Cucumber Cream Relish
A tangy cucumber relish with a bright mustard‑celery kick, perfect for summer barbecues or as a zesty accompaniment to grilled meats.
Ingredients
Instructions
- In a stock pot, combine cucumber, onion, water, and salt.
- Cover and let soak overnight.
- Drain the mixture.
- Whisk flour with 4 cups of vinegar until smooth.
- Add the vinegar mixture to the cucumber mixture.
- Stir in the remaining ingredients: water, salt, vinegar, sugar, mustard seed, and celery seed.
- Cook over medium heat, stirring constantly, until the relish thickens.
- Fill sterilized jars, leaving a 1/2‑inch headspace, and seal while hot.
Tips & Substitutions
For best results, let the cucumber and onion soak overnight to enhance the flavors. If you prefer a sweeter relish, increase the sugar slightly. You can substitute white vinegar with apple cider vinegar for a different taste. Make sure to finely mince the vegetables for a smoother texture. If you have extra cucumbers, consider making a refreshing salad or using them in Gary Crowder'S Favorite Pie Crust.
Serving Suggestions
This cucumber cream relish is a delicious accompaniment to grilled meats, sandwiches, or as a topping for burgers. It also pairs beautifully with Blueberry Sauce For Pancakes, Waffles for an unexpected twist at brunch. Serve it chilled or at room temperature alongside a cheese platter or as part of a picnic spread.
Storage & Reheating
Store leftover cucumber cream relish in sterilized jars in the refrigerator. It can last for up to a month. To reheat, simply warm it gently on the stovetop over low heat or in the microwave. If it thickens too much, add a splash of vinegar or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Cream Relish contains roughly 2031 calories, with 43g protein, 374g carbohydrates, and 38g fat. It is an excellent source of iron (123% of the Daily Value), vitamin C (114% of the Daily Value), and dietary fiber (95% of the Daily Value). Note that it is relatively high in sodium, at 1899mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unpeeled cucumbers for this relish?
While you can use unpeeled cucumbers, peeling them enhances the texture and prevents bitterness. If you prefer a more rustic relish, feel free to leave the skin on, just ensure to wash them thoroughly.
How can I adjust the spice levels in this recipe?
To adjust the spice levels, consider adding more mustard seed for heat or incorporating crushed red pepper flakes. You can also experiment with different spices like dill or coriander to suit your taste.
Is this recipe suitable for canning?
Yes, this cucumber cream relish can be canned. Make sure to follow safe canning practices, including using sterilized jars and sealing them while hot. Proper canning can extend the shelf-life beyond a month.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).