How to Make Cucumber and Onion Relish - A Step-by-Step Guide

Crisp, refreshing, and bursting with flavor, cucumber and onion relish is the perfect accompaniment to a wide variety of dishes, adding a touch of brightness and tanginess to everything it touches. Whether you're slathering it on a burger, spooning it over grilled chicken, or using it as a dip for your favorite chips, this versatile relish is sure to become a go-to condiment in your kitchen.

Made with just a handful of simple ingredients, including crunchy cucumbers, sweet onions, a...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs 20 mins
  • Total Time: 8 hrs 50 mins
  • Servings: 60
  • Yield: 60 servings

  • 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

    53 cal.

    • Total Fat: 0g
    • Sodium: 234mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 11g
    • Protein: 1g
    • Vitamin C: 2mg
    • Calcium: 9mg
    • Iron: 0mg
    • Potassium: 72mg