Homemade canned cucumber pepper relish gives those on my homestead the option of a fresh taste of summer all year long. We love a good condiment here and this little jar of heaven perks up any simple meal.
It is so good you can honestly eat it up by the spoonful! I love it on a bratwurst or hamburger. It can even go on a cheese plate with crackers!!!
Having a couple jars of this stored on the shelf is like cracking a cure for cabin fever blues right in the middle of cold season.
It gets your senses feeling nostalgic of warmer days and gives your belly a break from all those hearty and deep flavored winter dishes.
It is a great way to use up some of the over abundance from your garden harvest, too!
Lets get the ingredients gathered and whip up a batch of heaven….
Homemade and Canned Cucumber Pepper Relish
Ingredients
- 4-5 Chopped green peppers and 1 red pepper (for color)
- 6 Shredded cucumbers
- 2 Minced onions
- 4 cups Apple cider vinegar
- 2 tablespoons kosher salt
- 1 tablespoon Celery seed
- 2 tablespoons Mustard Seed
- 2 cups Sugar
- 1/2 teaspoon red chili flakes
Directions
- Combine peppers, cucumber and minced onion in a pot with 2 cups of apple cider vinegar and cook until vegetables have started to soften.
- Drain vegetables and return to the pot. Add in sugar, chili flakes, celery & mustard seed, salt and sugar. Stir. Add in remaining 2 cups of apple cider vinegar.
- Simmer for 5-7 minutes. Until well combined and a good rolling simmer happens.
- While simmering, prepare your jars.
- Fill jars and wipe rims with a clean cloth. Place lids and bands on finger tight and add to water bath canner.
- Make sure the jars are covered in water. Once water is boiling, process for 10 minutes.
- Remove from heat and allow to cool on the counter for 24 hours. Check seal.
This relish is good and shelf stable for 1 year if stored in a cold and dry place.
If you want to spice things up a bit you can add in a little jalapeno pepper into the mix or even use this spread to roll into some mayonnaise and voila you have an incredible tartar sauce!
It goes great on cold cut sandwiches for a delicious lunch to boot or add a dollop to jazz up a simple can of tuna.
Homemade and Canned Cucumber Pepper Relish
Having a couple jars of this stored on the shelf is like cracking a cure for cabin fever blues right in the middle of cold season.
Ingredients
- 4-5 Chopped green peppers and 1 red pepper (for color)
- 6 Shredded cucumbers
- 2 Minced onions
- 4 cups Apple cider vinegar
- 2 tablespoons kosher salt
- 1 tablespoon Celery seed
- 2 tablespoons Mustard Seed
- 2 cups Sugar
- 1/2 teaspoon red chili flakes
Instructions
- Combine peppers, cucumber and minced onion in a pot with 2 cups of apple cider vinegar and cook until vegetables have started to soften.
- Drain vegetables and return to the pot. Add in sugar, chili flakes, celery & mustard seed, salt and sugar. Stir. Add in remaining 2 cups of apple cider vinegar.
- Simmer for 5-7 minutes. Until well combined and a good rolling simmer happens.
- While simmering, prepare your jars.
- Fill jars and wipe rims with a clean cloth. Place lids and bands on finger tight and add to water bath canner.
- Make sure the jars are covered in water. Once water is boiling, process for 10 minutes.
- Remove from heat and allow to cool on the counter for 24 hours. Check seal.
- Diced Tomatoes with Hot Peppers AKA Copycat Ro-Tel
- “Kitchen Sink” Homemade Barbecue Sauce
- Spicy Rhubarbecue Sauce
Love, light and a little grace…
-Olivia