Italian Food and Flavours

cucumber relish: diletto di cetriolo

Cucumber relish recipe

Makes a couple of jars

Now that the summer heat is dying down it is time to consider creating end of season preserves with the end of season veg. This easy to make relish looks as good as it tastes, and visa versa. It is delicious with burgers, panini, baguettes and especially good with strongish cheese as the sweet and crisp, tastes and textures, perfectly balance a creamy or crumbly mature cheese. It works well with prosciutto and salami as well.

Cucumber relish recipe

2 finely chopped cucumbers
1 finely chopped white onion
2  finely chopped peppers (one green one red)
1tbs  salt
250ml cider vinegar
100g sugar
2tsp celery seeds
2tsp mustard seeds

mix the cucumbers, onions, and peppers in a large bowl. Add the salt and toss well. Cover with cold water. Let stand for 2 to 6 hours. Drain well, pressing out the excess liquid. Combine the vinegar, sugar and seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the vegetables and simmer for 10 minutes.

Allow the relish to cool down and fill clean jars, leaving a little space at the top. Pop the jars in a pan of boiling water for 10 minutes. Let cool for 12 hours. Store on a dark, cool shelf.

Best left for 6 weeks or so to allow the flavors to develop.

Finished relish