Great Grandma’s Cucumber Sweet Pepper Relish- No Canning Required
This easy homemade cucumber sweet pepper relish made with peppers, onions, vinegar, and spices doesn’t require canning, so it’s easy to make and makes the perfect topper or side dish.
I found this refrigerator homemade cucumber relish recipe tucked inside the pages of my great grandmother’s cookbook “Table Home and Health” published in 1892. Currently, I have cucumbers coming out of my eyeballs in my garden, so this recipe was perfect for using up this month’s harvest.
You’ve gotta love that you can store this in the refrigerator for up to 6 weeks and it can even be frozen. It saves me the trouble of canning when I don’t have the time. The use of horseradish in this relish makes it sing! It gives an unexpected kick and really enhances the flavor.
I did change her recipe slightly. She used a 1/2 cup pickling salt and that was a bit much for me. Unless you want a lip-puckering dose of salt, it was better to use a smaller amount. It still turned out wonderful and was full of flavor. I also added a half cup more sugar. It was a bit too tart without the added amount. Turmeric is also a great optional add-in.
The Best Way To Enjoy Sweet Relish
You can serve this cucumber relish as a side dish, a topping for beans and rice or any other way that you love to serve relish. I like mine chunkier, so I didn’t chop the vegetables too small. Sometimes, I want this in a bowl all by itself.
The OG recipe
Ingredients you’ll need
- large cucumbers peeled, seeded and chopped
- green peppers, finely chopped
- red peppers, finely chopped
- large onions, finely chopped
- pickling salt or kosher salt
- horseradish
- light brown sugar (or granulated sugar)
- celery seed
- mustard seed
- cold white vinegar to cover
How to make my great grandma’s cucumber sweet pepper relish
Step 1. Peel, core and chop cucumbers.
Add 1/4 cup salt to chopped cucumbers.
The original recipe says to place it in a sack and drain it overnight. I put them in a colander over a large bowl, covered, and allowed them to drain overnight. You will have a large amount of water in the bowl the next morning.
Step 2. Drain and rinse cucumbers in ice-cold water, filling the bowl. Be sure to drain well. This helps to remove the excess salt. Next, chop the peppers and onions and add them to the cucumbers.
Step 3. In a separate bowl, combine the brown sugar, horseradish, celery seed, and mustard seed.
Let sit at room temperature until sugar dissolves.
Add to cucumber mixture and then add enough vinegar to cover.
Step 4. Bottle in your favorite pint-sized jars and store in the refrigerator for up to 6 weeks, freeze or give as gifts to friends.
If you love this old-fashioned heirloom relish recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Cucumber Sweet Pepper Relish
Ingredients
- 12 large cucumbers peeled, cored and chopped
- 4 green bell peppers seeded and finely chopped
- 2 red bell peppers seeded and finely chopped
- 4 large onions peeled and finely chopped
- 1/4 cup pickling salt or kosher salt
- 1 cup prepared horseradish
- 1 1/2 cups light brown sugar or granulated sugar
- 1 tsp celery seed
- 2 tbsp mustard seed
- cold white vinegar to cover
Instructions
- Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
- Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
- Chop peppers and onions. Add to cucumbers.
- In a separate bowl, combine sugar, horseradish, celery seed, and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
- Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.
Nutrition
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Love this! I love old recipe and this one is a winner, isn’t it… I agree – this would make a great gift too! Thanks for sharing 🙂
I will bookmark this post for sure. I want to try this when I get my hands on those fresh veggies. Do you think I could half the recipe and it will work okay?
Thank you ladies!:) Yes, I think that it would be fine to half this recipe. It makes a lot!!
What a great southern recipe, you should link this up on my site today, if you want. Thanks you so much for stopping by yesterday & sharing your cobbler recipe, it looks amazing!!
Big southern hugs,
Angie
http://www.angiesbigloveoffood.com
Mmm this looks so delicious and I love how they look in the little jars, cute!! Glad to be a new follower 🙂
Amee, I love it! Thank you so much for this recipe! I cant tell you how excited I was to see it posted, I have 6 cucumber plants in my garden.
This will be put to good use!
Thanks you for sharing it on “Made it on Monday also! ;0)
Amee- thanks for posting this. You know I have cukes coming out my ears. There is a wheelbarrow in my driveway with about 2 dozen in it. I will be making this tomorrow, just need red peppers, ours have not turned yet.
Psssst…..guess who made my TOP 3 Pick’s on Made it on Monday?????…..YOU!!!! 🙂
Could this recipe be canned in a waterbath? looking forward to trying it.
Hi Pat! I haven’t tried canning this recipe, but I’m sure it would work well. I hope that you enjoy it!
@ Sparky Larky…awesome!! 🙂 Thanks so much!
Wow a cookbook from 1892, that’s awesome! And I love your presentation in jars 🙂 I wanted to invite you over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂
http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html
a cup of horseradish????? I am assuming that means whole horseradish, shredded and NOT prepared jarred horseradish!
Yes, it’s actually a cup of horseradish! Feel free to adjust it to your taste preference. 🙂
We love this on everything!