Cucumber Relish
Glut of cucumbers? This is an easy recipe for a cucumber relish which is divine added to sandwiches or wraps, served with a curry or in a burger. Or just eaten straight out of the jar, it’s really very good!
Thank to our Ed. Officer Simon for sharing this recipe, and for making countless batches to be enjoyed on our summer holiday programme.
Ingredients
Makes 4 1lb jars:
2 cucumbers
1 large onion
2 level tablespoons salt
½ pint malt vinegar
170g/6oz sugar
2 cloves garlic crushed
1 teaspoon turmeric
1 teaspoon mustard seeds
4 cloves
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
Method
- Chop up the cucumber into slices or half slices, dice the onion.
- Add the salt to the cucumber and onion, leave to brine for 2 hours.
- After 2 hours rinse with water and pat dry.
- In a pan large enough to hold all the cucumber and onion, add the vinegar, sugar, garlic and spices.
- Bring to the boil and simmer for 5 minutes.
- Add the cucumber and onion and boil for 10 minutes.
- Pack into jars (which have been sterilised in a hot oven).
Try to leave for a couple of weeks before eating, for the vinegar to mellow and flavour enhance. Tricky I know!
