Cucumber Relish

Ingredients

• 2 Medium cucumbers
• 0.5 Onion
• 180 ml Vinegar
• 1 cdita Mustard seeds
• 140 g Sugar
• 1.5 cdita Salt
• 1 cdita Turmeric
• Oil (A thin layer to cover, according to the storage recommendation.)

Steps

1. 1

   Process the onion in large pieces; it does not need to be finely chopped.

2. 2

   Transfer the processed onion to a skillet and cook until golden brown.

3. 3

   Process the cucumbers separately into small, chopped pieces, but do not turn them into a paste.

4. 4

   When the onion is golden brown, add the cucumber to the skillet and stir.

5. 5

   After a few minutes, add the vinegar, sugar, salt, mustard seeds, and turmeric. Stir to combine.

6. 6

   Cook until almost all the liquid has evaporated and the relish has thickened.

7. 7

   Transfer the relish to jars; small jars are recommended. To store it in the refrigerator, cover it with a thin layer of oil and try to keep the cucumber from coming into contact with the air.

8. 8

   Serve it on its own with sandwiches or fried foods, or mix it with mayonnaise. It is also suggested to combine it with mayonnaise and a touch of mustard.

Notes

The publication states that, with heat processing, it can be stored for up to one year outside the refrigerator, without the layer of oil. Details of the heat-processing method are not specified. The transcription also describes a burger with a toasted bun, meat, cheddar, lettuce, and mayonnaise for tasting the relish; quantities are not included because they are not part of the relish recipe.

Nutrition per serving

• sauce
• vegetarian
• gluten-free
• preserve
• refrigerated
• sweet-and-sour
• for sandwiches