Cucumber Relish

A chunky, tangy condiment made from finely chopped cucumbers. 

Ingredients:

• 8 pickling cucumbers, chopped
• 1/4 medium-small yellow or white onion, chopped
• 2 cups white vinegar, divided, adjusted
• 1 cracked bay leaf
• 1 teaspoon coconut sugar
• 1/2 teaspoon sea salt, coarse
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole mustard seeds
• 1/2 teaspoon whole dill seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon whole allspice
• 1/4 teaspoon cinnamon

Directions:

1. Place cucumbers in a food processor bowl and pulse to finely chop. Transfer to a large bowl.
2. Place onion in a food processor bowl and pulse to finely chop. Add to cucumber. Use a large wooden spoon to mix until well combined. Transfer to a large (24oz) jar. Set aside.
3. Place 1 cup of vinegar in a medium pot along with the remaining ingredients and bring to a boil. Reduce to medium-low heat and simmer for 15 minutes. Remove from heat and let cool.
4. Using a fine-mesh strainer, strain over the jar to cover the cucumber and onion. If needed, top with additional vinegar. Discard the seeds, herbs, and spices caught in the strainer.
5. Cover jar with a tight-fitting lid. Refrigerate for 30 minutes to let the flavors meld. Use it to top vegan hot dogs and burgers or add flavor to vegan dips and spreads. You might like this relish added to our recipe for Vegan Deviled Ham. Stores refrigerated for up to ten days.

Variations:

1. Add to the chopped cucumbers and onion 1 to 3 cloves of minced garlic.
2. Replace the seeds, herbs, and spices with 1 tablespoon of pickling spice.

Yield:
Makes about 3 cups.

Save

Save

Save

P R I N T