Homemade cucumber relish
Simple Thermomix recipe
Fruity, spicy and versatile: This cucumber relish from the Thermomix brings summer to your plate. With fresh cucumbers, shallots and an aromatic spice mix, this relish is prepared in no time and is perfect as a side dish or dip.
A good cucumber relish is the perfect accompaniment to burgers, hot dogs or as a sophisticated side dish to meat and fish dishes. The combination of fresh cucumbers, mild shallots and a finely balanced spice mixture makes this relish a real highlight. With the Thermomix, preparation is particularly quick and easy, so you can conjure up a delicious relish in no time at all.
Did you know that relish has been used as a spicy addition to dishes since the 18th century? The fresh ingredients and vinegar not only ensure an intense taste, but also a longer shelf life. Try it out and give your dishes a special touch!
What exactly is a relish?
Relish is a generic term for mostly sweet and sour chunky purees made from marinated fruit or vegetables.
How do you use relish?
You can spice up meat with a relish: it goes well with fried or steamed poultry and pork. You can also use it as a sauce on a sandwich, serve it with potatoes and hot dogs, season curries with it or serve it with a cheese platter.
Which spice goes well with cucumbers?
- Mustard seeds: Probably the classic among pickling spices!
- Bay leaves: Bay leaves add that special something to more than just stews.
- Black pepper
- Dill
What is a relish made of?
Relish consists of three main ingredients: fruit, vegetables or a mixture of these, vinegar and sugar. Other ingredients are often added, including spices such as mustard seeds.
What are the three types of relish?
In North America, the word “relish” is often used to describe a single variety of finely chopped pickled cucumber relishes, such as pickle, dill and sweet relishes.
Preparation time: 35 minutes
INGREDIENTS
- 2 cucumbers (about 1.2 kg total)
- 300 g sugar
- 250 ml white wine vinegar
- 4 shallots
- 2 tbsp mustard seeds
- 2 tsp sea salt, fine
- 1 tsp pepper
- 1 tsp dill tops
PREPARATION
- Chop the shallots in the Thermomix on level 4 for 3 seconds.
- Cut the cucumbers into large pieces, add to the shallots and chop again on level 4 for 3 seconds.
- Add the sugar, white wine vinegar, mustard seeds, sea salt, pepper and dill tips to the chopped cucumbers and shallots in the Thermomix.
- Cook the mixture for 15 minutes at 100°C on level 2, without the measuring cup, so that the steam can escape.
- Immediately pour the hot cucumber relish into sterilized jars and seal them tightly.
- Place the jars upside down on a clean cloth and allow them to cool completely.
- Let the relish sit in the refrigerator for at least 3 days before consumption so that the aromas can fully develop.
If you don’t have any mustard seeds on hand, you can replace them with the same amount of mustard.