Cucumber and Onion Relish

Cucumber and Onion Relish

Lynn Mott

"This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

8 h 50 m servings 53 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  2. Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium for the salt used. The actual amount of salt consumed will vary.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

I confess, I did cut the sugar amount in half and I did not stir up 60 servings or can any of this. But it really was delectable, sweet, sour, slightly spicy, with a nice little crunch. I was ...

Made as written minus the ginger and the end result was much that of bread and butter flavor which I hate but hubs likes. If you like bread and butter pickles then you should really give this on...

This was SO yummy! Not sure if it's the ginger in it, or the amount of sugar, but really tangy. Not a bad thing; I love pickles! Thanks for the recipe! I was really angry at the flour for clumpi...

I am very pleased to say that this recipe is a success! I made this exactly as directed and it came out beautifully. A huge bag of cucumbers showed up on my desk and I am happy that I came acro...

Other stories that may interest you