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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 5%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 4.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 120mg
  • Calcium: 9mg

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

  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.
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