Spicy Cucumber Relish
It used to be a tradition among many German farm families in the Midwest to always have a bowl of these vinegary cucumbers in the refrigerator. They're the easiest relish of all, as they require no cooking, and they're a refreshing salad alongside any meal.
Yield: 5 cups (serving size: 1/4 cup)
Ingredients
- 4 cups water
- 1 cup thinly sliced shallots
- 1 cup white wine vinegar
- 1/3 cup sugar
- 1/4 cup chopped fresh dill
- 1 1/2 teaspoons salt
- 1 teaspoon crushed red pepper
- 6 cups thinly sliced peeled cucumber (about 3 large)
Preparation
Combine water, shallots, vinegar, sugar, dill, salt, and pepper in a large glass bowl, stirring until sugar dissolves. Stir in cucumber. Cover and refrigerate at least 24 hours. Serve with a slotted spoon.
Note: Refrigerate Spicy Cucumber Relish in airtight containers up to one week.
Nutritional Information
- Calories:
- 19 (5% from fat)
- Fat:
- 0.1g (sat 0.0g,mono 0.0g,poly 0.0g)
- Protein:
- 0.4g
- Carbohydrate:
- 4.4g
- Fiber:
- 0.4g
- Cholesterol:
- 0.0mg
- Iron:
- 0.2mg
- Sodium:
- 120mg
- Calcium:
- 9mg
Member Ratings and Reviews
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Very tasty. It was a great way to use up some extra homegrown cucumbers I had received. This would be good with a couple slices added to a sandwich or by itself as a salad.07/18/06
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This pickled cucumber recipe has a very good balance of vinegar and spices. The little "zing" of red pepper leaves a nice surprise finish on your palate. The addition of shallots keeps this salad a very light cool tasting dish for summer. I will add more shallots next time. Also I consider this more of a salad or side dish than a relish.07/10/06





