Quick Cucumber Relish
This is a cooling condiment that cuts through the richness of fried foods or heavy sandwiches. By removing the seeds and drawing out the water, you ensure the relish stays crunchy rather than turning mushy.
Control the crunch through salting.
The salt draw is not optional; skipping it will result in a watery mess. Ensure you have a non-reactive bowl to prevent the vinegar from picking up metallic notes.
- chef's knife
- cutting board
- colander
- large mixing bowl
- glass jar
What goes in.
- 2 largeEnglish cucumbers, seeded and finely diced
- 1 tspkosher salt
- 1/2 cupwhite vinegar
- 2 tbspgranulated sugar
- 1/4 cupred onion, minced
- 1 tspmustard seeds
- 1/2 tspcelery seeds
Removing internal water
Toss the diced cucumber with salt in a colander and let it sit over a bowl for 30 minutes. This creates a firm texture that resists wilting when submerged in vinegar.
The method.
Prep the cucumbers
Cut the cucumbers in half lengthwise, use a spoon to scrape out the watery seeds, then dice the flesh into uniform, small cubes.
Draw out the moisture
Place the diced cucumber in a colander, sprinkle with salt, and toss. Set the colander over a bowl and let it drain for 30 minutes.
Make the brine
In a clean bowl, whisk together the vinegar and sugar until the sugar crystals disappear. Stir in the mustard seeds and celery seeds.
Combine
Rinse the cucumbers briefly under cold water to remove excess salt and pat them completely dry with a paper towel. Add them to the brine along with the minced red onion.
Chill
Transfer the mixture to a glass jar. Cover and refrigerate for at least one hour before serving to let the flavors settle.
Other turns to take.
Spicy Heat
Add one seeded and minced serrano pepper to the brine for a sharper bite.
Herbed Finish
Fold in two tablespoons of fresh, finely chopped dill just before serving for a brighter aroma.
When it doesn't go to plan.
Always use English or Persian cucumbers; their skins are thinner and they contain fewer seeds than standard slicing cucumbers.
If you want the relish to last longer in the fridge, ensure the cucumbers are fully submerged in the vinegar brine.
If the relish tastes too sharp, add an extra teaspoon of sugar to balance the vinegar acidity.
The ones that keep coming up.
Can I use apple cider vinegar?
Yes, but it will provide a slightly fruitier profile and a cloudier appearance than white distilled vinegar.
How long will this stay fresh?
Kept in an airtight container in the refrigerator, it will remain crisp for up to one week.
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