Cucumber Relish
The grills and BBQs are sizzling but sometimes it’s the little simple sides that steal the show. Try this refreshing, quick and easy relish with pure Droitwich Salt alongside your summer menu favourites. Thank you to our customer Haven Hills Field & Kitchen for sharing this recipe with us.
Prep time: 20 minutes plus overnight
Cooking time: 5 minutes
Serves: 1 x 300g jar
Ingredients:
1.5 cucumber
1 tsp Pure Droitwich Salt
1/2 small white onion
1/2 chilli
60ml white wine vinegar
Pinch coriander seeds
Pinch fennel seeds
Pinch ground ginger
Pinch allspice
100g granulated sugar
Method:
1. Trim cucumbers and chop into large chunks. Place in a large bowl, sprinkle with Pure Droitwich Salt then cover with ice cubes. Leave for 8 hours or overnight in the fridge.
2. Next day, drain, and dry the cucumbers with kitchen paper.
3. Peel and finely chop the onion and chilli and pulse blend with the cucumber. Transfer to a large bowl.
4. Warm the vinegar in a medium pan, and while it warms blend the spices together and add these to the vinegar.
5. Bring to a gently simmer and infuse for 5 minutes, then add the sugar and stir until it has dissolved.
6. Drain any excess liquid from the vegetables and mix with the spiced vinegar brine.
7. Spoon into warm, sterilised jars.
8. Keep in the fridge and eat straightaway or can be stored in the fridge for up to 4 weeks. Once opened eat within a week.