Homemade Cucumber Relish Recipe

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
• 0.5 cup all-purpose flour
• 1 tablespoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

Instructions

1. In a colander set over a bowl, combine cucumbers, onions, and salt. Refrigerate for 8 hours or overnight to drain excess liquid.
2. In a large saucepan, whisk together vinegar, sugar, water, flour, turmeric, ginger, and black pepper. Bring to a boil, stirring occasionally, and cook until the mixture thickens, about 5 minutes. Add the drained cucumbers and onions and boil for an additional 10 minutes.
3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the hot relish into the sterilized jars, leaving 1/4 inch headspace at the top. Remove air bubbles by running a knife or spatula around the inside of each jar. Wipe the rims clean with a damp paper towel. Secure lids and rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the filled jars into the boiling water using a jar lifter. Ensure a 2-inch space between jars. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes.
5. Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spacing them a few inches apart, until completely cool. Check the seal of each lid by pressing the center; the lid should not flex up or down. Store sealed jars in a cool, dark place.

Nutrition

• Calories: 53 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 11 g
• Sodium Content: 234 mg
• Protein Content: 1 g
• Carbohydrate Content: 13 g
• Unsaturated Fat Content: 0 g