Cucumber and Onion Relish

4.8
(17)

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

5
5
5
5
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs 20 mins
Total Time:
8 hrs 50 mins
Servings:
60
Yield:
60 servings

Ingredients

  • 7 large cucumbers, grated

  • 5 large onions, grated

  • 2 tablespoons salt, or as needed

  • 3 cups white vinegar

  • 3 cups white sugar

  • 1 cup water

  • ½ cup all-purpose flour

  • 1 tablespoon ground turmeric

  • 1 teaspoon ground ginger

  • 1 teaspoon ground black pepper

Directions

  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.

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.

Nutrition Facts (per serving)

53 Calories
0g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 53
% Daily Value *
Total Fat 0g 0%
Sodium 234mg 10%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 1g
Vitamin C 2mg 10%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 72mg 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.

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