Uncooked Cucumber Relish
Submitted by Hemphill
Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.
This is the kind of recipe your grandmother had scrawled on an index card and tucked into a kitchen drawer.
Six big cucumbers, a handful of onions, vinegar, salt, and pepper get chopped, drained, and packed into jars to cure for a full month.
No cooking, no canning, no fuss. Just patience and a cool spot to stash those jars while the flavors meld into something sharp and satisfying.
Pro Tips
- Use pickling cucumbers for the crunchiest relish; English cucumbers work but tend to be softer
- Drain the salted cucumbers thoroughly so excess water doesn’t dilute your vinegar brine
- White distilled vinegar gives the cleanest tang, but apple cider vinegar adds a mellow sweetness
- Store jars in the refrigerator after opening and use within a few weeks
Ingredients
Directions
Peel cucumbers and chop fine through food chopper.
Add salt.
Keep cucumbers in a colander for 1 hour and add onions, pepper and vinegar.
Stir well.
Pack in glass jars or bottles. Seal tight and let stand for 1 month before using.
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