This Green Pepper Cucumber Relish is the perfect condiment for hot dogs or hamburgers. Why settle for store-bought when you can make your own in the comfort of your own kitchen.
One of the things I love about this recipe is that you do not need any pickling salt. A handful of mason jars with some basic ingredients and you have your very own homemade relish.
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The only ingredient you may not readily have on hand is the yellow mustard seeds. So make sure you have some before you get started.
This relish recipe will yield approximately 3 Pints so make sure you have the appropriate amount of mason jars sterilized before you get started. It doesn’t really matter what size mason jars you use as long as they total 3 Pints.
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You will need the following ingredients to make this Green Pepper Cucumber Relish recipe (see recipe card for quantities): Green Bell Pepper, Cucumbers, Yellow Onion, Kosher Salt, Apple Cider Vinegar, White Sugar, Mustard Seeds, Celery Seed and Red Pepper Flakes.
How to Make Green Pepper Cucumber Relish
- In a large bowl, combine bell peppers, cucumbers, and onions. Add salt, stir to combine.
- Tie one end of the cheesecloth in a knot creating a “bag”. Repeat with another piece of cheesecloth. Divide vegetable mixture evenly between both cheesecloth bags. Place each in a colander in the sink. Let stand for 1 hour
- Squeeze vegetables to release any remaining liquid. Transfer vegetables to a heavy pot.
- Add vinegar, sugar, mustard seeds, celery seeds, and crushed red pepper. Bring to a boil. Cook uncovered over medium-high heat for 10-12 minutes or until vegetables soften and color fades, stirring occasionally.
- Ladle hot relish into hot sterilized pint canning jars leaving a 1/2 inch headspace. Wipe jar rims and finger tighten lids.
- Process filled jars in boiling water for 20 minutes. Remove jars from pot and let cool on wire rack. Make sure the lids seal properly.
Green Pepper Cucumber Relish
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Ingredients
- 4 lbs Green Bell Pepper, finely chopped
- 1 ½ lbs Cucumbers, finely chopped
- 4 ½ Cups Yellow Onion, finely chopped
- 2 Tbsp Kosher Salt
- 2 Cups Apple Cider Vinegar
- 2 Cups White Sugar
- 2 Tbsp Mustard Seeds
- 1 Tsp Celery Seed
- ½ Tsp Crushed Red Pepper Flakes, crushed
Instructions
- In a large bowl combine bell peppers, cucumbers, and onions. Add salt, stir to combine.
- Tie one end of the cheesecloth in a knot creating a "bag". Repeat with another piece of cheesecloth. Divide vegetable mixture evenly between both cheesecloth bags. Place each in a colander in the sink. Let stand for 1 hour
- Squeeze vegetables to release any remaining liquid. Transfer vegetables to a heavy pot.
- Add vinegar, sugar, mustard seeds, celery seeds, and crushed red pepper. Bring to a boil. Cook uncovered over medium-high heat for 10-12 minutes or until vegetables soften and color fades, stirring occasionally.
- Ladle hot relish into hot sterilized pint canning jars leaving a 1/2 inch headspace. Wipe jar rims and finger tighten lids.
- Process filled jars in boiling water for 20 minutes. Remove jars from pot and let cool on wire rack. Make sure the lids seal properly.
I made a single jar of relish using green peppers and green tomatoes in place of cucumbers because that’s what I had. It’s a great tasting relish and I made it a second time with cucumbers. If you want more crunch and aren’t canning it, don’t boil all the ingredients. Fill the jar with veggies and pour the boiling fluid over them. Refrigerate after the contents cool down. Thanks for a great recipe.
I love this relish. I started out making a single recipe but now I double it
I cannot eat refined sugar so I substitute 1 1/2 cups of honey. Also I pressure can it instead of water bath simply because I want to. I don’t own a water bath canner. I give it 5 stars because it tastes just so darn delicious
This relish is to die for. I just love it. Very easy to make. I am not a fan of green peppers but thought I would give it a try. And I am so glad I did. You can hardly taste the green peppers because of all the other ingredients. I will definitely make this again.