Cucumber Relish

Cucumber relish – 2 recipes for hamburgers, hot dogs and more

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People of all ages enjoy hamburgers, sandwiches and hot dogs. But a delicious cucumber relish makes these snacks a true delicacy. The sauce adds that extra spicy touch. Here are 2 different recipes.

Cucumber relish recipe – pure spice

In addition to the cucumber, this relish recipe mainly contains a number of sweet ingredients. Here's an overview of the ingredients for two servings of this delicious spicy sauce:

  • 1 mini cucumber (about 150 g)
  • 1 small onion
  • 2 ripe apricots (about 100 g)
  • Half a red chilli pepper
  • 2 tablespoons of white wine vinegar
  • 1 tablespoon of sugar
  • Salt

This cucumber relish recipe is quick and easy to prepare. The main work is cutting up the ingredients. Start with the onion, and dice it very finely. Then peel the cucumber, cut it in half lengthwise and remove the seeds with a teaspoon. Then cut the cucumber halves into small cubes. Now remove the apricot stones and cut the fruit up small. Now it's only the chilli pepper to go: pare it and chop finely.

You're almost done: mix all the ingredients in a bowl with sugar and white wine vinegar and let the relish stand for ten minutes. Now all it needs is a pinch of salt and you can enjoy your spicy accompaniment.

Cucumber Relish

Pepper cucumber relish recipe – here's how

For this cucumber relish recipe, you'll need several ingredients:

  • 1 cucumber (about 800 g)
  • 200 g of shallots
  • 3 tart apples (about 400 g)
  • 4 green peppers (about 750 g)
  • 1 piece of ginger (about 75 g)
  • 1 green chilli pepper
  • 75 ml cider vinegar
  • 2 tablespoons mustard seeds
  • 100 g sweet mustard
  • 125 g brown sugar
  • 1 tablespoon hot curry powder
  • 1 tablespoon salt

As in the above recipe: peel the cucumber, cut it in half lengthwise and remove the seeds. Then clean the peppers and cut them into quarters, peel the shallots, cut the unpeeled apples into quarters and remove the core. Everything ready? Then dice the vegetables into coarse pieces and mix them in a bowl. Finely mash half of the colourful mixture and the other half only coarsely. Spoon the creamy mixture into a high, wide saucepan.

Now take the prepared chilli pepper and chop into fine pieces, also peel the ginger and grate it finely. Now take both these ingredients along with the mustard seeds, mustard, vinegar, salt and sugar and add them to the purée in the saucepan. Now you can relax, while the relish cooks over a low heat for one and a half hours. Or more precisely: until almost all the liquid has evaporated. Remember to stir it frequently towards the end, so your sauce doesn't burn. Five minutes before the end of the cooking time, mix in the curry powder.

That's it! Pour the cucumber relish into sterilised jars and seal tightly. This means you can store your miracle seasoning for up to six months – as long as you keep it cool and dark.