Sweet Cucumber Relish

Sweet Cucumber Relish

The cucumber is one of the most versatile summer fruits. Although it's perfect fresh from the garden, with a few spices, sugar, salt and vinegar, it turns into magic. Use it to add a gourmet touch to hot dogs, burgers, and more. Once you're feeling confident, experiment with adding your own flavours.


375 ml of Relish


10 minutes


90 minutes


What you need

  • 1 lb (454g) pickling cucumbers
  • 1 tbsp (15g) pickling salt
  • ½ cup (125ml) white vinegar
  • ¼ cup (50g) Redpath Granulated Sugar
  • 1 clove of garlic, minced
  • ¼ tsp (1g) mustard seeds
  • ½ small red onion, diced


1. Give the cucumbers a rinse pat them dry and cut the tip off of each end. Cut the cucumbers into quarters and thinly slice the quarters.

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2. Place the sliced cucumbers into a large nonreactive bowl such as glass. Sprinkle on the salt and mustard seeds then give the cucumbers a toss, evenly distributing the salt and seeds. Cover the top with plastic wrap and set aside for 1 hour stirring occasionally.

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3. Once the hour has passed pour the softened cucumber mixture into a strainer and rinse with warm water to remove the salt. Salting the cucumbers allows them to take on the flavours of the relish. Be sure to let them rest for a minute allowing any excess water to run off.

4. In a stainless steel pot combine the vinegar, Redpath Granulated Sugar, garlic and diced red onion. Over medium heat bring the mixture to a simmer and stir until the sugar is dissolved.

5. Once the sugar is dissolved and the onions have softened (approximately 2 minutes) add in the cucumber, stir and reduce the heat to bring the mixture to a simmer.

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6. Continue simmering for approximately 30 minutes stirring occasionally and allowing the liquid to reduce until thickened. During this time the cucumbers will take on a darker green colour.

7. Once the mixture is thickened with very little visible liquid remove it from the heat and transfer the relish to a clean glass jar for storage. Cover and store it in the fridge for up to 2 weeks.

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  • Be sure to store the finished relish in a glass jar for best flavour results. Anything that isn’t glass can react with the acidity in the relish which while still safe to eat won’t be as good as your original recipe.
  • For a flavour boost try adding in a ¼ tsp (1g) of crushed chili flakes and 1 tsp (4 g) of dill seed for a spicy dill relish.
  • When making any kind of food item that contains vinegar and salt try your best to use stainless steel or glass containers and pots. They won’t react with the acids keeping the flavours true to their natural tastes.