Cucumber Dill Relish
Submitted by pipandpop84
Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
1 daysFive ingredients, no cooking, and it makes everything it touches better.
Coarsely grated cucumber gets drained, mixed with chopped onion, distilled white vinegar, fresh minced dill, salt, and pepper, then left to marinate in the fridge for 24 hours so the flavors really sink in.
Spoon it over grilled salmon, pile it on hot dogs, tuck it into a lamb burger, or serve it alongside smoked meats. It keeps for a full week in the refrigerator, getting better with each passing day.
Chef Tips
- Drain the grated cucumber thoroughly in a strainer; excess water will dilute the relish and make it watery
- Use fresh dill, not dried; the flavor difference is night and day in something this simple
- Let the relish sit at room temperature for 10 minutes before serving so the flavors open up
Ingredients
Directions
Peel, seed and coarsely grate cucumber; drain thoroughly in strainer.
Place in medium bowl.
Mix in remaining ingredients except dill sprigs.
Cover and refrigerate 24 hours (Can be stored in refrigerator 1 week.). Let stand at room temperature 10 minutes before serving.
Garnish with dill.
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