Best 2 Cucumber And Onion Relish Recipes

Cucumber and onion relish is a sweet and tangy condiment that can perk up any meal. It's the perfect complement to grilled meats, hot dogs, and hamburgers, and it also can be used as a sandwich spread or dip for vegetables. The best cucumber and onion relish recipes use fresh, crisp cucumbers and sweet onions. They also include a variety of spices and herbs, such as dill, celery seed, and mustard seeds. Some recipes also add sugar or honey for sweetness. The best way to make cucumber and onion relish is to use a food processor. This will make quick work of chopping the cucumbers and onions. You can also use a knife, but it will take a little longer. Once the cucumbers and onions are chopped, they are combined with the other ingredients in a large bowl. The relish is then transferred to a jar or container and refrigerated for at least 24 hours before serving.

Here are our top 2 tried and tested recipes!

CUCUMBER AND ONION RELISH

Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

Ingredients

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH

Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small vidalia onion, chopped
1/2 seedless cucumber, chopped
2 radishes, chopped

Steps:

Preheat oven to 400 degrees F.
Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

Tips:

Choose the right cucumbers. For the best results, use fresh, firm cucumbers that are free of blemishes. English cucumbers are a good choice because they have a mild flavor and are less likely to be bitter.
Slice the cucumbers and onions thinly. This will help them to pickle evenly and absorb the flavors of the vinegar and spices.
Use a variety of spices. To add flavor and depth to your relish, use a combination of spices such as mustard seeds, celery seeds, and dill seeds. You can also add fresh herbs, such as dill or parsley.
Let the relish rest before serving. This will allow the flavors to meld and develop. The longer you let it rest, the better it will taste.

Conclusion:

Cucumber and onion relish is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for topping hamburgers and hot dogs, or for serving as a side dish with grilled meats or fish. It can also be used as a sandwich spread or as a dip for vegetables. With its sweet, tangy, and slightly spicy flavor, cucumber and onion relish is sure to please everyone at your next gathering.