Homemade Cucumber Relish Recipe: A Tangy Way to Preserve Your Harvest

This year, my garden exploded with cucumbers—more than I could have ever imagined. I’m talking an overwhelming, comical amount of cucumbers. With no plan and too many plants, I quickly found myself buried in produce. I tried cucumber salads, made jars of pickles to give away, and yet the cucumbers just kept coming. One can only eat so many salads before desperation sets in. A colleague suggested making relish, but the truth is, I don’t even like relish. Still, I was out of ideas, so I decided to give it a shot. Little did I know this project would turn into such a journey. Let me walk you through the chaos, the lessons I learned, and how this easy cucumber relish recipe became a surprising triumph.

The Garden That Grew Too Much

This summer, my bonus mom and I decided to try gardening. With some second-hand planters and zero strategy, we planted everything from lettuce and tomatoes to herbs and—you guessed it—cucumbers. Little did we know, cucumbers are overachievers. By late summer, I was harvesting 10 massive cucumbers at a time, with no end in sight. After giving away jars of pickles and exhausting every salad recipe I knew, someone at work suggested relish. It was time to get creative.

Easy Cucumber Relish Recipe That Works Every Time

(Makes about 5 half-pint jars)

After some trial and error, I landed on this simple yet flavourful homemade cucumber relish recipe that’s perfect for preserving your summer harvest. The addition of a pinch of turmeric made all the difference, elevating the relish from ordinary to something truly delicious. Here’s how to make it:

Prep Time: 20 minutes
Cook Time: 20 minutes
Stand Time: 3 hours
Total Time: 3 hours 40 minutes

Ingredients:

• 1,6 - 1,8kg cucumbers

• 1 large onion

• 72g kosher salt

• 200-400g cups sugar (adjust to taste)

• 720 milliliters white vinegar

• 4 cloves garlic, minced

• 2 tsp celery seed

• 2 tsp mustard seed

• Dash of turmeric

Instructions:

1. Prep the Cucumbers

• Trim the ends and cut the cucumbers lengthwise. Remove seeds if needed, then chop into small pieces. You can use a food processor but be careful not to turn into mush!

• Dice the onion. I tried to get to about the same or smaller size than the cucumber.

2. Salt and Rest

• In a large bowl, combine the cucumbers, onion, and salt. Cover and let sit for 2-3 hours.

• Drain the mixture in a mesh sieve or cheesecloth-lined colander, squeezing to get as much moisture out as possible. Work in batches if needed.

3. Make the Brine

• In a large stainless steel pot (or non-reactive), combine vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil.

4. Cook the Relish

• Add the drained cucumber and onion mixture to the brine. Return to a boil and simmer for 10 minutes.

5. Jar the Relish

• Carefully transfer the hot relish into sterilized jars leaving ¼ inch headspace. You can store it in the fridge for immediate use or process the jars according to canning best practices for long-term storage.

Lessons from the Kitchen

This cucumber relish recipe wasn’t without its challenges. My first batch? Let’s just say it was a disaster. It was way too salty, and the smell of white vinegar took over my entire condo, leaving me gagging in a corner. (Pro tip: If you hate the smell of vinegar as much as I do, make sure you have every window open and a fan going!) I almost gave up, but with so many cucumbers left, I had to persevere. I tweaked the recipe—cutting back on the vinegar and adding a touch of turmeric—and finally, it worked! Even though I’m still not a big fan of relish myself, I have to admit this batch was a success. Friends and family loved it, and it’s been a surprising hit on burgers and BBQ spreads.

A Relish Fit for Añejo

Now, about the horse pairing: Cucumber Relish reminded me of Añejo, my dad’s goofy Percheron mix. Named after tequila, Añejo has a personality that’s equal parts Patrick Star and Matthew McConaughey. He’s laid-back, a little silly, but undeniably lovable—just like this relish. While the connection might not seem obvious at first, it’s one of those matches that just works.

Why You Should Try This Recipe

This homemade cucumber relish is the perfect way to use up an overabundance of cucumbers from your garden. It’s versatile, easy to make, and perfect for gifting or keeping on hand for burgers, hot dogs, or charcuterie boards. Whether you’re an experienced canner or a beginner, this recipe is straightforward and rewarding.

Have you tried making cucumber relish before? Share your tips, tweaks, and favourite ways to enjoy this tangy condiment in the comments below! Share your thoughts in the comments below!