READY IN 11+ hrs

The Best Relish I've Ever Had

Read Reviews (21)

"This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life." — Tammylou

Directions

Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
Sterilize the 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.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 11 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

May 29, 2009

this is truly the best relish. My mother has been making this mustard relish and we have been loving it for approx 30 years,only variation:omit the ginger, and add ground mustard and mustard seeds.This relish is also good on hamburgers and love it on ham sandwiches.

—marysia59

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Most Helpful Critical Review

Jul 30, 2011

This relish is very easy to make and good tasting, but it's waaaaaaaaaay too sweet. If I make it again, I'll use half of the sugar it calls for.

—Ann

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21 Ratings

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Aug 05, 2011

This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the amount of vegetables needed. I use pickling cukes that we grow in our garden and I've found that a good estimate for the amount of cukes you will need is roughly 1 lb per pint. I also recommend letting the relish sit for a few weeks (6-8) before opening one of your jars so the flavors fully meld and the relish sets nicely, just like you would with pickles. This recipe is definitely a keeper!

—SpiderWomanKnits

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Oct 01, 2010

Made this and was so disappointed with the runny looks that I discarded the recipe-couple weeks later after finally getting brave enough to open a jar and try I was very surprised! Love it, found recipe again and starting second batch today...also on second package of hot dogs (normally don't eat hot dogs this often).

—Odie

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Sep 08, 2010

This relish turned out to be delicious!! What a great starter recipe for someone who has never canned anything! I added red and orange bell pepper for color & I cut up the cukes intead of grating them!! Very very nice! Thank you!

—TAMMYANDFRANK

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Aug 24, 2009

Thank you for this wonderful recipe! This was our first time making relish. We used huge Ukrainian cucumbers that were too big for pickles. We followed the directions and the relish is superb. We just had it on burgers for lunch. Even my husband and my four year old loved it - and they don't like relish!

—gardencook

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Aug 12, 2009

I love relish but never made it before. and this is really good!!! I'll be making this with my fresh garden cucmbers every year!

—Tynna

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Aug 12, 2011

Great recipe! I just used regular cucumbers and didn't bother seeding them. The flavor is great on burgers and hot dogs. I submitted it for our county fair and won 2nd place!

—NewWife2006

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Nutrition

Calories
24 kcal
1%

Carbohydrates
6.1 g
2%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.2 g
< 1%

Protein
0.2 g
< 1%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Best Relish I've Ever Had

Serving Size: 1/128 of a recipe
Servings Per Recipe: 128
Amount Per Serving
** Calories: 24
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 217mg 9 %
** Potassium 31mg < 1 %
** Total Carbohydrates 6.1g 2 %
** Dietary Fiber 0.2g < 1 %
** Protein 0.2g < 1 %
** Sugars 5.1g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* 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.