SPICY CUCUMBER RELISH
To use in Recipe #268295. The dressing can be made one day in advance and refrigerate. Then add to relish ingredients just before serving.
Provided by Jewelies
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
- Remove from heat and cool to room temperature.
- Peel cucumber, scrape out seeds and cut into small dice.
- Place the cucumber, chillies, peanuts and coriander in a bowl.
- Pour over dressing and toss gently.
CITRUS CUCUMBER RELISH
Steps:
- Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.
INDIAN-SPICED FISH WITH CUCUMBER RELISH
Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
- Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
- Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
MRS ELSWOOD CUCUMBER RELISH
For a relish with a difference use Mrs Elswood's cucumber spears to create this tasty BBQ accompaniment.
Provided by mrselswood
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
- Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
- Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
- Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
- Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
- Remove from the heat and allow to cool; transfer to a bowl and serve cold.
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
BANGKOK SPICY CUCUMBER RELISH
This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving.
Provided by Nana Chickens
Categories Vegetable
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
- In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
- Will keep 4 days, covered and refrigerated.
Nutrition Facts : Calories 83.7, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 20.1, Fiber 1.2, Sugar 15.9, Protein 1.2
CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
- Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
More about "spicy cucumber relish recipes"
SPICY CUCUMBER RELISH - SOBEYS INC.
From sobeys.com
Total Time 30 minsCalories 10 per serving
- Place vinegar, sugar, red pepper flakes, salt and pepper in a small saucepan. Bring to a boil, then simmer, stirring just until sugar dissolves. Remove from heat and set aside to cool.
- Combine cucumbers, onion, red pepper and dill in a medium bowl. Add cooled vinegar mixture and mix well. If desired for bolder flavour, chill for 30 min. Store in a resealable jar in the refrigerator for up to 1 week.
SPICY CUCUMBER RELISH RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 19 per serving
- Combine water, shallots, vinegar, sugar, dill, salt, and pepper in a large glass bowl, stirring until sugar dissolves. Stir in cucumber. Cover and refrigerate at least 24 hours. Serve with a slotted spoon.
SPICY CUCUMBER RELISH | FOODLAND
From foodland.ca
Total Time 30 minsCalories 10 per serving
SPICY PICKLE RELISH - BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
SPICY CUCUMBER RELISH - COOK'S ILLUSTRATED
From cooksillustrated.com
SPICY MUSTARD AND CUCUMBER RELISH RECIPE | EAT SMARTER USA
From eatsmarter.com
QUICK AND EASY HOMEMADE SPICY SWEET PICKLE RELISH
From thatrecipe.com
4-INGREDIENT CUCUMBER RELISH | ALMOST PROPERLY
From almostproperly.com
PICKLED CUCUMBER RELISH RECIPE - THE HUNGRY HUTCH
From thehungryhutch.com
SPICY PICKLE RELISH RECIPE - SWEET SUMMERTIME HEAT
From oldworldgardenfarms.com
HOMEMADE SWEET & SPICY CUCUMBER PEPPER RELISH - LEPP FARM ...
From leppfarmmarket.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: CUCUMBER RELISH
From bernardin.ca
SPICY CUCUMBER RELISH - SAFEWAY
From safeway.ca
THAI STYLE SPICY PICKLED CUCUMBER RELISH - FOOD52
From food52.com
10 BEST SPICY CUCUMBER RELISH RECIPES | YUMMLY
From yummly.com
SPICY DILL CUCUMBER RELISH : 23 STEPS (WITH PICTURES ...
From instructables.com
NINE-SPICE RACK OF LAMB WITH CUCUMBER RELISH - FOOD AND WINE
From foodandwine.com
SPICY CUCUMBER RELISH | FOODLAND
From dev.foodland.ca
WHAT TO DO WITH VERY LARGE CUCUMBERS - CUCUMBER RELISH ...
From fillmorecontainer.com
SPICY CUCUMBER RELISH CANNING RECIPE - ALL INFORMATION ...
From therecipes.info
SWEET CUCUMBER RELISH RECIPE | SAUCED - SERIOUS EATS
From seriouseats.com
SWEET AND SPICY CUCUMBER RELISH | NATURAL GROCERS
From naturalgrocers.com
QUICK SWEET AND SPICY CUCUMBER RELISH - CLASSIC RECIPES
From classic-recipes.com
SWEET CUCUMBER RELISH - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
CUCUMBER RELISH - HEALTHY CANNING
From healthycanning.com
10 BEST SPICY CUCUMBER RELISH RECIPES - YUMMLY
BEST RIPE CUCUMBER RELISH (FOR OVERGROWN CUCUMBERS ...
From homestead-acres.com
EASY HOMEMADE CUCUMBER RELISH - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
SPICY CUCUMBER RELISH - GLUTEN FREE RECIPES
From fooddiez.com
SWEET AND SPICY PICKLE RELISH RECIPE - SERIOUS EATS
From seriouseats.com
SPICY RELISH RECIPES WITH CUCUMBER - CREATE THE MOST ...
From recipeshappy.com
RETRO CUCUMBER RELISH RECIPE - HOW TO MAKE IT LIKE GRANNY ...
From meatandtravel.com
10 BEST SPICY CUCUMBER RELISH RECIPES - FOOD NEWS
From foodnewsnews.com
SPICY CUCUMBER AND ONION RELISH RECIPE | EAT SMARTER USA
From eatsmarter.com
JULY CAN JAM: CUCUMBER PEPPER RELISH – FOOD IN JARS
From foodinjars.com
FIERY PEPPER & CUCUMBER RELISH - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
SPICY CUCUMBER RELISH RECIPE
From crecipe.com
SWEET AND SPICY PEACH RELISH RECIPE - THE FLAVOR BENDER
From theflavorbender.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #sauces #condiments-etc #vegetables #asian #australian #thai #easy #dinner-party #savory-sauces #new-zealand
You'll also love