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.