Spicy Cucumber Relish

Photo: Jan Smith
It used to be a tradition among many German farm families in the Midwest to always have a bowl of these vinegary cucumbers in the refrigerator. They're the easiest relish of all, as they require no cooking, and they're a refreshing salad alongside any meal.

Yield:

5 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 19
Caloriesfromfat 5 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 4.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 120 mg
Calcium 9 mg

Ingredients

4 cups water
1 cup thinly sliced shallots
1 cup white wine vinegar
1/3 cup sugar
1/4 cup chopped fresh dill
1 1/2 teaspoons salt
1 teaspoon crushed red pepper
6 cups thinly sliced peeled cucumber (about 3 large)

Preparation

Combine water, shallots, vinegar, sugar, dill, salt, and pepper in a large glass bowl, stirring until sugar dissolves. Stir in cucumber. Cover and refrigerate at least 24 hours. Serve with a slotted spoon.

Note: Refrigerate Spicy Cucumber Relish in airtight containers up to one week.

Note:

Mark Scarbrough,

August 2005