Dill Cucumber Relish
Submitted by msadams
A fresh no-cook cucumber relish with dill seed, grated onion, and apple cider vinegar. Just chop, mix, and chill for a few days. Yields 2 cups of tangy, crunchy relish for hot dogs and burgers.
YIELD
2 cupsPREP
15 minCOOK
20 minREADY
72 hrsSix ingredients. No cooking. No canning. Just pure, crunchy cucumber relish.
Ground cucumbers get mixed with grated onion, dill seed, apple cider vinegar, salt, and black pepper, then stashed in the fridge for a few days while the flavors meld into something bright and tangy.
Pile it on grilled hot dogs, smear it over burgers, or spoon it alongside grilled fish.
Kitchen Tips
- Drain the ground cucumbers thoroughly so the relish isn’t watery; press them in a fine mesh strainer or squeeze in a clean towel
- Chill for at least 2 to 3 days before serving for the best flavor
- This relish keeps well in the fridge for up to 2 weeks in a sealed jar
Ingredients
Directions
Put cucumbers through food chopper, drain.
Add remaining ingredients.
Mix well.
Before using, chill several days to let flavors blend.
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