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Spicy Cucumber Relish

Photo: Jan Smith
Yield 5 cups (serving size: 1/4 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.

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