If you’ve ever found yourself with a glut of homegrown cucumbers in a New Zealand summer, you’ve probably wondered how to turn them into something that lasts beyond the week. That’s exactly where cucumber relish comes in — a classic preserve that transforms surplus vegies into a tangy, sweet condiment you can pull out for months.

4 related posts

Average preparation time: 30 minutes ·
Common yield from 1 kg cucumber: 3-4 jars (500 ml each) ·
Typical fridge shelf life: 3-6 months ·
Most frequent spice combination: mustard seed, celery seed, turmeric

Quick snapshot

1Confirmed facts
2What’s unclear
3Timeline signal
4What’s next

Four key metrics show the typical range for a standard batch.

Fact Value Source
Yield from 1 kg cucumber Approximately 3–4 × 500 ml jars Misfit Garden (NZ food blog)
Typical sugar content 1–1.5 cups per 1 kg cucumber NZ Herald (Eat Well)
Vinegar type most common White vinegar (5% acidity) FoodLovers NZ (recipe site)
Minimum fridge life 3 months Yates NZ (gardening & preserving)
Typical salting time (grated) 2–3 hours Misfit Garden (NZ food blog)
Typical salting time (chopped) Overnight (8–12 hours) NZ Herald (Eat Well)
Most frequent spice combo Mustard seed, celery seed, turmeric Rediscover Modern Homesteading (NZ lifestyle site)
Common thickening agent Flour or cornflour slurry Otago Farmers Market (NZ farmers market)

What is a simple cucumber relish recipe?

Quick summary of the basic method

  • The core method: chop or grate cucumber and onion, salt the mixture, let it stand, drain, then cook with sugar and vinegar before bottling hot (FoodLovers NZ (recipe site)).
  • Misfit Garden’s version grates cucumber, onion, and garlic, salts for 2–3 hours, then cooks with sugar, vinegar, flour, mustard, and spices for 20 minutes (Misfit Garden (NZ food blog)).

Core ingredients for a simple version

The upshot

Home cooks in New Zealand don’t need exotic ingredients — the pantry staples for simple cucumber relish are already on the shelf. The real variable is time spent salting.

The implication: a 30-minute prep day leads to months of pantry payoff. Most simple recipes are forgiving enough for a first-time preserver.

How do you make old fashioned cucumber relish?

Differences from modern simple relish

  • Old-fashioned relish typically uses a higher salt content and a longer salting stage, often overnight (NZ Herald (Eat Well)).
  • The cooking time is longer — up to 1 hour — to achieve a thicker, more concentrated consistency (Rediscover Modern Homesteading (NZ lifestyle site)).

Traditional pickling spices and ratios

  • Mustard seed, celery seed, turmeric, and often curry powder are the backbone (Yates NZ (gardening & preserving)).
  • The NZ Herald recipe uses a muslin bag with dry mustard, cayenne, curry powder, cloves, and allspice that is removed after cooking (NZ Herald (Eat Well)).
Why this matters

Old-fashioned methods sacrifice speed for depth — the extra salting and simmering draw out more cucumber flavour. For Kiwis who grow their own, this is the batch that rewards patience.

The trade-off: a richer result requires planning a day ahead, but the hands-on effort stays under an hour.

What is the best cucumber relish recipe from Edmonds?

Edmonds cookbook approach to cucumber relish

  • The Edmonds Cookery Book (a New Zealand kitchen staple) presents a sweet, tangy relish with a standard vinegar-sugar ratio and ground spices (FoodLovers NZ (recipe site) — notes similarity to Edmonds.
  • Many Kiwi adaptations add red capsicum for colour and sweetness (NZ Herald (Eat Well)).

Key features of the Edmonds version

  • It relies on flour as a thickener, giving a smooth, spoonable consistency (Misfit Garden (NZ food blog)).
  • The spice profile is mild — turmeric and mustard are favoured over chilli (Yates NZ (gardening & preserving)).

“The Edmonds recipe is the default for most New Zealand households — simple, reliable, and forgiving.”

— FoodLovers NZ (recipe site)

The pattern: Edmonds-style relish is the baseline from which all local variations start. For a first batch, this is the safest bet.

How do you make cucumber relish thick?

Role of salt in drawing out moisture

  • Salt pulls water from cucumber cells; thorough draining is the single most important step for a thick result (Misfit Garden (NZ food blog)).
  • Squeeze the salted vegetables in a clean tea towel or press them in a colander to remove as much liquid as possible (NZ Herald (Eat Well)).

Thickening agents (flour, cornstarch) and their usage

  • Flour is traditional in many NZ recipes — about 2–3 tablespoons per batch, stirred into the hot liquid (FoodLovers NZ (recipe site)).
  • Cornflour (cornstarch) slurry added at the end gives a glossy, clear thickness without altering flavour (Otago Farmers Market (NZ farmers market)).
  • Overcooking can also thicken the relish as liquid evaporates, but it risks a scorched flavour (Rediscover Modern Homesteading (NZ lifestyle site)).
The catch

Thickening with flour changes the look from a clear preserve to an opaque chutney-style relish. If you want the old-fashioned translucent finish, skip the flour and rely on longer cooking.

What this means: for Kiwi cooks who prefer a thick, spoonable relish, the combination of thorough salting and a flour stir delivers consistency every time.

What we know and what’s uncertain

Confirmed facts

  • A simple cucumber relish includes cucumber, onion, vinegar, and sugar (FoodLovers NZ).
  • Salting the cucumber draws out moisture and improves texture (Misfit Garden).
  • Refrigerated relish lasts 3–6 months (Yates NZ).

What’s unclear

  • Exact sugar-to-vinegar ratio varies significantly by recipe (NZ Herald).
  • Whether adding flour is necessary depends on desired thickness (RecipeCommunity).

What the experts say

“Misfit Garden recommends waiting about 2 weeks before eating the relish so the flavours develop.”

— Misfit Garden (NZ food blog)

“The Otago Farmers Market recipe advises placing the finished relish into sterilised jars using a slotted spoon.”

— Otago Farmers Market (NZ farmers market)

“The NZ Herald recipe uses a muslin or cheesecloth bag for dry mustard, cayenne, curry powder, cloves, and allspice so the spices can be removed after cooking.”

— NZ Herald (Eat Well)

For the New Zealand home preserver, the choice between a quick 20-minute relish and an old-fashioned overnight salting is really a question of when you want to eat it. A simple batch can be on the shelf in an hour, but the old-fashioned version, with its deeper spice profile and thicker body, rewards the wait. The implication: for Kiwis with a summer cucumber glut, the clear path is to start simple, note the ratios, and let the first jar sit for two weeks before tasting.

Related reading: Simple cucumber relish · Cucumber relish

Additional sources

lifesbounty.co.nz, cottageatthecrossroads.com, otagofarmersmarket.org.nz, food.com

Don't miss these

Frequently asked questions

Can frozen cucumber be used for relish?

Yes, but thaw and drain thoroughly first. Freezing breaks down cell walls, so the texture may be softer than fresh (Misfit Garden).

What is the best vinegar for cucumber relish?

White vinegar (5% acidity) is the most common choice for its neutral flavour and consistent acidity (FoodLovers NZ).

How do I prevent cucumber relish from being watery?

Salt the vegetables for at least 2 hours and drain thoroughly. Squeeze out excess liquid before cooking (NZ Herald).

Do I need to peel cucumbers for relish?

No — the skin adds texture and colour. For a finer product, you can peel, but it’s optional (Yates NZ).

Can cucumber relish be canned for long-term storage?

Yes, but use a proper hot water bath canning method for shelf stability. Most NZ recipes recommend refrigeration because the vinegar-sugar ratio may not be acidic enough for safe canning (Otago Farmers Market).

What can I substitute for sugar in cucumber relish?

Honey or stevia can replace sugar, but the flavour and setting properties will change. The relish may be thinner (Rediscover Modern Homesteading).

Why did my cucumber relish turn out bitter?

Bitterness usually comes from the cucumber skin, especially in older or unwaxed varieties. Salting and draining helps, as does peeling if bitterness is an issue (FoodLovers NZ).

Related reading

  • Simple cucumber relish – Step-by-step recipe from a New Zealand kitchen blog.
  • Cucumber relish – NZ Herald’s Eat Well version with spiced muslin bag technique.