Cucumber Relish
This cucumber relish is crisp, tangy, and lightly sweet with fresh dill and finely diced onion in a balanced vinegar brine. It’s a simple refrigerator condiment that adds brightness and crunch to sandwiches, burgers, and grilled meats. No canning required, just fresh flavor and clean texture in every spoonful.
Equipment
- Cutting board and knife
- Mixing bowl
- Small saucepan
- Spoon
- 16-ounce glass jar with lid
Ingredients
- 3 medium English cucumbers about 3 cups finely diced
- ½ cup white onion finely diced
- 1 tablespoon fresh dill finely chopped
- ½ cup white vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Trim the ends of the cucumbers. Dice them finely into small, even pieces. You should have about 2½ to 3 cups.
- Place the diced cucumber and finely diced white onion in a medium bowl. Add the chopped fresh dill and gently toss to combine.
- In a small saucepan over medium heat, combine the white vinegar, water, sugar, kosher salt, and black pepper. Stir until the sugar and salt dissolve completely, about 1-2 minutes. Do not bring to a boil.
- Remove the brine from the heat and allow it to cool for 5 to 10 minutes so it is warm but not hot. Pour the warm brine over the cucumber mixture and stir thoroughly so everything is evenly coated.
- Transfer the mixture to a clean 16-ounce glass jar. Press lightly so the cucumbers are mostly submerged in the liquid.
- Cover and refrigerate for at least 1 hour before serving. Stir before spooning over sandwiches or burgers.
Notes
- English cucumbers work best because their skin is thin and the seeds are minimal.
- For a slightly sharper relish, increase the vinegar by 1 tablespoon.
- Store refrigerated and use within 5 days.
- This recipe is not shelf-stable and should not be canned.
