Tangy Cucumber Relish Recipe That Wows in Just 2 Hours

Oh my gosh, you have to try this cucumber relish! It’s my go-to for adding a tangy-sweet kick to everything from boring hot dogs to fancy grilled cheese. I first made it when my garden cucumbers went wild one summer – talk about a happy accident! The vinegar gives it that perfect punch, while the sugar balances everything out. Trust me, once you taste this crunchy, flavorful relish, you’ll want to put it on everything. Burgers? Yes. Tacos? Absolutely. Even just a spoonful straight from the jar when no one’s looking? Been there, done that!

Why You’ll Love This Cucumber Relish

This isn’t just any relish – it’s the kind that makes people ask, “Wait, you made this yourself?” Here’s why it’s a game-changer:

• Crazy fast to make – Most of the “work” is just letting the veggies sit (hello, 2-hour Netflix break!)
• That perfect sweet-tangy crunch – The vinegar bite and sugar kiss play so nicely together
• Secret weapon status – Brightens up everything from brats to tuna salad
• No fancy skills needed – If you can chop and stir, you’re already a relish pro

Ingredients for Cucumber Relish

Grab these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:

• 4 cups finely chopped cucumbers – English or garden cukes work great (peel them if the skin’s tough)
• 1 cup finely chopped onion – I like sweet Vidalias, but yellow onions add nice bite
• 1 cup finely chopped bell pepper – Any color works, but red makes it prettier
• 1 tbsp salt – Plain ol’ table salt does the trick here
• 1 cup white vinegar – That clear distilled kind in the big jug
• 1 cup sugar – White granulated dissolves best
• 1 tsp mustard seeds – These little guys add subtle pop
• 1 tsp celery seeds – Don’t skip! They’re the secret flavor booster

Equipment You’ll Need

No fancy gadgets required here! Just gather these basics from your kitchen:

• Big mixing bowl – For salting those chopped veggies
• Large saucepan – To simmer your vinegar magic
• Wooden spoon – My trusty stirrer of 15 years
• Clean jars – I save pickle jars for this very purpose
• Colander – For draining after the salty soak

How to Make Cucumber Relish

Okay, let’s get to the fun part – turning those simple ingredients into magic! Don’t let the steps fool you – this is seriously easy stuff. Just follow along and you’ll have jars of tangy-sweet goodness in no time.

Preparing the Vegetables

First things first – grab that big bowl and toss in your chopped cucumbers, onions, and bell peppers. Sprinkle the salt all over and give it a good mix with your hands (wash ’em first!). Now here’s the secret – walk away for 2 hours. Yep, just leave it alone! The salt pulls out extra water so your relish stays crisp instead of soggy. When time’s up, rinse well under cold water and drain in a colander. Give it a little press to get rid of extra moisture – soggy veggies make sad relish!

Cooking the Cucumber Relish

Now for the fun part! In your saucepan, combine vinegar, sugar, mustard seeds, and celery seeds. Crank the heat to medium-high and stir until the sugar dissolves completely – about 3 minutes. Once it’s bubbling nicely, dump in your drained veggies. Lower the heat to a happy simmer and let it cook for 10 minutes, stirring occasionally. You’ll know it’s ready when the liquid turns slightly syrupy but the veggies still have some crunch. Trust your nose – that vinegary-sweet smell means you’re doing it right!

Storing Your Cucumber Relish

Hot relish goes into clean jars – I like to warm mine first with hot water so they don’t crack. Screw the lids on tight and let them cool on the counter. For fridge storage, it’ll keep about 2 weeks (if it lasts that long!). Want to keep it longer? Process sealed jars in a boiling water bath for 10 minutes – then it’s shelf-stable for months. Just listen for that satisfying “pop” as the lids seal!

Tips for Perfect Cucumber Relish

After making countless batches (and eating even more), here are my foolproof tips for relish that’ll make you proud:

• Chop everything the same size – Tiny, even pieces mean every bite has perfect texture
• Don’t rush the salting step – Those 2 hours make all the difference for crispness
• Sterilize jars properly – Boil them or run through the dishwasher right before filling
• Taste as you go – Want more tang? Add a splash more vinegar before sealing

Cucumber Relish Variations

Want to mix it up? Try tossing in a diced jalapeño for heat or ½ tsp turmeric for golden color and earthy flavor. My aunt adds 1 tbsp horseradish for extra zing, while my neighbor swears by a pinch of red pepper flakes. The basic recipe is your blank canvas – have fun with it!

Serving Suggestions for Cucumber Relish

Oh, where don’t I use this stuff? Pile it high on juicy burgers, slather it on hot dogs instead of boring store-bought relish, or spoon it over grilled chicken for instant flavor. My latest obsession? Swirling it into tuna salad for an extra crunch that’ll make your taste buds dance!

Cucumber Relish FAQs

Got questions? I’ve got answers! Here are the things people ask me most about this tangy delight:

Can I use apple cider vinegar instead of white vinegar?
Absolutely! The flavor will be slightly fruitier, but still delicious. Just don’t use balsamic – it overpowers the cucumbers.

How long does homemade cucumber relish last?
In the fridge, about 2 weeks. For pantry storage, properly canned jars keep up to a year (but they never last that long in my house!).

My relish turned out too sweet – help!
Next time, reduce the sugar to ¾ cup. For this batch, balance it with a splash more vinegar before sealing.

Can I skip the celery seeds?
They add unique depth, but in a pinch, use ¼ tsp celery salt (reduce other salt) or just leave them out.

Why did my relish get mushy?
You probably didn’t drain the veggies well enough after salting. Next time, press them firmly in the colander.

Nutritional Information

Here’s the scoop per tablespoon (because let’s be real – who stops at just one?):

• Calories: 20
• Sugar: 4g
• Sodium: 50mg

Nutrition varies based on ingredients – these are estimates. But hey, it’s mostly veggies and vinegar, so enjoy that tangy goodness guilt-free!

Share Your Cucumber Relish

Made a batch? I’d love to hear how it turned out! Leave a comment or snap a pic – nothing makes me happier than seeing your relish creations! You can also find more delicious recipes on Pinterest.

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