In summer the barbecue season is in full swing again. Instead of ketchup, garlic sauce & Co. you can also serve a delicious cucumber relish with it.
As soon as the temperatures climb towards 20 degrees, die-hard barbecue fans' mouths start watering again. Instead of bread and sausage, the good old steak and a bratwurst are served straight from the grill to the plate more often in the evening.
But over time you ate all the ketchup sauces and dips. How about a homemade cucumber relish for a change?
Relish is the name for a cold, mostly sour sauce made from fruit or vegetables. It goes perfectly with grilled food, but also with fish and various roasts. You can find dips like this in every supermarket, but homemade always tastes best.
Recipe Cucumber Relish
Especially those who have a rich cucumber harvest often think about what to do with all those cucumbers. The cucumber relish is the perfect change to cucumber salad, soup and pickles.
- 4 cucumbers
- 3 large onions
- 1 tablespoon s alt
- 2 apples (use tart apples)
- 2 teaspoons pink peppercorns (can substitute regular pepper)
- 200 grams of white sugar
- 250 milliliters of white wine vinegar
- 5 small bay leaves
- 3 tablespoons dried dill (1 bunch fresh dill)
- 3 cloves garlic
» Step 1:
Peel the cucumbers and remove all the seeds. The cucumbers are then cut into small pieces and sprinkled with s alt.
» Step 2:
Now take the onions and cut them into small pieces. Now add these to the sliced cucumbers.
Let peel overnight.
» Step 3:
While the cucumbers are starting to soak, you can peel the apples and remove the core. Be sure to use tart apples. These include, for example, Booskop and Elstar. Cut the apples into small pieces as well.
» Step 4:
Now bring the sliced apples together with pepper, sugar, vinegar and bay leavesand the dill for cooking.
» Step 5:
After the cucumbers have been soaked overnight, you should drain off the liquid. Only then add to the pot with the apples. Don't forget to stir vigorously!
» Step 6:
Let the contents simmer over low heat for about 30 minutes.
» Step 7:
When most of the liquid has evaporated, pour the finished relish into hot jars. Seal immediately and turn upside down to create a vacuum and preserve the relish longer.
As long as the jars are tightly sealed, the relish will keep for 8 to 10 months. Once opened and stored in the refrigerator, the dip should be used up within 10 to 12 days at the latest.