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Easy recipe for Cucumber Relish.

Updated on July 30, 2013

Cucumber relish is a wonderful store cupboard standby, it goes great with cheese, cold meats or pies. This cucumber relish recipe is quick and easy to make and vegetarian friendy but it is essential to soak the diced cucumber overnight or for at least twelve hours. If you don’t soak it the relish with be far too runny and it can have a bitter taste.

I have made this relish using small marrows instead of the cucumber and it also works well, if you are using marrow then you will need to deseed and peel them before cutting into dice. I add a teaspoonful of a mild curry powder to the relish when I use marrow as I think the flavours blend really well.

If you dress up the jars you put this cucumber relish into then they make great little presents to give to people. In my experience people love getting something homemade, a present that someone has spent time and effort making is always welcome. The ingredients given here will make around 3 ½ pounds of cucumber relish which should be enough to fill about six medium jars.

Choose firm green cucumbers for making this cucumber relish.

Ingredients and method for cucumber relish.


4 large cucumbers cut in to dice.

2 red peppers, deseeded and diced.

1 green pepper, deseeded and diced.

10 oz white onions, chopped.

4 sticks of celery, chopped.

2oz salt.

120z sugar.

16fldoz white wine vinegar.

2tbl wholegrain mustard.

Pinch of fresh ground black pepper.


Start preparing this dish the night before you are going to make the relish. In a large mixing bowl spread out the diced cucumber and sprinkle with the salt. Cover with a lid or some cling film and set aside overnight. In the morning drain off the water that will have been released from the cucumbers overnight. Rinse the diced cucumber well with cold water to remove any excess salt drain and put the cucumber into a large heavy based saucepan. Add the rest of the ingredients and stir well.

Bring this mixture to the boil, turn down the heat and simmer the relish for about thirty minutes. The relish will thicken quite a bit, if it seems to be getting too thick simply add a splash of white wine vinegar to loosen it a little. Remove from the heat and allow the relish to cool before pouring into sterilized jars. This cucumber relish will keep for several weeks in a cool place.

To sterilize the jars either put them through a cycle in the dishwasher or boil them in a large saucepan, or you can wash them out and then put them into a hot oven for twenty minutes. Make sure that the jars you use are really dry before you start filling them with your relish. Fill the jars right to the top so that most, if not all, of the air has been eliminated.

For even more recipes please check out my blog.

I hope that you enjoy making and eating this great vegetarian cucumber relish as much as I do.

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