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Cucumber and Onion Relish

4

530 min

Cucumber and Onion Relish

Cucumber and Onion Relish Photo 1

Time

530 min

Serving

60 persons

Calories

53

Rating

4.00★ (19)

Cuisine

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

Ingredients

  • cucumbers: 7 piece (grated)
  • onions: 5 piece (grated)
  • salt: 2 Tbsp (or as needed)
  • white vinegar: 3 cups
  • white sugar: 3 cups
  • water: 1 cup
  • all-purpose flour: 0.5 cup
  • ground turmeric: 1 Tbsp
  • ground ginger: 1 tsp
  • ground black pepper: 1 tsp

Metric Conversion

Stages of cooking

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  1. 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.
    Cucumber and Onion Relish Photo 2
  2. 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.
    Cucumber and Onion Relish Photo 3
  3. 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.
    Cucumber and Onion Relish Photo 4
  4. 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.
    Cucumber and Onion Relish Photo 5
  5. 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.
    Cucumber and Onion Relish Photo 6

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