Can I use different colored peppers in Homemade Sweet Cucumber Relish?

Yes. Green bell peppers give a sharper garden flavor, while red, yellow, or orange peppers taste a little sweeter. Use what you have, as long as the peppers are fresh and seeded before chopping.

Can I use regular table salt instead of pickling salt?

Pickling salt is the better choice because it dissolves cleanly and doesn’t usually contain anti-caking agents. Table salt can cloud the brine, and the texture may not be quite as clean.

What kind of vinegar should I use?

White vinegar gives the relish a bright, classic flavor. Apple cider vinegar can work too, but it adds a warmer, fruitier note and may darken the color slightly. Use vinegar with proper acidity for canning, usually 5% acidity.

Can I make this relish without canning it?

Yes, you can make it as refrigerator relish instead of processing it. After cooking, spoon it into clean jars, cool it, and store it in the refrigerator. It will not be shelf-stable unless it is processed correctly in a water bath canner.

How long should the jars sit before using?

You can use the relish once it has cooled, but the flavor is usually better after it sits for at least a few days. The vinegar, sugar, and spices settle into the vegetables more evenly with time.

Homemade Sweet Cucumber Relish: Easy Canning Guide

Homemade Sweet Cucumber Relish

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This Homemade Sweet Cucumber Relish is a sweet, tangy canned condiment made with cucumbers, peppers, onions, vinegar, sugar, and classic pickling spices. It is ideal for hot dogs, burgers, sandwiches, egg salad, tuna salad, and potato salad.

Author: Taha Ayad
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 day 1 hour
Yield: 5 pints or 8 half-pints 1x
Category: Condiment
Method: Simmering, Water Bath Canning
Cuisine: American

Ingredients

Cucumbers, washed, stemmed, peeled, seeded, and chopped
Bell peppers, seeded and chopped
Onions, peeled and chopped
Pickling salt
Vinegar, 5% acidity
Sugar
Celery seed
Mustard seed
Turmeric, optional

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Instructions

Wash the cucumbers well and remove the stems.
Peel the cucumbers, cut them in half lengthwise, and scrape out the seeds.
Cut the cucumbers into large pieces, then pulse them in a food processor until they reach a small relish-style texture.
Remove the seeds from the peppers and chop them in the food processor.
Peel and quarter the onions, then pulse them in the food processor until finely chopped.
Combine the cucumbers, peppers, and onions in a large pot.
Cover the vegetables with pickling salt, stir well, cover the pot, and let the mixture sit overnight.
The next day, drain the liquid from the vegetable mixture.
Return the drained vegetables to a large pot.
Add the vinegar, sugar, celery seed, mustard seed, and turmeric if using.
Bring the mixture to a boil, stirring from the bottom so the sugar dissolves evenly.
Reduce the heat and simmer for 30 minutes, stirring occasionally, until the relish is softened and the liquid looks lightly syrupy.
Ladle the hot relish into pint or half-pint canning jars, leaving proper headspace.
Remove air bubbles, wipe the rims clean, and place the lids and rings on finger tight.
Process the jars in a water bath canner for 10 minutes, adjusting the time for your altitude.
Let the jars rest undisturbed until fully cooled, then check the seals before storing.

Notes

Use pickling salt rather than table salt for the cleanest brine.
Pulse the vegetables in short bursts so the relish stays textured and does not turn mushy.
Use vinegar with 5% acidity for safe canning.
Half-pint jars are useful for gifting or opening smaller portions.
Once opened, store the relish in the refrigerator and use a clean spoon each time.

Nutrition

Serving Size: 1 tablespoon
Calories: 28
Sugar: 6
Sodium: 95
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 7
Fiber: 0
Protein: 0
Cholesterol: 0

Find it online: https://www.dailysavoryrecipes.com/homemade-sweet-cucumber-relish-canning/