Rating: 4.69 stars
70 Ratings
  • 5 star values: 55
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
40 mins
additional:
10 hrs
total:
11 hrs 10 mins
Servings:
128
Yield:
4 pints
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

24 calories; protein 0.2g; carbohydrates 6.1g; sodium 216.8mg. Full Nutrition
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Reviews (74)

70 Ratings
  • 5 star values: 55
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2009
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. Read More
(49)
Rating: 4 stars
08/05/2011
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! Read More
(39)
Rating: 5 stars
10/01/2010
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). Read More
(22)
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Rating: 5 stars
09/08/2010
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! Read More
(15)
Rating: 5 stars
07/16/2012
I just made this relish and although I know it's supposed to sit for 6-8 weeks, I tasted it warm and it already tastes very good; it can only get better! After reading all the other reviews (thank you!), I followed the one pound of cukes per pint recommendation and that seemed to work great. I used 3 very large onions instead of 4, and substituted one large red pepper for the 4th onion. I left the ginger out and substituted mustard seed instead. I ended up with almost 11 half pints. I can't wait to taste this again in a few weeks! Read More
(10)
Rating: 5 stars
08/24/2009
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! Read More
(10)
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Rating: 3 stars
07/30/2011
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. Read More
(6)
Rating: 5 stars
08/12/2011
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! Read More
(5)
Rating: 5 stars
08/12/2009
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! Read More
(5)