Cucumber relish

A little different to a regular relish, this version is more like a pickled salsa, but it would sit more than comfortably on any ploughman’s board. Be sure to save this recipe for when you next have a glut of cucumbers to use up.

How to make cucumber relish: key tips

Finely dice the cucumber and then ensure that it is well coated in the salt before setting it aside overnight. 

In the morning, drain the cucumber well, ridding the mixture of as much moisture as possible, before placing it in a saucepan with the other finely diced vegetables, mustard seeds, sugar and vinegar. Stir the mixture until the sugar dissolves and then cook, stirring occasionally until the vegetables are just tender, not mushy.

If you prefer, you can thicken the relish liquid with a little cornflour.

Key ingredients in this cucumber relish recipe

Lebanese cucumbers would be best in this relish as they are firm and the seeds are small. However, the cook has also tried this recipe using apple cucumbers with success.

The red and green capsicums and celery add colour and extra crunch to this relish.

The salt from the brine, along with the vinegar and sugar make up the pickling solution. White vinegar is ideal to use, as it won’t discolour the vegies. You could also use apple cider vinegar, but know that it will provide a mellower flavour.

Try other relishes, too, including a tomato relish or beetroot relish.  

This recipe was originally submitted by Pearl1, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.