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sweet cucumber relish with dish and cucumber.

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.  
4.38 from 45 votes
Prep Time 20 minutes
Cook Time 6 minutes
Ovenright salting of vegetables 8 hours
Total Time 8 hours 26 minutes
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 grams salt
  • 1 teaspoon turmeric
  • 1 teaspoon dill seed
  • 1 teaspoon pink peppercorns
  • ½ teaspoon pickling spice or mustard seeds
  • 200 grams sugar
  • 600 millilitres 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.
    Onion halved and bowl of chopped onions
  • 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.
    chopped cucumber onions, red pepper in bowl.
  • 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.
    glass jars on baking tray.
  • 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.
    sweet cucumber relish with dish and cucumber.

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 too 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