cucumber salsa canning recipe

Written BySheba G Updated On
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The Best cucumber salsa canning recipe

I’ve been making this cucumber salsa canning recipe for years, and it’s still a favorite in our household. It’s a perfect combination of flavors and textures that makes it a great addition to any meal.

The best part is that it’s incredibly easy to make and requires minimal preparation time. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We often have family gatherings where we make large batches of this salsa to serve with chips, tacos, or as a topping for our favorite dishes. The health benefits of this recipe are numerous, as cucumbers are low in calories and high in water content, making them an excellent choice for those looking to reduce their sodium intake.

Additionally, the acidity of the tomatoes helps to break down the proteins in the cucumbers, making it easier to digest. I’ve also found that this recipe freezes well, so we can enjoy it throughout the year without having to worry about spoilage.

This cucumber salsa canning recipe has become a staple in our household, and I’m sure it will become one in yours too.

Cucumber Salsa Canning Recipe

4.6 from 574 votes

This refreshing cucumber salsa canning recipe is perfect for preserving summer flavors. It pairs well with chips or grilled meats, and can be stored for up to a year.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8 pintsCuisine: InternationalCalories: 30 kcal per serving

🥘Ingredients

For the Salsa

5 lbs cucumbers
2 medium onions
4 jalapeño peppers
1 bunch fresh cilantro
1 bunch fresh parsley
1 cup apple cider vinegar
1 tbsp salt
1 tbsp sugar
2 cloves garlic

For Canning

8 pint-sized canning jars with lids and rings
Water bath canner
Jar lifter
Canning funnel
Ladle
Clean kitchen towels

👨‍🍳Directions

1Wash cucumbers thoroughly.
2Dice cucumbers into small pieces, about 1/4 inch.
3Place in a large mixing bowl.
4Dice onions and jalapeño peppers.
5Remove stems and seeds from jalapeños for a milder salsa.
6Finely chop cilantro and parsley.
7Add onions, jalapeños, cilantro, and parsley to the bowl with the cucumbers.
8Stir to combine.
9In a separate bowl, combine apple cider vinegar, salt, and sugar.
10Stir until sugar and salt are fully dissolved.
11Pour the vinegar mixture over the cucumber mixture.
12Stir well to combine.
13Allow the mixture to sit for 10 minutes.
14This process helps to draw out excess moisture from the cucumbers.
15Use a blender or food processor to puree the salsa mixture until it reaches your desired consistency.
16Return the pureed salsa to the large mixing bowl.
17Taste and adjust seasoning if necessary.
18Add minced garlic to the salsa and stir well.
19Prepare your water bath canner.
20Fill it with water and bring it to a boil.
21Wash your canning jars, lids, and rings in hot, soapy water.
22Keep them hot until ready to use.
23Place a canning funnel in the mouth of a jar, and use a ladle to fill the jar with salsa, leaving 1/2 inch of headspace at the top.
24Remove air bubbles by gently tapping the jar on the counter or using a non-metallic spatula to run around the inside of the jar.
25Wipe the rim of the jar with a clean, damp cloth to remove any residue.
26Center the lid on the jar and screw on the ring until it is fingertip-tight.
27Place the filled jars in the canner, ensuring they are fully submerged in water.
28Cover the canner and process the jars in boiling water for 15 minutes.
29Start timing when the water returns to a full rolling boil.
30After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
31This allows the jars to cool slowly and helps to prevent thermal shock.
32Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined counter.
33Allow the jars to cool undisturbed for 12-24 hours.
34You should hear the lids pop as they seal.
35After cooling, check the seals by pressing on the center of the lid.
36If the lid does not flex, the jar is sealed.
37Remove the rings and store the jars in a cool, dark place for up to a year.
38If any jars do not seal, refrigerate and use within a week.
39Label and date your jars for future reference.

🔧Equipment

Cutting board
Knife
Large mixing bowl
Blender or food processor
Large pot

📊Nutrition Facts (per serving)

🔥Calories: 30 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 7g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 1g

📝Notes

Tips: For a spicier salsa, leave the seeds and membranes in the jalapeños. Add other vegetables such as bell peppers or tomatoes for added flavor and color. Ensure that all equipment and jars are properly sterilized before use to prevent contamination.

Watch Video Of How Cucumber Salsa Canning Recipe Works

This cucumber salsa canning recipe is always a good idea for any occasion because it’s easy to make and requires minimal preparation time.

It’s also an excellent choice for family gatherings because everyone loves its unique flavor profile.

One of my favorite things about this recipe is that it freezes well, so we can enjoy it throughout the year without having to worry about spoilage.

❓ Frequently Asked Questions About Cucumber Salsa Canning

Q6: How do I ensure that my jars are properly sterilized before filling them with the salsa?

To ensure your jars are properly sterilized, simply wash them with soap and water, then submerge them in boiling water for at least 10 minutes before filling them with the salsa.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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