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This easy ripe cucumber relish is the perfect homemade recipe to use up those large, overripe cucumbers you found hiding in your garden. Yes, even the ones with yellow skins can be used to make this tasty relish recipe you’ll love on your favourite dishes.
Did you get behind in harvesting your cucumbers and find a bunch of overripe ones hiding in your garden?
Don’t worry this ripe cucumber relish is the perfect way to use them up!
We love to grow both slicing and pickling cucumbers in our garden and keep up pretty good with harvesting them.
But every summer something comes up and we get very busy for a while.
What happens? You go out to the garden and find a ton of large cucumbers with skins that are starting to turn yellow.
If you’ve been wondering what you can do with overripe cucumbers then this relish recipe is perfect!
How To Make Ripe Cucumber Relish
First, start by getting your cucumbers ready. Wash the cucumbers then cut off the blossom and stem ends. Peel, and slice them lengthwise then scoop out the seeds. Cut them into large chunks.
Using a food processor pulse the cucumbers and onions until they are the size you like. Place them into a large bowl and sprinkle with pickling salt. Cover the vegetable mixture up and let it sit overnight.
The next day drain and squeeze as much moisture out of the relish mixture as you can, then set it aside.
In a large pot bring the water and vinegar to a boil. Then stir in the sugar and spices, stir until the sugar has dissolved.
Then add the cucumber and onion mixture to the pot. Bring it back to a boil and cook for 15 minutes stirring often.
Ladle the relish into pint or half pint-sized canning jars leaving 1/2” of headroom.
Remove air bubbles and wipe the jar rims clean. Place the lids on and process in your water bath canner for 10 minutes or according to your altitude.
After processing, remove the jars from the canner and place on a towel. Let the jars sit for 24 hours undisturbed. Any jars that haven’t sealed need to be reprocessed or placed into the fridge to use up first.
Do You Have To Peel The Cucumbers For Making Relish?
When you are making cucumber relish you can often leave the skins on the cucumbers or just peel half of them. But when you are making ripe or overripe cucumber relish it’s a good idea to peel them.
As cucumbers mature their skins get thicker and harder, they wouldn’t taste very good in your relish!
Making ripe cucumber relish is a great way to use up those big cucumbers you find hiding in your garden, even the yellow ones!
- 7 large cucumbers
- 4 large onions, peeled
- 1/4 cup pickling salt
- 1 1/2 cups sugar
- 1 tsp. ground turmeric
- 1 1/2 tsp. ground ginger
- 1 TBS. celery seed
- 3 TBS. mustard seed
- 3 cups vinegar
- 1 cup water
- 1 cup water
- Wash the cucumbers well, cut off the stem and blossom end and peel.
- Cut them in half lengthwise and scoop out the seeds.
- Cut into chunks and place into your food processor, pulse until they are your desired size. Place into a large bowl and set aside.
- Peel and quarter the onions and chop in your food processor, add to the chopped cucumbers. Mix the cucumbers and. onions together, sprinkle with the pickling salt. Cover and let it sit overnight.
- The next morning drain well squeezing out as much liquid as possible and set aside.
- Combine the water and vinegar in a large pot and bring to a boil.
- Add the sugar and spices and stir until the sugar has dissolved.
- Add the cucumber and onion mixture to the brine, return it to a boil and cook for 15 minutes.
- Ladle into pint or half-pint canning jars, remove any air bubbles and wipe the rims clean.
- Place the lids and rings on finger tight and process in a water bath canner for 10 minutes or according to your altitude.
- After processing remove from the canner and place on a towel in a draft free place for 24 hours. Any jars that don't seel should be reprocessed or refrigerated.
Don’t Miss These Relish and Pickle Recipes!
- Easy Sweet Cucumber Relish
- Easy Zucchini Relish
- Bread and Butter Pickles
- Spicy Dill Pickles
- Pickled Beets
- Pickled Beans
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.