Tangy Cucumber Relish

cucumber-relish
Photo by Marcus Nilsson
Tangy Cucumber Relish 5.0 2 5 1
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  • Makes 2 1/2 cups
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    Nutritional Information

    Per Serving

    • Calories 44 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 722 mg
    • Protein 1 g
    • Carbohydrate 10 g
    • Sugar 9 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 14 mg

Combine the cucumbers, onion, and 2 tablespoons salt in a colander. Let sit for 30 minutes. Transfer to a dish towel and squeeze to remove as much water as possible.Combine the cucumber mixture, vinegar, sugar, mustard seeds, celery seed, and turmeric in a medium pot. Simmer over medium-high heat, stirring occasionally, until the cucumber is softened slightly, 4 to 6 minutes.Transfer the mixture to a bowl, cover, and refrigerate until cold, at least 3 hours and up to 5 days.

Ingredients

  1. Check 2 pounds Kirby cucumbers, shredded
  2. Check 1/2 small onion, shredded
  3. Check kosher salt
  4. Check 1 1/2 cups white vinegar
  5. Check 1/2 cup sugar
  6. Check 2 teaspoons mustard seeds
  7. Check 1 teaspoon celery seed
  8. Check 1/2 teaspoon ground turmeric

Directions

  1. Combine the cucumbers, onion, and 2 tablespoons salt in a colander. Let sit for 30 minutes. Transfer to a dish towel and squeeze to remove as much water as possible.
  2. Combine the cucumber mixture, vinegar, sugar, mustard seeds, celery seed, and turmeric in a medium pot. Simmer over medium-high heat, stirring occasionally, until the cucumber is softened slightly, 4 to 6 minutes.
  3. Transfer the mixture to a bowl, cover, and refrigerate until cold, at least 3 hours and up to 5 days.