Cucumber Relish
A yummy tangy relish ideal for all kinds of grilled meats and burgers I cant remember how or where this recipe came from but we have been making it since we were at the Bowd Inn in Devon in the early 80s and since then we have made and served it for everyone
A yummy tangy relish ideal for all kinds of grilled meats and burgers I cant remember how or where this recipe came from but we have been making it since we were at the Bowd Inn in Devon in the early 80s and since then we have made and served it for everyone
- Carbohydrate 7.84778833438619 g
- Cholesterol 0 mg
- Fat 1.25605666666667 g
- Fiber 1.20673332838627 g
- Protein 1.02238666671303 g
- Saturated Fat 0.181799666666667 g
- Serving Size 1 1 Serving (130g)
- Sodium 6.89166666678867 mg
- Sugar 6.64105500599992 g
- Trans Fat 0.0984983333333334 g
- Calories 42 calories
Step-by-step
- To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.
- Serve and Enjoy
Unlike a traditional cooked pickle relish that requires vinegar processing and heat, this raw preparation relies on citrus acid to restructure the cellular walls of the produce. Standard preserves are heavily heated and sweetened, whereas this approach maintains a crunchy bite by avoiding thermal processing altogether. Thin slicing of the cucumber and red onion maximizes surface area exposure, allowing the lemon or lime juice to penetrate the tissues efficiently during the resting phase. Without adequate resting time, the raw sharpness of the onion overpowers the delicate aromatic qualities of the fresh mint.
Achieving proper texture demands strict adherence to the chilling window. Letting the mixture sit covered in a glass bowl for a minimum of two hours draws out excess cellular water through osmosis, concentrating the flavors while softening the vegetable fibers just enough. Glass or ceramic vessels are strictly necessary here because reactive metals will impart a metallic taste when exposed to citrus acid over a prolonged two-hour marination period. Drain any pooled liquid through a fine-mesh sieve prior to serving if a drier condiment is preferred for heavy burgers.
Dietary adjustments require minimal modification. Olive oil provides the necessary fat-soluble carrier for the herb volatile oils, but avocado oil functions as a neutral 1:1 substitute if a milder background flavor is desired. For an allium-free version, omit the red and spring onions entirely and substitute finely grated fennel bulb to retain a comparable crunch profile without the sulfur compounds.
