Now dealing with a cucumber glut, after pickles and even more pickles, I make this relish. I sneak it in to plain greek yogurt with fresh mint, parsley, and dill to make a topping for pitas. It can dress up chicken salad or pasta salad and even bologna sandwich filling. My most favorite way to use it is on cheeseburger macaroni with shredded cheese, lettuce, and tomato diced.
3 cups cucumber peeled, seeded, and small dice
1/4 cup red onion, small dice
3 tablespoons kosher lemon salt
3 cups filtered water
1 cup cider vinegar
1/2 cup white vanilla sugar
1/4 teaspoon tumeric
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon fresh ground mixed peppercorns
1/4 teaspoon red pepper flakes
- Place onions and cucumber in a bowl. Top with salt and water and rest in fridge for 2-6 hours.
2. Drain liquid.
3. Place onions, cucumber, vinegar, sugar, and spices in a pot. Heat to boil over medium heat for 5-10 minutes or until the liquid begins to reduce.
4. Meanwhile, sterilize 3 half pint jars, 3 lids, and 3 rings.
5. Ladle hot relish into sterilized jars. Wipe rim, top with lids and rings. Place in hot water bath and process for 10 minutes.
6. Cool to room temperature. Label and store in a cool dry place until ready to use. After opening, store in fridge for 3-4 weeks.
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Suburbhomestead 
Nice recipe. I’ll be keeping this one handy for our cucumber crop later in the year. Just coming into Spring in Australia so can only think ahead!