cold sliced ham. Use it to liven up any salad or sandwich.

I’m really pleased with the way this recipe turned out and I think you are going to love it too.

Cucmber on vine

Image by Couleur from Pixabay[/caption]

Growing Cucumbers

If you grow your own cucumbers then I know you will have a time when there are just too many to eat. 

I don’t have a greenhouse yet so have no experience of cucumber growing.  If you want to find out more I would suggest the Royal Horticultural Society (RHS)  as they provide comprehensive and reliable advice. 

Preserving Cucumbers

Cucumbers don’t freeze well because they contain too much water. So the best way to preserve them is in a pickle or relish.

Jar of Sweet Cucumber Relish

How to make Sweet Cucumber Relish

It’s not difficult to make Sweet Cucumber Relish but you do need to plan ahead because the vegetables need to be salted to release the excess water.

All quantities and full instructions can be found in the recipe card at the bottom of the page

Cucumbers, red peppers spicies

Sweet Cucumber Relish Ingredients

  • Cucumber
  • Red (Bell) Pepper
  • Onion
  • Spices
  • Sugar
  • Vinegar
  • Cornflour (cornstarch)

What kind of cucumbers do you use?

As I don’t grow my own cucumbers at the moment I buy the cucumbers from the supermarket.  These are standard salad cucumbers. 

Preparing the Cucumbers and red pepper

How do you prepare the Cucumbers, Red Pepper and Onion?

  • Wash the cucumbers then cut them in half lengthways.  Use a teaspoon to scoop out the seeds, they should come out easily. Discard the seeds.
  • Cut the cucumbers into small cubes approximately 1 cm square.
  • Wash the red pepper, cut in half and remove the stalk, seeds and white pith. Cut the pepper into small cubes about 0.5 cm square.
  • Remove the skin from the onion and chop finely. 
Bowl of chopped vegetables

Leave vegetables to soak overnight

Put the cucumbers, pepper and onion in a large non-metallic bowl.  Sprinkle with salt and leave for at least 2 hours or overnight. 

Why do you have to salt the vegetables and leave overnight?

Cucumbers contain a lot of water; the salt will draw out the water, which you drain off. Doing this keeps your cucumber pieces firm and crisp in the relish.

Draining the vegetables for relish

Drain and rinse the vegetables

Drain the vegetables in a colander, rinse with cold water, then place them into a tea towel and twist to squeeze out the excess water.

Glass jam jars

Sterilise your Jam Jars

It’s now time to sterilise the jars that you want to use to contain the relish. 

How do you sterilise your jars?

I sterilise my jars and metal lids by thoroughly washing and rinsing them.  I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the relish.

The water creates steam which helps to sterilise the jars.  I take them out of the oven and fill them with the hot relish, then put on the lids.  If you would like to know more then Tin & Thyme has a comprehensive guide to sterilising jars and lids.

Mortar and pestle

Crush the Spices

Roughly crush the whole spices in a mortar and pestle or in a bowl with the end of a rolling pin, or in a spice grinder.  Add the turmeric and the cornflour and mix together. 

Pan of vinegar and vegetables

Heat the vinegar and add the vegetables

Put the vinegar and sugar into a large pan and heat gently until the sugar has dissolved, then bring to the boil. Take out 2 tbsp of the hot vinegar and add the vegetables.

Mortar and Pestle spices mixed

Add hot vinegar to spices

Add the hot vinegar to the spices and cornflour and blend them together.

Pan of Sweet Cucmber Relish

Bring to the boil

Bring the vinegar and vegetables back to the boil. Then add the spice and cornflour mix and simmer for 3 minutes stirring.   Stirring is essential so that  the mixture does not stick to the bottom of the pot.

Filling jars of cucumber relish

Ladle into sterilised jam jars

Ladle into the hot sterilised jars. and screw on the lids tightly.  Leave for 6 weeks to mature before using it.

Ideal Holiday Gift

Swett Cucumber Relish is an ideal Christmas gift on its own or as part of a hamper. 

More Chutney and Relish Recipes from Farmersgirl Kitchen

How to make Spicy Courgette and Apple Chutney

How to make Spicy Courgette and Apple Chutney 

Green Tomato Chutney with tomatoes and fruit

Green Tomato, Apple & Pepper Chutney is the perfect way to use the last tomatoes of the season. Combining green tomatoes with apple and sweet peppers makes a sweet fruity chutney that is ideal as a gift.

Delicious Spicy Homemade Tomato Chilli Jam Recipe

Tomato Chilli Jam 

More Chutney Recipes 

  • Slow Cooker Spiced Apple Chutney – Natural Kitchen Adventures
  • Best Beetroot Chutney – Tin & Thyme
Sweet Cucumber Relish on plate

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Sweet Cucumber Relish

Janice Pattie
Sweet Cucumber Relish is a sweet, crunchy and pickled relish that is ideal to liven up your sandwiches, burgers, salads and more.  
4.19 from 27 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 6 mins
Course chutney, relish, sides
Cuisine American, British
Servings 5 jars
Calories 253 kcal

Equipment

  • Large bowl
  • Large saucepan
  • wooden spoon
  • colander
  • Tea towel
  • 5 glass jam jars with lids

Ingredients
 

  • 1.3 kg Cucumber approx. 3 cucumbers
  • 1 red bell pepper
  • 1 onion large
  • 100 g salt
  • 1 tsp turmeric
  • 1 tsp dill seed
  • 1 tsp pink peppercorns
  • 1/2 tsp pickling spice If you don't have pickling spice use mustard seeds
  • 200 g sugar
  • 600 ml cider vinegar
  • 25 g cornflour

Instructions
 

  • Slice the cucumbers in half lengthwise and scoop out the seeds with a teaspoon. Discard the seeds.
  • Finely chop the cucumbers into dice of approximately 1 cm.
  • Deseed the red pepper and dice finely.
  • Peel and finely chop the onion.
  • Place all the vegetables in a large non-metallic bowl and add the salt, mix the salt though the vegetables. Cover with a tea towel or cling film and leave for at least 2 hours or overnight.
  • When you remove the cover you will see that there is now a pool of liquid. Drain the vegetables in a colander, rinse with cold water, then place them into a tea towel and twist to squeeze out all the excess water.
  • Sterilise the jars by washing, rinsing and placing in the oven at 110C for 20 minutes.
  • Roughly crush the whole spices in a mortar and pestle or in a bowl with the end of a rolling pin, or in a spice grinder. Add the turmeric and the cornflour and mix.
  • Put the vinegar and sugar into a large pan and heat gently until the sugar has dissolved, then bring to the boil.
  • Add two tablespoons of the hot vinegar to the spices and cornflour and blend together
  • Add the vegetables to the vinegar and sugar and bring back to the boil. Then add the spice and cornflour mix and cook for 3 minutes stirring.
  • Ladle into the sterilised jars. Leave for 6 weeks to mature before using.

Notes

Once you have added the spice and cornflour mixture, be careful that the mixture does not stick to the bottom on the pan.  If it seems to thick add a little more vinegar. 

Nutrition

Serving: 5gCalories: 253kcalCarbohydrates: 56gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 7766mgPotassium: 535mgFiber: 3gSugar: 46gVitamin A: 932IUVitamin C: 41mgCalcium: 64mgIron: 1mg
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Filed Under: Autumn, Field to Fork, Jams, Jellies, Chutney and Pickles, Vegetarian Tagged With: cucumber, easy recipe, preserves, red pepper, relish

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Reader Interactions

Comments

  1. Kavey says

    October 9, 2019 at 11:13 am

    I’ve never made this kind of relish but it looks wonderful!

    Reply
    • Janice Pattie says

      October 9, 2019 at 12:14 pm

      Thank you! I’m really rather pleased with it.

      Reply
  2. Camilla Hawkins says

    October 11, 2019 at 12:00 am

    I remember having Bicks cucumber relish as a kid. Would love to try your cucumber relish, looks utterly yummy! Thank you for sharing my chutney:-)

    Reply
    • Janice Pattie says

      October 11, 2019 at 8:59 am

      Yes, it is similar to Becks. I loved that relish on burgers and sandwiches.

      Reply
  3. Alex says

    October 12, 2019 at 11:26 am

    OOh this looks delicious. I love pickles and sauces with almost anything, especially meat so would love to try this recipe for myself. Thanks for sharing Janice!

    Reply
    • Janice Pattie says

      October 12, 2019 at 12:17 pm

      I’m glad you like it. I’m really pleased with it.

      Reply
  4. Emma says

    October 12, 2019 at 12:52 pm

    Ooooh I’ve not made cucumber relish before! Great when you’ve got a glut at the allotment.

    Reply
    • Janice Pattie says

      October 12, 2019 at 3:20 pm

      Exactly, but also not too expensive to make if you have to buy them as you only need 3 cucumbers.

      Reply
  5. Jacqueline Meldrum says

    October 13, 2019 at 2:53 pm

    I’ve made many chutneys but never a relish quite like this. I bet it is super tasty. Sharing it now 🙂

    Reply
    • Janice Pattie says

      October 13, 2019 at 4:35 pm

      Thanks, Jac. It is a little different in technique from chutney and retains some crunch!

      Reply
  6. Chris says

    October 20, 2019 at 8:15 pm

    The relish sounds really lovely. Often I say to myself, you should try things like this more often. There should be more relish in life.

    Reply
    • Janice Pattie says

      October 20, 2019 at 8:34 pm

      Absolutely, love this. Thanks, Chris.

      Reply
  7. Alison says

    October 21, 2019 at 8:24 am

    My gran used to make something similar, I must give this a try it looks lovely

    Reply
    • Janice Pattie says

      October 21, 2019 at 9:17 am

      Thanks Alison. I hope it meets your grans standards ☺️

      Reply
  8. AJ says

    July 24, 2020 at 10:52 am

    This is a great recipe and easy to make. I’m a little concerned at the saltiness of the finished product despite thouroughly rinsing the overnight veggies. I’m hoping it will tame down after the 6 weeks in jar.

    Reply
    • Janice Pattie says

      July 24, 2020 at 1:24 pm

      That’s great that you found the recipe easy to make. I haven’t found it to be overly salty and you are only using a teaspoonful or so with other food which dilutes it further. It definitely is a relish that improves on keeping, so some of the rawness will mellow after a couple of months.

      Reply
  9. Ross says

    August 4, 2020 at 5:34 pm

    This sounds delicious!! Perfect to use up all the cucumbers from the veg patch where we are house sitting!

    Out of interest, how long will it keep once jarred?

    Ross

    Reply
    • Janice Pattie says

      August 4, 2020 at 7:45 pm

      Hi Ross, glad you like the recipe. The relish will keep for at least a year. I’ve just finished the last jar from 2019 and it was perfect.

      Reply
  10. Janice says

    August 16, 2020 at 10:33 pm

    I’m assuming you boil the jars once finished as in regular canning ??

    Reply
    • Janice Pattie says

      August 17, 2020 at 8:58 am

      Hi there, I don’t use the canning method for any of my preserves. Sweet Cucumber Pickle will keep in sealed sterilised jars For up to a year without coming to any harm. However, if you wish to boil the jars, then it should also be fine, although I have not tried this.

      Reply
      • Janice says

        August 17, 2020 at 3:50 pm

        Sounds good 🙂new at preserving so thought I should ask….making some today !

        Reply
        • Janice Pattie says

          August 17, 2020 at 4:01 pm

          You are welcome. I hope you enjoy the pickle.

          Reply
  11. Liz Davies says

    August 27, 2020 at 11:52 am

    What can I substitue for turmric, dill seed and pink peppercorns?
    Having a bit of difficulty sourcing them locally.
    Thanks – Liz

    Reply
    • Janice Pattie says

      August 27, 2020 at 2:12 pm

      Fennel seed would be a substitute for dill seed. Use black peppercorns instead of pink. Turmeric is more difficult, however it is a key ingredient in curry powder, if you choose a mild curry powder you could get away with that. The pickle won’t taste the same but it should still be good.

      Reply
  12. Sally says

    August 29, 2020 at 3:04 pm

    Easy to make, but I wish I hadn’t added hot vinegar to the cornflour mix as it solidified and was very difficult to mix in. Other than that, it tastes very promising!!

    Reply
    • Janice Pattie says

      August 29, 2020 at 6:00 pm

      Ah! I feel your pain! Glad it worked out okay in the end though.

      Reply
  13. Sarah says

    November 7, 2020 at 8:38 pm

    Tasty recipe and a great way to use up an excess of cucumbers. I used fennel seeds, black peppercorns + mustard seeds in place of the dill seed, pink pepp + other.
    I would agree with another that it is very salty, despite careful rinsing, but the flavour is very good and I think that’d mellow a bit when eaten with something else.
    Will try again in the future with a bit less salt.

    Reply
    • Janice Pattie says

      November 7, 2020 at 9:30 pm

      Hi Sarah, glad you like the recipe. I made it again a few weeks ago with the same amount of salt but mine was fine. I tried some a day after making and didn’t find it too salty. But do try less sat if you are finding that problem. It’s just there to draw out the water from the cucumber.

      Reply
  14. Daniel says

    November 10, 2020 at 10:43 pm

    I have just made this but with cucamelons and sweetcorn. It turned out well. I added a fair bit more of the hot vinegar to the corn flour/spice mix to stop it going solid. I look forward to trying in in 6 weeks. Thank you for the recipe

    Reply
    • Janice Pattie says

      November 11, 2020 at 8:44 am

      Sweet one sounds like a great addition and I’ve heard a lot of good things about cucamelons. Thanks for your kind comment and I hope you enjoy your relish.

      Reply
  15. Chris says

    November 18, 2020 at 11:19 am

    That sounds like an excellent recipe. I really would love to try it out. So I already reserved the recipe. It’s something like that what I need. Thank you for sharing! And a great plus for the part on sterilising the jars!
    I hope you are doing fine! Many greetings, Chris!

    Reply
    • Janice Pattie says

      November 18, 2020 at 1:37 pm

      Thanks, Chris. Yes it’s a really tasty relish, we love it. I’m doing fine thank you, hope you are too.

      Reply

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