2000s Recipes + Menus
Homemade Pickle Relish
Makes about1 1/2 cups
- Active time:25 min
- Start to finish:4 3/4 hr (includes cooling)
June 2009
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator (particularly if you’re making our ultimate burger. It’s a project that easily fits into your culinary repertoire.
- 2 cups finely chopped cucumber (about 3 Kirby cucumbers)
- 1/2 cup finely chopped onion
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
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Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
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Bring vinegar, sugar, and 1/4 tsp salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
Cooks’ note: Relish keeps, chilled, 1 month.
- Keywords
- condiments,
- spices,
- vegetarian,
- ian knauer
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