Cucumber Relish

Cucumber Relish

Crisp cucumbers and onions cure in a tangy-sweet brine for a crunchy topping.

Total 3 hr Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This relish combines finely chopped cucumbers, onions, and bell peppers with a vinegar-sugar brine seasoned with mustard seed and turmeric. It develops a bright, tangy-sweet flavor after salting and a brief simmer, making it a good match for hot dogs, sandwiches, or grilled meats. The relish keeps well in the refrigerator and improves after a day or two as the flavors meld.

Ingredients

  • 4 cups cucumbers, finely chopped
  • 1 cup onion, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 2 tablespoons kosher salt
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground turmeric

Method

  1. In a large bowl, combine the chopped cucumbers, onion, green bell pepper, and red bell pepper. Sprinkle with kosher salt and toss to coat evenly.

  2. Let the vegetable mixture stand at room temperature for 2 hours to draw out excess moisture, stirring once or twice.

  3. Drain the vegetables in a colander and rinse briefly under cold water, then press out as much liquid as possible using a clean kitchen towel or cheesecloth.

  4. In a 6-quart saucepan, whisk together the sugar, white vinegar, mustard seed, celery seed, and turmeric over medium heat.

  5. Bring the brine to a boil, stirring until the sugar dissolves completely.

  6. Add the drained vegetables to the saucepan and simmer, stirring occasionally, until the mixture thickens slightly.

  7. Remove the relish from the heat and let it cool to room temperature.

  8. Transfer the relish to clean jars, cover, and refrigerate for at least 24 hours before serving to let the flavors develop.

Rate this recipe

★ 4.3 (1)

Cucumber Relish

This relish combines finely chopped cucumbers, onions, and bell peppers with a vinegar-sugar brine seasoned with mustard seed and turmeric. It develops a bright, tangy-sweet flavor after salting and a brief simmer, making it a good match for hot dogs, sandwiches, or grilled meats. The relish keeps well in the refrigerator and improves after a day or two as the flavors meld.

3 hr 16 oz 45 cal

Ingredients

  • 4 cups cucumbers, finely chopped
  • 1 cup onion, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 2 tablespoons kosher salt
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground turmeric

Method

  1. 1

    In a large bowl, combine the chopped cucumbers, onion, green bell pepper, and red bell pepper. Sprinkle with kosher salt and toss to coat evenly.

  2. 2

    Let the vegetable mixture stand at room temperature for 2 hours to draw out excess moisture, stirring once or twice.

  3. 3

    Drain the vegetables in a colander and rinse briefly under cold water, then press out as much liquid as possible using a clean kitchen towel or cheesecloth.

  4. 4

    In a 6-quart saucepan, whisk together the sugar, white vinegar, mustard seed, celery seed, and turmeric over medium heat.

  5. 5

    Bring the brine to a boil, stirring until the sugar dissolves completely.

  6. 6

    Add the drained vegetables to the saucepan and simmer, stirring occasionally, until the mixture thickens slightly.

  7. 7

    Remove the relish from the heat and let it cool to room temperature.

  8. 8

    Transfer the relish to clean jars, cover, and refrigerate for at least 24 hours before serving to let the flavors develop.