Easy Old-Fashioned Homemade Cucumber Relish

This easy homemade cucumber 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.

A collage photo of a bowl of cucumber relish and cucumber relish in jars

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 brown sugar. It was a bit too tart without the added amount. 

The Best Way To Enjoy Easy Cucumber 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.

Jars of cucumber relish on a table

Great Grandma Stauber’s Homemade Cucumber Relish

My grandmother\'s cucumber relish recipe on a piece of notebook paper

Ingredients:
1 dozen large cucumbers peeled, seeded and chopped
4 green peppers, finely chopped
2 red peppers, finely chopped
4 large onions, finely chopped
1/4 cup pickling salt or kosher salt
1 cup horseradish
1 1/2 cups natural brown sugar
1 tsp celery seed
2 tbsp mustard seed
cold white vinegar to cover

Directions:
Peel, core and chop cucumbers.

Scooping the seeds out of a halved cucumber

Add 1/4 cup salt to chopped cucumbers.

Chopped cucumbers in a bowl with salt on top

 

The original recipe says to place in a sack and allow it to drain overnight. I put them in a colander over a large bowl, covered and allowed 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. 

A bowl of chopped onions and a bowl of chopped red and green peppers

Add to cucumbers. In a separate bowl, combine brown sugar, horseradish, celery seed, and mustard seed. 

Cucumber relish dressing ingredients in a bowl with a spatula

Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.

Cucumber relish in a pan with a spoon

A spoonful of cucumber relish in a skillet

Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze or give as gifts to friends. 

Mason jars filled with cucumber relish with decorative fabric under the lids

 

Jars of cucumber relish on a table

Easy Homemade Cucumber Relish

This fresh relish is delicious as a side dish on its own, or serve over grilled chicken or fish.
4.50 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Total Time: 1 day 30 minutes
Servings: 9 pints
Author: Amee

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 natural brown 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 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.
  • Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
Follow me
Latest posts by Amee Livingston (see all)

14 Comments

  1. 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?

  2. 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)

  3. 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.

  4. a cup of horseradish????? I am assuming that means whole horseradish, shredded and NOT prepared jarred horseradish!

4.50 from 6 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating