Cucumber relish as from the burger shop
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
Relish is the name given to a cold spicy lumpy spicy vegetable or fruit sauce, often slightly sour, sweet-sour or spicy. Similar, but finer in consistency, is chutney, which is mostly made from exotic fruits and spices.
I used the cucumber time and prepared a relish that goes well with grilled meats, hotdogs, hamburgers, a cheese platter but also with fried meat and potato salad.
- 5 snake / cucumbers
- 3 peppers
- 3 large onions or a corresponding number of shallots or red onions
- 400-500 ml of rice vinegar, apple cider vinegar or wine vinegar
- a thumb-sized piece of ginger
- 300 g of brown sugar
- 2 tsp chilli flakes
- 1 tsp coriander
- 5-6 juniper berries
- 3 tsp mustard seed
- 3 tablespoons dried dill
- 2-3 cloves
- 4 crushed bay leaves
- 1 teaspoon of celery or table salt
- Clean the vegetables and cut into very small cubes or grate. I did not gut the cucumbers or drain them with this recipe.
- Put vinegar, salt, dill, chili and cilantro in a saucepan with the ginger, heat and dissolve the brown sugar in it.
- Put the remaining (solid) spices: bay leaves, juniper berries, mustard seeds and cloves into a tea-egg, hang in the liquid and cook for about 5 minutes. It is advisable to try the liquid in between, perhaps to refine it to your own taste, because a relish stands and falls with the cooking broth.
- Add the vegetables, bring to a boil and simmer for another 10-15 minutes.
- The classic way would be to easily mash the relish with a hand blender and to fill with a sifting spoon into sterilized jars. A spoon with holes is suitable for the reason that the relish needs some liquid, but should not become too liquid. If you have any concerns or if you prefer something thicker or even firm, you can work with Gelierfix 2: 1 according to the instructions on the package.
- I left the vegetables in the brew over night, boiled it again the next day, then pureed with the hand blender (small pieces are quite welcome) and then filled into sterilized jars.
It is recommended to cook the bottled glasses in the oven. So they are durable for several months. Fill the dripping pan with approx. 2 cm of water, place the jars in the water (caution: they should not touch) and cook them at a temperature of approx. 170 degrees until bubbles rise in the jars. This starts the cooking time and lasts about 10 minutes. Then turn off the oven and leave the glasses in the oven until they are cold. That works very well overnight.
For frequent use, I open a glass and fill it into a squeeze bottle. This makes it easy to dose the relish. In the fridge, it keeps in this bottle for several weeks.