Sweet Cucumber Relish
A sweet, crunchy cucumber relish with peppers, onion, vinegar, and seeds for spooning onto sandwiches, burgers, hot dogs, or anything that needs a bright kick.
Prep 20 min · Cook 15 min · Total 9 hr 5 min · Makes about 5 cups
Ingredients
- 3 large cucumbers, washed, seeded, and cut into 4 large chunks
- 2 medium white onions, quartered
- 2 medium red bell peppers, seeded
- 1 large green bell peppers, seeded
- 2 tablespoons Kosher salt
- 1 cup cider vinegar
- 3/4 cup sugar
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
Directions
- Shred the cucumbers with the grating disc of a food processor. Change to the steel blade, then pulse the cucumber until it is chopped very fine. Do the same process with the onions and peppers. Transfer the chopped cucumbers, onions, and peppers to a medium bowl, stir in the salt, cover the bowl, and leave it to rest overnight.
- Tip the vegetables into a fine mesh strainer. Rinse them with cold water, then drain well, using a rubber spatula to press the mixture against the strainer and push out as much liquid as you can.
- Set a medium saucepan over medium high heat and bring the vinegar, sugar, mustard seed, and celery seed to a boil, stirring so the sugar dissolves. Stir in the drained vegetables, lower the heat to medium-low, and let everything simmer for 10 minutes, giving it an occasional stir.
- Cool the relish to room temperature, spoon it into an airtight container, and refrigerate.