Cucumber Dill Relish
Yield
6 servingsPrep
15 minCook
0 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
cucumbers
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
white vinegar
distilled |
|
| 4 | teaspoons |
dill weed
fresh, minced |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
dill weed
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
cucumbers
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
white vinegar
distilled |
|
| 2E+1 | ml |
dill weed
fresh, minced |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 1 | x |
dill weed
for garnish |
*
|
Directions
Peel, seed and coarsely grate cucumber; drain thoroughly in strainer.
Place in medium bowl.
Mix in remaining ingredients except dill sprigs.
Cover and refrigerate 24 hours (Can be stored in refrigerator 1 week.). Let stand at room temperature 10 minutes before serving.
Garnish with dill.
