I am a mad woman harvesting Parisian pickling cucumbers every morning and night. I want them at exactly 2-3 inches in length to make into cornichons. Too small and they aren’t worth processing. Much larger and the skin is bitter.
But try as I might, little cukes camouflage themselves under umbrella green leaves. Seemingly overnight, they turn into big honkin’ cucumbers. They can’t be eaten raw and will not make pleasant pickles with thick sharp skin.
I enjoyed this cool pallete cleanser between bites of homemade hot dog (recap of the hotdog making fiasco tomorrow), though I’m not typically a relish eater. The texture is pleasantly crisp and the flavor mildly spicy.
I’m not sure how I feel about the yellow hue given by the tumeric. If Chicago can have fluorescent green relish, maybe Ohio yellow relish is ok?
Fresh Cucumber Relish
makes approximately 1 1/2 pints
3 cups cucumber peeled, seeded, and minced
1/4 cup onion, minced
3 tablespoons kosher salt
3 cups water
1 cup vinegar
1/2 cup packed brown sugar
1/4 teaspoon tumeric
1/2 teaspoon celery seed
1/4 teaspoon caraway seed
1/2 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1. Place onions and cucumber in a bowl. Top with salt and water and rest in fridge for 2-6 hours.
2. Drain liquid.
3. Place onions, cucumber, vinegar, sugar, and spices in a pot. Heat to boil over medium heat for 5-10 minutes or until the liquid begins to reduce.
4. Meanwhile, sterilize 3 half pint jars, 3 lids, and 3 rings.
5. Ladle hot relish into sterilized jars. Wipe rim, top with lids and rings. Place in hot water bath and process for 15 minutes.
6. Cool to room temperature. Label and store in a cool dry place until ready to use. After opening, store in fridge for 3-4 weeks.