Cucumberrelish Recipes

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CUCUMBER AND ONION RELISH



Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  • Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

CUCUMBER RELISH



Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories     Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

  • Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
  • Sprinkle with salt.
  • Cover with cold water, let stand 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine sugar, vinegar, celery seed,& mustard seed.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in drained vegetables, simmer 10 minutes.
  • Pack into jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.
  • Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

HOMEMADE CUCUMBER RELISH



Homemade Cucumber Relish image

Make and share this Homemade Cucumber Relish recipe from Food.com.

Provided by Carole Reu

Categories     Vegetable

Time 40m

Yield 10 half pints.

Number Of Ingredients 10

4 1/2 cups cucumbers, chopped
3 1/2 cups celery, chopped
3 cups onions, chopped
2 cups red bell peppers, chopped
1/4 cup canning salt
4 cups water
4 cups vinegar
3 cups sugar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Steps:

  • Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
  • Cover and refrigerate overnight. Drain; rinse and drain again.
  • Combine remaining ingredients in a large kettle; bring to a boil.
  • Add vegetables; simmer for 10 minutes.
  • Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
  • Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 294.1, Fat 0.5, SaturatedFat 0.1, Sodium 2867.7, Carbohydrate 69.3, Fiber 2.3, Sugar 64.7, Protein 1.6

THAI CUCUMBER RELISH



Thai Cucumber Relish image

Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Yield Makes 1/2 cup

Number Of Ingredients 6

1/2 cup distilled white vinegar
1/4 cup sugar
Kosher salt
2 shallots, thinly sliced
2 mini cucumbers, peeled, halved, and thinly sliced
1 red Thai chile, thinly sliced

Steps:

  • Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

SWEET RELISH WITH CUCUMBERS AND CAULIFLOWER RECIPE - (4.2/5)



Sweet Relish with Cucumbers and Cauliflower Recipe - (4.2/5) image

Provided by brendaz

Number Of Ingredients 14

1 medium-sized head of cauliflower
4 lbs cucumbers, with peel
4 medium yellow onions
1 green pepper, seeded
2 sweet red peppers, seeded
1/2 cup course pickling salt
10 cups boiling water
3 cups white vinegar
5 cups white sugar
2 Tbsp. mustard seed
1 Tbsp. turmeric
1 Tbsp. celery seed
2 Tbsp. cornstarch
2 Tbsp. cold water

Steps:

  • Roughly chop the cucumbers, cauliflower, onions and peppers into chunks. Pulse them through a food processor until they are a fine dice with a few larger pieces to add some texture. Place all the veggies into a large bowl and sprinkle the salt over the top. Add the boiling water, cover the bowl and let it sit on the counter for a couple of hours or even overnight is fine. Drain the mixture well, continuing to press the residual liquid through the strainer until very little remains. Place the mixture into a large pot and add the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium heat, stirring often. Boil gently for 30 minutes. Make a slurry of the cornstarch and water and stir it into the boiling relish. Cook for another minute or two until it thickens slightly. Pour into HOT sterilized pint jars and seal. I personally do not do the boiling water bath method, I simply ensure my jars are really hot when I fill them with the hot mixture and I seal them tightly. Within a couple of hours of resting on the counter each pint jar's seal "popped" so I know they are well sealed before storing. (For added assurance against spoilage you may choose to process the jars by placing them in a pot and cover the jars with water. Bring the water to a boil and process for 10 minutes.) The relish tastes great right away, but the flavors really blend together well as time goes by. We usually open the first jar after a month or so. Enjoy! For more detailed instruction and other recipe ideas, visit my blog Apron Strings and Tasty Things at www.foodandfact.com

CITRUS CUCUMBER RELISH



Citrus Cucumber Relish image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

7 pickling cucumbers, ends trimmed first to remove bitter juices, then peeled
1 small red onion
6 Italian Roma tomatoes, cored
1 cup shredded white cabbage
1 tablespoon salt
1 - 2 serrano chiles, stemmed, seeded if desired, and finely diced
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed grapefruit juice
2 tablespoons freshly squeezed lime juice

Steps:

  • Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

MRS ELSWOOD CUCUMBER RELISH



Mrs Elswood Cucumber Relish image

For a relish with a difference use Mrs Elswood's cucumber spears to create this tasty BBQ accompaniment.

Provided by mrselswood

Time 50m

Yield Serves 4

Number Of Ingredients 11

2 red onions, finely chopped
2 gloves garlic, crushed
1 tsp smoked paprika
1/4 tsp ground cumin
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 ripe tomatoes, blanched, peeled and diced
1 tbsp tomato puree
4 Mrs Elswood Cucumber Spears with dill, diced
2 Mrs Elswood Cucumber Sandwich Slices

Steps:

  • Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
  • Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
  • Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
  • Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
  • Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
  • Remove from the heat and allow to cool; transfer to a bowl and serve cold.

CUCUMBER RELISH



Cucumber Relish image

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

Yield makes about 1 quart

Number Of Ingredients 8

1 1/2 teaspoons cumin seeds
2 cucumbers
2 celery stalks, finely chopped
1 bunch scallions, white and light green parts, thinly sliced
2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
  • Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

CUCUMBER RELISH



Cucumber Relish image

The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 1 quart

Number Of Ingredients 8

1 1/2 teaspoons cumin seeds
2 cucumbers
2 celery stalks, finely chopped
1 bunch scallions, white and light-green parts, thinly sliced
2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons freshly squeezed lemon juice
Coarse salt

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
  • Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.

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