• Neglected Cucumber Relish {Recipe}

    by  • July 14, 2011 • Preserving, What's Growing • 5 Comments

    too-big pickling cucumbersI am a mad woman harvesting Parisian pickling cucumbers every morning and night. I want them at exactly 2-3 inches in length to make into cornichons. Too small and they aren’t worth processing. Much larger and the skin is bitter.

    cucumber relish recipeBut try as I might, little cukes camouflage themselves under umbrella green leaves. Seemingly overnight, they turn into big honkin’ cucumbers. They can’t be eaten raw and will not make pleasant pickles with thick sharp skin.

    I enjoyed this cool pallete cleanser between bites of homemade hot dog (recap of the hotdog making fiasco tomorrow), though I’m not typically a relish eater. The texture is pleasantly crisp and the flavor mildly spicy.

    I’m not sure how I feel about the yellow hue given by the tumeric. If Chicago can have fluorescent green relish, maybe Ohio yellow relish is ok?



    Fresh Cucumber Relish
    makes approximately 1 1/2 pints

    3 cups cucumber peeled, seeded, and minced
    1/4 cup onion, minced
    3 tablespoons kosher salt
    3 cups water
    1 cup vinegar
    1/2 cup packed brown sugar
    1/4 teaspoon tumeric
    1/2 teaspoon celery seed
    1/4 teaspoon caraway seed
    1/2 teaspoon ground white pepper
    1/4 teaspoon red pepper flakes

    1. Place onions and cucumber in a bowl. Top with salt and water and rest in fridge for 2-6 hours.
    2. Drain liquid.
    3. Place onions, cucumber, vinegar, sugar, and spices in a pot. Heat to boil over medium heat for 5-10 minutes or until the liquid begins to reduce.
    4. Meanwhile, sterilize 3 half pint jars, 3 lids, and 3 rings.
    5. Ladle hot relish into sterilized jars. Wipe rim, top with lids and rings. Place in hot water bath and process for 15 minutes.
    6. Cool to room temperature. Label and store in a cool dry place until ready to use. After opening, store in fridge for 3-4 weeks.


    Added to Simple Lives Thursday 52 and Punk Domestics.

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    5 Responses to Neglected Cucumber Relish {Recipe}

    1. Rhonda from Baddeck
      July 14, 2011 at 11:14 am

      At least the yellow comes from a real ingredient. The neon green … not so much. I’m growing Persian Pickles this year — lots of flowers, waiting for my first fruit. I should check the plants more closely! Thanks for the recipe – it looks good.

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    4. Liea
      August 7, 2012 at 1:04 pm

      Thanks for the recipe! I came home from vacation to find 7 huge, bright yellow cucumbers in my garden. At first, I thought they were escapees from a nearby melon vine! Thanks to your recipe, the cukes were saved from the compost bin and converted into 9 yummy jars of spicy relish.

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