Quick and Easy Cucumber Relish
Try this Quick and Easy Cucumber Relish recipe, or contribute your own.
Try this Quick and Easy Cucumber Relish recipe, or contribute your own.
- Carbohydrate 0.219797500078094 g
- Cholesterol 0 mg
- Fat 0.0388575 g
- Fiber 0.0612000017166138 g
- Protein 0.0270225 g
- Saturated Fat 0.007335 g
- Serving Size 1 1 serving (11g)
- Sodium 227.298467127094 mg
- Sugar 0.15859749836148 g
- Trans Fat 0.0065025 g
- Calories 3 calories
Step-by-step
- Mix cucumber, onion, and garlic in a bowl.
- In a small pot, over medium high heat, add water, vinegar, salt, and sweetener. Allow it to come to a simmering boil and then shut off.
- In a mason jar, place a few sprigs of dill, if using.
- Spoon cucumber mixture into the jar, leaving a little space in the jar for the liquid.
- Carefully pour hot liquid into the jar, covering the cucumber mixture.
- Allow the jar to cool on the counter. When the jar is cool to the touch, tighten lid and chill in the refrigerator.
Standard measurements on a page cannot convey how the acidity of apple cider vinegar behaves when heated with water and salt. Bringing the brine to a simmering boil dissolves the kosher salt completely while mellowing the raw edge of the garlic and onion before they meet the fruit. This thermal step also softens the cell walls just enough to let the pickling liquid penetrate without reducing the diced cucumber to a soggy state. When heating the liquid over medium-high heat, look for small bubbles forming steadily along the bottom and edges of the small pot before shutting off the burner entirely.
Assessing doneness and readiness relies entirely on tactile feedback rather than digital thermometers or timers. Allowing the mason jar to sit on the counter until it is genuinely cool to the touch ensures that thermal shock does not crack the glass when transferred to the cold refrigerator. The cucumbers achieve optimal crisp-tender texture and flavor saturation after at least thirty minutes of chilling. During this rest, the red pepper flakes slowly release capsaicin into the surrounding aqueous environment, yielding a uniform mild heat across every bite.
Sequencing tasks efficiently keeps the preparation streamlined in a home kitchen. Whisking the brine ingredients while the aromatics are being diced utilizes downtime effectively. English hothouse varieties work particularly well because their thin skins and minimal seeds eliminate the need for peeling or seeding. Packing the vegetables tightly into the jar before pouring the hot liquid ensures complete submersion without wasting excess brine capacity.
Maintaining proper food safety standards dictates storage parameters for vinegar-based quick pickles. Because this formulation relies on refrigeration rather than pressure canning, the sealed jar must remain chilled at or below forty degrees Fahrenheit. Consuming the condiment within two weeks preserves the bright crunch of the produce before cellular breakdown softens the texture beyond repair.
