In the summer, the barbecue season is in full swing again. Instead of ketchup, garlic sauce & Co., you can also serve a delicious cucumber relish.Cucumber relish is often served with steak
As soon as the temperatures climb towards the 20 degree mark, die-hard grill fans will feel their mouths water again. Instead of bread and sausage, the good old steak and a bratwurst come straight from the grill onto the plate.
Over time you have eaten all the ketchup sauces and dips. How about a homemade cucumber relish for a change?
Relish is the name for a cold, mostly sour seasoning sauce made from fruit or vegetables. It goes perfectly with grilled food, but also with fish and various roasts. You can find such dips 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 the many cucumbers. The cucumber relish is the perfect change to cucumber salad, soup and pickles.
- 4 cucumbers
- 3 large onions
- 1 tablespoon of salt
- 2 apples (use sour apples)
- 2 teaspoons of pink peppercorns (alternatively normal pepper)
- 200 grams of white sugar
- 250 milliliters of white wine vinegar
- 5 small bay leaves
- 3 tablespoons of dried dill (1 bunch of fresh dill)
- 3 cloves of garlic
" Step 1:
Peel the cucumbers and remove the whole seeds. Then the cucumbers are cut into small pieces and sprinkled with salt.
" Step 2:
Now take the onions and cut them into small pieces. Now add these to the sliced cucumber.
Let the dish soak overnight.
" Step 3:
While the cucumbers start to water, you can already peel the apples and remove the core. Make absolutely sure that you use sour apples. These include, for example, Booskop and Elstar. Now cut the apples into small pieces.
Now bring the sliced apples to the boil together with pepper, sugar, vinegar, bay leaves and the dill.
After the cucumbers have been soaked overnight, you should drain the liquid. Only then add to the apples in the saucepan. Don't forget to stir vigorously!
Let the contents simmer on low heat for about 30 minutes.
When most of the liquid is overcooked, you can pour the finished relish into hot glasses. Close immediately and turn it upside down so that a vacuum is created and the relish lasts longer.
As long as the jars are tightly closed, the Relish lasts 8 to 10 months. Opened and stored in the refrigerator, you should have used up the dip after 10 to 12 days at the latest.