Relish, the cucumber condiment

I discovered relish very recently. The name is not very appetizing, but this condiment is nonetheless a treat. When I tasted the relish, I immediately had the very particular sweet and spicy taste of a McDonald’s hamburger in my mouth (yes, yes, I have references!).
This little taste is brought by the cucumbers.
Relish is mostly industrial and famous brands market it. I also discovered that it was very easy to do it yourself. It goes without saying that it is much better!
Like my daughter, you can choose to eat it with a spoon. If you are more reasonable, you will put it in your hot dogs, your sandwiches or with meats.
We tested with croque-monsieur and it’s excellent!


750g baby cucumbers
2 small onions
2 tbsp coarse salt
100 g white wine vinegar with tarragon
120g brown sugar
1 tsp powdered yellow mustard seeds
1/2 tsp turmeric powder

The day before, finely chop the cucumbers and onions.
Put them in a bowl with the coarse salt, cover and let stand overnight.

The next day, rinse with water and let the vegetables drain.

In a saucepan, bring the vinegar, sugar and spices to a boil.
Squeeze the vegetables firmly with your hands to remove as much water as possible and add them to the mixture when boiling.
Let simmer for about ten minutes.

Put the relish in a jar and keep it cool.

To finish: I found some mini cucumbers that I thought were perfect for relish. You can also use normal cucumbers by removing the seeds.
The original recipe also uses bell peppers. That’s what I’ll do next time.
She also uses celery seeds which I didn’t have. On the other hand, I had a white wine vinegar flavored with tarragon. Ok, it’s not the same, but we do with what we have!

The yellow mustard in seeds is quite easily available with us, unlike the powder. I mixed the seeds with the Thermomix to have powder that I use according to my needs. It can also be done with mortar.

The amount of sugar could be reduced to 100g.

The relish can be kept a priori for a few months in a cool place. I haven’t checked yet.

For the hot dog, it’s the recipe for Viennese bread, with simply merguez sausage and mustard. Everyone loved it.

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