Originally published September 2024. Updated April 2026 with better organization, expanded troubleshooting, a new comparison table, and updated FAQs. Updated July 2026 to add sourcing links and a beginner’s canning guide.
Some of my best recipes came about because I wasn’t paying attention.
That’s how this mustard relish got started. I plant cucumbers every spring with full intentions of making pickles. And every summer, I find a row of cucumbers the size of softballs hiding under the leaves while I was busy with tomatoes, calving, or one of a million projects on the homestead.
You can’t pickle those. But you can absolutely make relish.
This old-fashioned mustard relish has been in my canning rotation for years. It’s bold, tangy, a little sweet, and built for hot dogs, burgers, potato salad, and deviled eggs. It water bath cans beautifully — and if you’re short on time, it freezes just as well.
What Makes This Mustard Relish Old-Fashioned
Most store-bought relish is sweet relish — mild, sugary, not much going on. This one is different.
It gets its golden color and punchy flavor from mustard powder, turmeric, and celery seed. The vinegar keeps it bright and tangy. The cucumbers give it body. And if you add hot peppers, it has a slow heat in the back that makes people ask what’s in it.
It’s the kind of condiment that makes a plain hot dog at a summer cookout taste like you actually tried. And honestly, my favorite thing to hear is — “this tastes like something my grandma made.”
If that’s the kind of cooking you’re drawn to, my old-fashioned pickled beets belong in your canning rotation too.
Mustard Relish vs Pickle Relish vs Sweet Relish
Mustard Relish — tangy, bold, golden yellow. Mustard powder, turmeric, celery seed. Optional heat. Best on hot dogs, potato salad, deviled eggs.
Pickle Relish — brined, savory, green. Dill or pickling spices. Best on burgers and tartar sauce.
Sweet Relish — sweet, mild, green. Minimal spicing. Best on hot dogs and tuna salad.
All three are safe for water bath canning with proper vinegar ratios.
What You Need to Make Mustard Relish
This recipe makes 6–8 pint jars. I pack mine into Ball Wide Mouth Pint Mason Jars — they seal reliably every time.
Ingredients
- Cucumbers — about 14–15 cups chopped after peeling and seeding (roughly 6 lbs)
- Onions — 2 lbs
- Bell peppers — 2 cups chopped, red and green
- Hot peppers — ½ cup chopped, optional
- Pickling salt — 1 cup
- Clear Jel Cook Type — ¼ cup (optional — see note below)
- Mustard powder — 3 tablespoons
- Ginger powder — 1½ tablespoons
- Mustard seed — 2 teaspoons
- Turmeric — 2 teaspoons
- Celery seed — 1½ teaspoons
- Sugar — 1½ cups
- Water — 1 cup, plus water for soaking
- White vinegar, 5% acidity — 3 cups
Equipment
- Large bowl for soaking
- Large heavy-bottomed pot
- Water bath canner
- Ball wide mouth pint mason jars
- Wide mouth canning funnel
- Bubble remover and headspace tool
- Jar lifter
- Magnetic lid lifter
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Everything I use to make this mustard relish, in one place:
- Ball Wide Mouth Pint Mason Jars — what I pack every batch into, they seal reliably every time
- Clear Jel Cook Type — the only thickener I trust for canning; skip it if you can’t find it, the relish is still safe
- Water Bath Canner — the one I’ve used for years
- Wide Mouth Canning Funnel — makes filling jars mess-free
- Bubble Remover & Headspace Tool — for getting an accurate ½-inch headspace
- Jar Lifter — don’t attempt water bath canning without one
- Magnetic Lid Lifter — keeps sanitized lids sanitized while you work
Why This Recipe Works for Canning
Three things make this relish safe for water bath canning:
The vinegar ratio is correct. This recipe uses 3 cups of 5% acidity white vinegar to the vegetable mixture — that’s the ratio that keeps the pH low enough for safe water bath processing. Don’t reduce the vinegar.
The thickener question.Clear Jel Cook Type is what I use in this relish, and it’s the only thickener I trust for canning projects.Flour and cornstarch break down during processing and can create hot spots that affect safety. If you can’t find Clear Jel or prefer to skip it, leave it out — the relish is perfectly good without it.
The processing time is tested. Ten minutes in a boiling water bath is the standard for high-acid relishes at sea level. If you’re above 1,000 feet, add time — check my water bath canning guide for exact altitude adjustments.
How to Make Mustard Relish — Step-by-Step
Step 1 — Prep the Vegetables
Wash, peel, and seed the cucumbers. Chop finely — I use a food processor for half and a box vegetable chopper for the other half. The chopper gives more even pieces, which I prefer in relish.
Add the chopped cucumbers to a large bowl. Finely chop the onions and peppers and add them to the bowl.
Step 2 — Salt and Soak
Add the pickling salt and enough water to cover the vegetable mixture. Stir well. Cover and let soak for 1–2 hours on the counter, or overnight in the refrigerator.
After soaking, drain and rinse thoroughly with cold water. Drain well. Don’t skip the rinse — this is what pulls the excess salt out.
Step 3 — Cook the Relish
In a large pot, combine the Clear Jel, mustard powder, ginger, turmeric, mustard seed, celery seed, and sugar. Stir in the water and vinegar until everything is well mixed.
Add the drained vegetable mixture. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 30 minutes, stirring occasionally.
Taste before canning. Add a little more pickling salt if it needs it.
Step 4 — Can or Freeze
New to water bath canning? Start here first — Water Bath Canning: A Complete Step-by-Step Guide — it walks you through the whole process including altitude adjustments.
To can: Fill hot, sanitized jars with hot relish, leaving ½-inch headspace. Run a bubble remover around the edges. Wipe rims clean. Add lids and bands finger-tight. Process in a boiling water bath for 10 minutes, adjusting for altitude. Let rest 5 minutes in the canner, then remove and cool undisturbed for 24 hours.
To freeze: Let the relish cool completely. Pack into freezer-safe containers leaving ½-inch headspace. Freeze for up to 6 months. Thaw in the fridge and stir before serving.
What to Expect After Processing
Pull the jars out and set them on a towel. Within a few minutes you’ll start hearing the lids ping — that’s the seal forming as the jars cool. Each one that pings is a good jar.
The relish will look loose and very yellow-gold right out of the canner. That’s normal. It firms up a little as it cools and continues to set over the next 24 hours.
The flavor changes too. Fresh out of the jar it tastes sharp and bright. Give it 1–2 weeks in the pantry and the mustard and spices mellow together into something much rounder. I always try to wait, which doesn’t always happen.
Check every lid after 24 hours. Press the center — it should be firm and slightly concave. Any lid that flexes up and down didn’t seal. Refrigerate those jars and use them first.
If you’re working through a seal problem, I’ve got a full breakdown right here — Why Did My Canning Jars Not Seal?
Troubleshooting — When Something Looks Off
| Problem | Likely Cause | What to Do |
|---|---|---|
| Lid didn’t seal | Rim wasn’t wiped clean, or band was too tight | Refrigerate and use within 3 months |
| Relish is too loose | Skipped Clear Jel, or cucumbers were very watery | Normal — freeze relish is always looser |
| Color turned darker after canning | Oxidation during processing | Safe to eat — flavor unaffected |
| Relish tastes too salty | Didn’t rinse cucumbers thoroughly after soaking | Rinse longer next time — 2–3 cold water rinses |
| Jars are cloudy | Minerals in water, or starch from vegetables | Safe if sealed — use filtered water next time |
| Floating vegetables | Air in vegetables releasing during processing | Normal — shake gently after cooling |
How to Use Mustard Relish
Six ways I actually use this in my kitchen:
Hot dogs and brats. The obvious one. But on a bratwurst off the grill in July, this relish does something no store-bought version does. Rick puts it on everything.
Potato salad. Stir a few spoonfuls into your potato salad instead of regular relish. The mustard flavor does the heavy lifting — you need less of everything else. I’ve got a creamy potato salad recipe that was built around this exact relish.
Deviled eggs. Mix a spoonful into the yolk filling. It adds tang and a little texture that makes people ask for the recipe.
Egg salad. Same idea as deviled eggs. Livens up what can otherwise be a bland sandwich.
Pulled pork sandwiches. The tangy-sweet cuts right through rich pulled pork. Especially good on a brioche bun with a little coleslaw.
Italian pressed sandwiches. If you’re packing a cooler for a day outside, make these the night before — homemade mustard relish spread on top takes them to another level.
Straight from the jar with crackers and sharp cheddar. I won’t apologize for this one; it is so good.
Storage and Shelf Life
| Storage Method | How Long | Notes |
|---|---|---|
| Sealed jars in pantry | 12–18 months | Cool, dark location — away from direct sunlight |
| Opened jar in fridge | 2–3 months | Use a clean spoon every time |
| Frozen relish | Up to 6 months | Thaw in fridge, stir before serving |
Final Thoughts
You know the saying — when life gives you overgrown cucumbers, you make relish.
Every jar on that shelf started as a cucumber I thought I’d missed. That’s the thing about a garden. It doesn’t care about your plans. You turn around and suddenly there are cucumbers the size of your forearm hiding under leaves you swear you checked last week.
Six pounds of overgrown cucumbers, a handful of spices, an afternoon in the kitchen — and you’ve got 6–8 pints of something that makes people reach for seconds at every cookout from here to October.
Simple Living ❤️ Country Style — one overgrown cucumber at a time.
💬 Let’s talk relish.
Do you like yours sweet, spicy, or somewhere in between? And what’s your favorite way to use mustard relish — hot dogs, sandwiches, potato salad, or something unexpected? I’d love to hear how you make it your own.
Want more ways to preserve what’s in season? Browse the full Canning & Preserving collection here.
New to Canning? Don’t Miss the Next One
If this mustard relish earned a spot in your pantry, my newsletter is where I share the next thing worth canning before the season gets away from you — plus the mistakes I’ve already made so you don’t have to.
If you’re just getting started with water bath canning, my First Batch guide walks you through the whole process step-by-step — it’s the resource I wish I’d had my first summer.
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Mustard Relish Recipe
Equipment
- Large bowl for soaking
- Large heavy bottom pot
- Wide mouth ball jars
- Water Bath Canner optional: if canning
- Canning Funnel
- Bubble remover
- Jar Lifter
- Magnetic lid lifter
Ingredients
- 6 Pounds Cucumbers (about 14–15 cups chopped)
- 2 Pounds Onions
- 2 Cups Bell Peppers chopped – green and red
- 1/2 Cup Hot Peppers chopped Optional
- 1 Cup Pickling Salt
- 1/4 Cup Clear Jel – Cook Type See Notes
- 3 Tablespoons Mustard Powder
- 1 1/2 Tablespoons Ginger Powder
- 2 Teaspoons Mustard Seed
- 2 Teaspoons Turmeric
- 1 1/2 Teaspoons Celery Seed
- 1 1/2 Cups Sugar
- 1 Cup Water Plus water for soaking cucumbers
- 3 Cups White Vinegar 5% acidity
Instructions
- Wash, peel and seed cucumbers. Chop finely. This can be done with a food processor or a box vegetable chopper. Most of the time I chop half in the food processor and the other in the vegetable box chopper because it chops in even sized pieces.
- Place chopped cucumbers in a large bowl.
- Peel and finely chop onions—again, a food processor or vegetable chopper can do this quickly—and add them to the bowl with the cucumbers.
- Wash, seed and finely chop bell peppers and hot peppers (optional). Place in the bowl with cucumbers and onions.
- Add the pickling salt and enough water to the cucumber mixture and mix well.
- Cover and let soak for one to two hours on the kitchen counter or overnight in the refrigerator.
- After soaking, drain mixture and rinse thoroughly with cold water. Drain well. The rinse is used to remove the excess salt.
- In a large cooking pot, combine Clear Jel, mustard powder, ginger, turmeric, mustard seed, celery seed, and sugar and mix well. Add the 1 cup of water and vinegar and mix well.
- Add the drained cucumber mixture to the cooking pot and boil on medium-high heat. Once boiling, reduce to a simmer and cook, uncovered, for approximately 30 minutes.
- Taste the mixture and add pickling salt to your preference, if desired.
- While the mustard relish cooks, prepare a water bath pot with boiling water.
- Pack the mixture into sanitized, hot glass jars, leaving a 1/2-inch headspace. Remove air bubbles and add more mustard relish to maintain the 1/2-inch headspace.
- Clean jar rims and place lids and bands (to finger tight).
- Place jars in a water bath and process for 10 minutes or according to your altitude.
Notes
Mustard Relish FAQs
What is mustard relish made of?
Chopped cucumbers, onions, bell peppers, white vinegar, sugar, and mustard spices — primarily mustard powder, turmeric, celery seed, and mustard seed. The turmeric is what gives it the golden color. On this homestead I grow the cucumbers and peppers myself, which means the relish tastes a little different every year depending on what the garden did.
What’s the difference between mustard relish and pickle relish?
Pickle relish is brined or fermented — it tastes savory and sharp. Mustard relish gets its flavor from the spice blend, not fermentation. It’s more complex, a little sweeter, and has that golden color that pickle relish doesn’t. They’re not interchangeable — mustard relish has a distinct character of its own.
Can I use overripe cucumbers?
Yes — and that’s exactly what this recipe was built for. Peel them, seed them, and chop them fine. The texture of overripe cucumbers doesn’t matter in relish the way it would in pickles. I’ve used cucumbers that were well past their prime and the relish turned out perfectly.
How many cups of chopped cucumber does 6 pounds make?
Once peeled, seeded, and finely chopped, 6 pounds yields about 14–15 cups. Garden cucumbers with thick seeds will run a little lower. If you’re close to that range, you’re fine.
Can I water bath can this relish?
Yes — as long as you use 5% acidity white vinegar and don’t reduce the amount called for. The vinegar-to-vegetable ratio is what makes it safe. Don’t substitute apple cider vinegar unless it’s also labeled 5% acidity.
Can I freeze it instead of canning?
Yes. Cool it completely, pack into freezer-safe containers with ½-inch headspace, and freeze for up to 6 months. The texture will be slightly looser after thawing — stir it well before serving.
What can I use instead of Clear Jel?
Nothing that behaves the same way in canning. Flour, cornstarch, and Sure-Jell are not appropriate for home canning. If you can’t find Clear Jel, just leave it out — the relish doesn’t need it and it’s completely safe without it.
Do I need to sterilize jars first?
No. When processing time is 10 minutes or longer in a water bath, pre-sterilizing isn’t required. Start with clean, hot jars and follow the processing time correctly.
When is it ready to eat?
It’s safe to eat as soon as it’s cooled and sealed. But the flavor is noticeably better after 1–2 weeks when the spices have had time to mellow. I try to wait. I don’t always succeed.
How long does it last?
Sealed jars keep 12–18 months in a cool, dark pantry. Once opened, refrigerate and use within 2–3 months. Frozen relish keeps up to 6 months.
Is it spicy?
Only if you add hot peppers. With just bell peppers it’s mild and sweet-tangy. Add jalapeños or serranos for heat — it won’t affect the canning safety as long as you keep the vinegar ratio correct. Around here we like it a little spicy — I almost always add them.
What if my lid didn’t seal?
Refrigerate it and use it within 3 months. Don’t reprocess — the quality won’t hold up. Next time, wipe the rim carefully before putting the lid on and make sure the band is finger-tight, not cranked down.
Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
I made this today! I got 9 pints and I’m so excited!
I’ve been looking for this type of relish recipe for a long time. So glad I searched again and found this recipe!
I did decrease the sugar. I used one cup, instead of the one and a half cups.
I used my vegetable box chopper for most of it and then when I was about done cooking for the 30 minutes I used an immersion blender, just a little, to chop some of the pieces smaller
I used the last in the pot to put on my hotdog!
So delicious!
Thank you so much!
Cindie, Oh, I love hearing this — nine pints! 🙌 That’s a true canning-day win. I’m so glad this recipe was what you were searching for. Smart move on using the veggie chopper (I swear it’s the unsung hero of canning season), and I bet the little blitz with the immersion blender gave it a great texture. 😊 Thank you so much for sharing your tweaks and success!