This fresh and crunchy cucumber relish is so easy to make, and it’ll be ready for you to devour in just 1-2 hours!
I’m an impatient person, and I’m not great at thinking ahead. Our meals are almost always off the cuff, so I prefer recipes that give me instant gratification. I’m trying to convince Jim I need an Instant Pot (Amazon affiliate link) too, but that is a whole other story!
This recipe only calls for a few basic ingredients plus it’s very customizable to your taste. For instance, Jim mentioned last night that he thought some diced jalapeno (without the seeds) would go nicely in it. Why not, eh? I do use some red pepper flakes in it but just a little for taste. Again, you can add as little or as much as you like to suit your taste and dish.
We use this relish with a few dishes around here, but one of our favorites is as a complement condiment with our bun-less burgers. I need no other condiment when I have this fresh cucumber relish on the side, which means no added fat, sugar, carbs or calories. Ok, a couple calories because cukes are not calorie free but com‘on, they might as well be, right?
I use my Cuisinart Mini Prep Plus (also an Amazon affiliate link) to make short work of dicing the cucumbers and onion in this recipe. However, I’ve also diced the cucumber and onion by hand, and the dish comes out nicely that way too. I can finely dice in the Cuisinart much easier, though. It’s easily one of my favorite kitchen tools.
Dice the cucumber and the onion, add to a bowl and mix in the garlic.
Heat up the vinegar, water, salt and red pepper and add sweetener to your liking, a little at a time.
This time around I added some dill sprigs to the bottom of the mason jar. I don’t always use dill in the relish, but I do always leave the dill in sprigs and place it in the bottom when I do use it. This way they stay at the bottom and gently season the mixture. I don’t like the dill chopped and loose in the relish like I do my pickles.
Add the diced veggie to a mason jar and leave a little room for the liquid. Alternatively, you could use a heat-proof bowl.
Pour the liquid in making sure to cover the relish completely.
Allow it to sit on the counter until it’s cooled off.
Put it in the fridge and try to keep everyone out of it until it’s chilled. Good luck with that one, by the way. Never works for me!
Doesn’t that look delicious?
Looking for more cucumber recipes? Check out our number one recipe on Basil and Oregano, Crisp Spicy Refrigerator Pickles.
- 1 English or Hot House cucumber, diced
- ¼ cup of diced red onion
- 1 clove of minced garlic
- Dill, few sprigs (optional)
- ⅓ cup apple cider vinegar
- ⅓ cup + 1 tablespoon water
- ½ tablespoon kosher salt
- Pinch of red pepper flakes
- Sweetener of choice to taste (I use Splenda or Stevia)
- 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.