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Spicy Cucumber Relish

Cooking Light

Photo: Jan Smith

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Outstanding

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
Mark Scarbrough, Cooking Light, AUGUST 2005