Tangy Cucumber Onion Relish

Name: Tangy Cucumber Onion Relish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 60 servings
Cuisine: International
Ingredients: 0.5 cup All-Purpose Flour; 1 tsp Black Pepper; 7 whole Cucumber; 1 tsp Ground Ginger; 1 tbsp Ground Turmeric; 2 tbsp Salt; 3 cups Sugar; 1 cup Water; 3 cups White Vinegar; 5 whole Yellow Onion

Side Dish 🥗 Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Tangy Cucumber Onion Relish brings a crisp, sweet-tart bite with hints of turmeric and ginger, balanced by a lightly thickened vinegar-sugar brine. It’s refreshing yet bold, perfect for topping grilled sausages, burgers, or pulled pork, and just as tasty spooned over sandwiches or alongside picnic fare.

Prep15 mins
Cook15 mins
Serves60
DifficultyEasy

1

Place the cucumbers, onions, and salt in a colander set over a bowl; refrigerate to let the cucumbers and onions drain for 8 hours to overnight.
2

Combine the vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan and bring to a boil. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cucumbers and onions; boil for about 10 more minutes.
3

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling each to within 1/4 inch of the top. Slide a knife or thin spatula around the inside edges of the filled jars to release any air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw on the rings.
4

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and lower the jars into the boiling water using a holder, leaving 2 inches of space between them. Add more boiling water if needed so the water level is at least 1 inch above the jar tops. Return to a rolling boil, cover, and process for about 15 minutes.
5

Lift the jars from the stockpot and set them on a cloth-covered or wooden surface, spaced several inches apart, until cool. When cool, press the center of each lid to check that the seal is tight (the lid does not move up or down). Store in a cool, dark place.