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.
Why should I make Sweet Cucumber Relish?
Imagine opening a jar of your very own homemade relish and adding a burst of deliciousness to your sandwiches, burgers, or salads. It’s not just practical; it’s pure joy in a jar!
It’s the perfect way to use up those extra cucumbers from your garden or those irresistible supermarket bargains. Plus, it’s super easy to make and lets you customise the flavours just the way you like—sweet, tangy, or somewhere in between!
What is a relish?
Think of relish as your go-to flavour booster! It’s a tasty mix of finely chopped fruits, veggies, or herbs that are cooked or pickled to bring out their deliciousness.
The Oxford English Dictionary defines a relish as “A piquant sauce or pickle eaten with plain food to add flavour”
Relishes are usually sweet, sour, or tangy, making them a perfect match for a wide variety of foods. With their chunky texture, they’re great for jazzing up meats, cheeses, sandwiches, or burgers. They’re like a little pop of flavour you didn’t know you needed!
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.
What ingredients do I need to make Sweet Cucumber Relish?
The ingredients for this relish are easily available and you may already have some of them in your larder. You will need:
- Cucumber
- Red (Bell) Pepper
- Onion
- Spices
- Sugar
- Vinegar
- Cornflour (cornstarch)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
What kind of cucumbers should I use for relish?
For making Sweet Cucumber Relish, I use standard supermarket cucumbers, and I also grow cucumbers in the greenhouse which work well in this relish. It’s best to use crisp, firm cucumbers. Avoid cucumbers with overly soft spots or large seeds, as this can affect the texture and flavour of the relish.
What is the best way to preserve 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.
What spices do I need for Sweet Cucumber Relish?
The spice mix for Sweet Cucumber Relish includes turmeric, dill seed, pink peppercorns and pickling spice.
I don’t have any pink peppercorns, what can I substitute?
You can easily replace pink peppercorns with black peppercorns, as they provide a similar peppery kick. Alternatively, you could use a pinch of ground white pepper for a milder flavour, or even allspice berries for a more aromatic twist.
What is pickling spice?
Pickling spice is a mix of spices that brings a burst of flavour to pickled veggies, fruits, or even meats. It’s usually made with mustard seeds, coriander seeds, bay leaves, peppercorns, cloves, cinnamon, and sometimes a little kick from dried chili flakes.
When you’re making Sweet Cucumber Relish, pickling spice works its magic by adding richness and a touch of warmth that perfectly balances the sweetness of the cucumbers and the tanginess of the vinegar. It’s like the secret ingredient that ties everything together, giving your relish that irresistible homemade charm!
What can I substitute for pickling spice in Sweet Cucumber Relish?
If you need a substitute for pickling spice, you can create your own mix using common pantry staples. Combine mustard seeds, coriander seeds, bay leaves, peppercorns, cloves, cinnamon, and optional dried chili flakes.
Adjust the proportions to suit your taste for a homemade version that is similar to store-bought pickling spice. But if you don’t have all these spices or don’t want to make up your own pickling spice then the key ingredient you need to use is mustard seeds.
What kind of vinegar should I use for the relish?
I use standard supermarket own brand cider vinegar to make this relish. You can also use apple cider vinegar or white wine vinegar. I don’t recommend using malt vinegar for this recipe as it has harsher flavour profile.
Why do I need to add cornflour to the Sweet Cucumber Relish?
Cornflour (cornstarch) is added to relish to thicken it. It also helps bind the ingredients together, ensuring the relish isn’t too runny while maintaining its vibrant flavours. This simple addition also makes Sweet Cucumber Relish easier to spread or serve.
Why do I have to salt the vegetables and leave overnight?
Salting the vegetables and leaving them overnight is a simple step that makes a big difference! It helps to draw out extra moisture, which prevents the relish from being watery and keeps its flavours concentrated.
Plus, it helps to preserve the vegetables by reducing their water content, making them last longer. This process also lets the seasoning soak in better, giving your relish a deeper, more delicious taste. It’s worth the wait!
Rinse, Rinse, Rinse!
You really must rinse the vegetables thoroughly after salting. Drain the vegetables in a colander, rinse with several changes of cold water. If you don’t rinse the vegetables thoroughly then your relish will be too salty.
How do I know if I’ve rinsed the vegetables enough?
I usually rinse the vegetables at least 3 times. Then I will taste a piece of cucumber or red (bell) pepper to make sure that it is not too salty. You will taste some salt but it should be edible.
How should I store Sweet Cucumber Relish?
Store the relish in sterilised glass jam jars with lids. Keep the jars of chutney in a cool dark place and once opened keep the jar in the fridge.
How soon can I eat the relish, and how long can I keep it?
You can eat this relish within a week of making it. However, it will improve in flavour and lose some of the rawness of the vinegar if you keep it for 6 – 8 weeks before opening. It will keep unopened in sterilised jars for up to a year. Once it has been opened, I recommend that you keep the jar in the fridge.
How do I sterilise the glass jars?
Find out why you should sterilise your jars and about the different methods you can use to sterilise them in this article.
Vegetarian
Yes, Sweet Cucumber Relish is vegetarian. The relish combines components such as cucumbers, red bell peppers, and seasonings, making it suitable for vegetarians looking for flavourful condiment options.
Gluten Free
Sweet Cucumber Relish is gluten-free, making it a suitable option for individuals avoiding gluten in their diet. As always you should check every ingredient to ensure that it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Sweet Cucumber Relish?
Sweet Cucumber Relish is a delightful addition to your meals and snacks! Its tangy, refreshing flavour can liven up almost anything. Here are some fun ideas to enjoy it:
- Top it off: Add a dollop to your burgers, hot dogs, or veggie sausages for a burst of flavour—it’s sure to impress at your next barbecue!
- On the side: Pair it with grilled meats, fish, or roasted veggies for a tasty complement to your main dishes.
- Cheesy goodness: Serve it alongside your favourite cheeses, crackers, or toasted bread for a delicious appetiser or snack.
- Sandwich magic: Spread a bit in your sandwiches or wraps—it’s a simple way to add a sweet and tangy twist!
- Salad sparkle: Stir a spoonful into your salads or mix it into potato salad for an extra zing.
- Marinade fun: Use it in marinades for chicken or tofu—it’s a great way to infuse a sweet and tangy flavour!
Get creative and make Sweet Cucumber Relish a regular guest at your table. Whether you enjoy it right away or let it age for that extra depth of flavour, it’s sure to be a hit in your kitchen!
Ideal Holiday Gift
Swett Cucumber Relish also makes an ideal Christmas gift on its own or as part of a hamper.
More Chutney and Relish Recipes
Sweet Cucumber Relish
Equipment
- Large bowl
- Large saucepan
- wooden spoon
- colander
- Tea towel
- 5 glass jam jars with lids
Ingredients
- 1.3 kg (7½ cups) Cucumber approx. 3 cucumbers
- 1 red bell pepper
- 1 onion large
- 100 grams (¼ cups) salt
- 1 teaspoon turmeric
- 1 teaspoon dill seed
- 1 teaspoon pink peppercorns
- ½ teaspoon pickling spice or mustard seeds
- 200 grams (1 cups) sugar
- 600 millilitres (2½ cups) cider vinegar
- 2 tbsp cornflour
Instructions
- Slice the 1.3 kg (7½ cups) of 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 (¼ in).
- Deseed 1 red (bell) pepper and dice finely.
- Peel and finely chop 1 large onion.
- Place all the vegetables in a large non-metallic bowl and add 100 g (¼ cup) salt, mix the salt though the vegetables. Cover with a tea towel or cling film and leave for at least 2 hours or ideally overnight.
- When you remove the cover you will see that there is now a pool of liquid. Drain the vegetables in a colander.
- Thoroughly rinse the vegetables with cold water, I use several changes of water. Because if you don't get the salt out at this stage then your finished relish will be too salty.
- Place the vegetables into a clean tea towel and twist to squeeze out all the excess water.
- Sterilise the jars by washing, rinsing and placing in the oven at 120℃ for 20 minutes.
- Roughly crush 1 tsp dill seed, 1 tsp pink peppercorns and ½ tsp pickling spice in a mortar and pestle, in a bowl with the end of a rolling pin, or in a spice grinder. Add 1 tsp turmeric and 2 tbsp cornflour and mix all together.
- Put the 600 ml (2 ½ cups) vinegar and 200 g ( 1 cup) granulated sugar into a large pan and heat gently until the sugar has dissolved, then bring to the boil.
- Remove two tablespoons of the hot vinegar and leave to cool. Then add to the spices and cornflour mix 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.
- You can eat the relish straight away but it will improve if you leave it for 6 weeks to mature before using.
Notes
Nutrition
This recipe was first published on Farmersgirl Kitchen in 2019.
I’ve never made this kind of relish but it looks wonderful!
Thank you! I’m really rather pleased with it.
Nutritional note:
5g helping of relish listed as 253kcal ??
5g sugar approx 20kcal
Typo ??
Regardless made it as your recipe plus teaspoon chilies flakes and it’s ‘banging’ 30 mins later. Not sure it will last 6 wks. Thanks Peter
Hi Peter
Thanks for your notes on the nutritional information. I’ll check that as it’s obviously incorrect. Glad you are enjoying the Sweet Cucumber Relish.
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:-)
Yes, it is similar to Becks. I loved that relish on burgers and sandwiches.
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!
I’m glad you like it. I’m really pleased with it.
Ooooh I’ve not made cucumber relish before! Great when you’ve got a glut at the allotment.
Exactly, but also not too expensive to make if you have to buy them as you only need 3 cucumbers.
I’ve made many chutneys but never a relish quite like this. I bet it is super tasty. Sharing it now 🙂
Thanks, Jac. It is a little different in technique from chutney and retains some crunch!
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.
Absolutely, love this. Thanks, Chris.
My gran used to make something similar, I must give this a try it looks lovely
Thanks Alison. I hope it meets your grans standards ☺️
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.
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.
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
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.
I’m assuming you boil the jars once finished as in regular canning ??
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.
Sounds good ?new at preserving so thought I should ask….making some today !
You are welcome. I hope you enjoy the pickle.
What can I substitue for turmric, dill seed and pink peppercorns?
Having a bit of difficulty sourcing them locally.
Thanks – Liz
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.
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!!
Ah! I feel your pain! Glad it worked out okay in the end though.
Haven’t tasted yet. I made this on 12.8.21 and had the same problem with the cornflour solidifying and couldn’t get the lumps out. Made a second batch with cooler vinegar and cornflour then gradually added hot vinegar, this was better. I haven’t mixed cornflour with hot liquid in my cooking before, only cold, why does the recipe call for hot vinegar? I read you can whisk the cornflour if this occurs, but I didn’t think of that at the time. Can’t wait to try both batches, I hope they taste as good as they look. Made the Tomato and Chilli Relish yesterday, halving ingredients as I didn’t have enough tomatoes, but I have a feeling it’s going to be a hit!
Thanks for that feedback Wendy. I didn’t have an issue with the cornflour but I will have another look at the recipe and see if I can ensure that the lumpiness doesn’t occur. Hope you enjoy your chutney.
It tells you to keep back 2 tablespons before entering the veg wich you allow to cool then mix with the cornflour and then stir into the mix i managed 4 mayonase jars full and it does taste good.
Thanks, Will. I have amended the recipe since I had feedback from a few people, including Wendy, who had problems with the cornflour. You are reading the amended version. Enjoy your relish.
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.
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.
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
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.
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!
Thanks, Chris. Yes it’s a really tasty relish, we love it. I’m doing fine thank you, hope you are too.
I’ve just made this, the liquid seems very thin, does it thicken up when matured?
Hi Diane
It won’t thicken up very much after maturing. if you think it’s going to be too wet, then it might be worth putting it back into the pan and reducing it a bit more. Or you could add more cornflour mixed with a very small amount of vinegar as that will thicken it too.
It may be that your cucumbers held on to more water and this has made the mixture wetter. I hope you manage to get the pickle to a good consistency. I haven’t had any problem with this recipe but there’s always a first time.
Just made this relish for the first time, looks promising, used to make a sandwich spread lot’s more ingredients.
Hi Ursula, it’s one of my all time favourite relish recipes. It does go really well on sandwiches, particularly becuase the pieces are quite small, so it spreads well. I hope you enjoy it as much as we do.
Just made the relish, looks good. Easy to make, all mixed in well and is now in the jars. Don’t know if I can wait 6 weeks to try it to though!
Thanks, Bruce. I’m glad it went well for you. Give it a couple of weeks and see what you think. The vinegar flavour definitely mellows over time but you can certainly eat it before then.
I’ve just made this for the first time and in the jars, it’s looking very promising.
So much less fiddly only having to leave in the salt for 2 hours. When mixing with the spices, yes it was thick but I just added more Hot Vinegar and it seems fine.
I suspect it might be a bit runny but as I reckon we’ll add to all sorts of meals rather than a burger, I reckon that’ll be fine.
Never ‘cooked’ cucumber before but can’t wait for 6 weeks. Thanks so much for a great recipe, especially when so many seemed so fiddly.
Thank you for the feedback, Stuart. I’m glad you found the recipe easy to use and I hope you enjoy the relish.
The recipe states after adding the vegetables to the vinegar and sugar and bring back to the boil. Then add the spice and corn flour mix and cook for three minutes stirring. Just would like to confirm the three minutes is the correct amount of time as it seems very short. I have made the relish and it looks wonderful and look forward to tasting it in six weeks.
Hi Aileen, thanks for your comment and question. The three minutes is correct you are on,y coooking out the starch from the cornflour. The relish doesn’t need long cooking as you want to retain some crunch!
I made this relish last year after growing a glut of cucumbers. It was by far the most tasty of all my preserving efforts. Family and friends loved it as did my husband and me!!!
Have just made another batch and am thinking maybe we will keep them for ourselves!
I find the recipe clear and easy to follow. The point about rinsing the veggies well following the soaking in salt is very important. Even after several rinses I could still taste a lot of salt on sampling.
Try this recipe if you are new to preserving, pickling etc. You won’t be disappointed. And neither will your friends if they get a chance to sample it.
Thank you so much for your kind comments. I’m delighted that you enjoyed the relish, it’s a favourite in our house too. I even had a request from my adult son’s friend for a jar after he tried it. Keep preserving and I hope you’ll try some of my other recipes too.
Thank you for this recipe we had a bit of a glut of cucumbers and were so pleased with the pickle we’ve made two batches and I’ve got my daughter making it too.
Thanks, Julie. It is a lovely relish and perfect for a glut of cucumbers. I’m delighted to hear that you’ve got your daughter making it too.
Hi there
Roughly how long would the chutney last after the six week resting time . Looks lovely and can’t wait to try it . Many thanks lee
Hi Lee, thanks for your kind comments. You can keep the relish for up to a year. Make sure your jars and lids are properly sterilised and store the jars in a cool and preferably dark place. You can still eat it after this time but it might lose a bit of quality.
Making this recipe this morning for the second time in a week with our cucumber glut. I washed the salt off really well and it’s not an issue in the final result. Really pleased with the relish. Even the week old sample pot in the fridge is delicious. The other jars are tightly shut up ready to give away as Christmas presents.
Sounds like you did a great job, Louise. Washing the salt off is definitely the key. Hope you and your friends and family enjoy the relish.
I have a glut of cucumbers this year, found your recipe with Google. I don’t eat cucumbers raw but made this a few days ago for my family xmas hampers. Well written instructions (hence my 5 stars) thank you. I will have a taste when it is fully matured and am eager to try lots more of your recipes.
Thank you so much for your kind comments. It’s good to know that the instructions were clear and I hope you enjoy the relish and my other recipes.
I’ve cucumbers growing in abundance in my greenhouse at the moment and this was the perfect recipe to use some of them up. A lovely tasting sweet relish that it’ll be making again.
Thank you, I hope you enjoy it.
I made a batch for my nan last week, I thought it would last a good few months and she just called to say she’s run out and can I make more. So I think it gets the seal of approval!
Aw that’s so good to hear, she’s got you working hard!
Just made this after a Google search for a cucumber relish recipe. I varied it a little by adding chilli and finely chopped garlic. Now I just have to resist temptation by leaving it to mature for a month or so. Looking forward to that. Thanks for the great recipe.
Thanks for your kind comments, Bill. I hope the Cucumber Relish lives up to your expectations!
This cucumber relish is absolutely delicious, a great way of using all the cucumbers from the greenhouse. Have made this for a good couple of years. Thank you.
Thanks, Esme. It’s definitely one of my favourites and I make it every year.
I made the first batch a couple of weeks ago and tested a small jar yesterday, which was delicious. I’ve just prepared the cucumbers for a second batch, as the first was so good. I added a couple of fresh garlic cloves, some chilli and fresh fennel leaves that we had in the garden. Thank you for sharing your recipes!
Thank you, Anna. I love to hear about the variations made to may recipes and that you enjoy eating them!
Thank you for a fabulous recipe, I have so many cucumbers this year I was struggling for ideas, I love piccalilli so this may be my new favourite, I used mixed peppercorns, mustard and fennel seeds but added fresh dill and scotch bonnet chilli from the garden, also white wine vinegar as that’s all I had, it tastes delicious straight from the pan so looking forward to it being ready.
Thanks for your kind comments, Pat. So good to know that you are enjoying the Cucumber Relish.
Sorry, forgot to add a star rating. Definitely worthy of 5 stars thank you.
Thanks so much, Pat that is really appreciated.
Hi can I also add a green capsicum as well as the red capsicum?
Hi Vikki, yes of course, you can add any colour of capsicum.
I made this last year and have run out because my family loved it as much as I
do. I will be tripling the recipe this weekend as the cucumbers are on sale for .69.
That’s great to hear Shelley! We love it too and I’ll be making a batch soon too.