Shakin & Bakin Foodie Blog

This is a great recipe to use up some of your homegrown cucumbers and to make some pickle relish. I like to can it in pint size wide mouth or regular jars. You should try this pickle relish on hamburgers, hot dogs or toss some into your favorite pasta salad. It's really good!

Cucumber Pickle Relish Recipe

12 cucumber pickles
6 green bell peppers
6 red bell peppers
5 large onions
3 tbsp. salt
2 tbsp. celery seed
5 cups granulated sugar
4 cups white vinegar

Put pickles, peppers and onions through a food processor until they are grinded to the consistency of relish. Sprinkle 3 tablespoons of salt onto mixture and refrigerate over night. Remove from refrigerator. Drain away the liquid, rinse vegetables again and drain.

In a large stock pot bring vinegar, granulated sugar and celery seed to a rapid boil. Stir in the relish mixture. Boil for 11-15 minutes. Ladle relish into hot and sterilized jars. Once all of your jars are ready lower them into your water bath canner. Turn up the temperature and cover. Once the water comes to a rolling boil...process the jars for 10 minutes. Turn off heat, lift the basket up and let the jars sit in the basket above the hot pan for 10 minutes. Remove and let them cool for 12 hours on the counter. Once done...check all jars to make sure they sealed properly.