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Cucumber and zucchini home-made relish

Gluten free, Vegetables and Fruits, Vegetarian, Brunch, BBQ

And classic yet delicious relish recipe. Ideal for antipasti or delicatessen plates.

Note

Salting the vegetables the night before is what will be making a difference in a matter of taste for the relish. Same goes for the lacto-fermented recipes.

Ingredients

Recipe for 4

Relish

3 Unit(s)

Cucumber

3 Unit(s)

Zucchini

2 Unit(s)

Onion

4 Tbsp

Coarse salt

500 Gr

Sugar

1 Tsp

Nutmeg

1 Tsp

Curcuma

1 Tsp

Mustard seeds

1 Tsp

Celery salt

1 Tbsp

Cornstarch

1 Unit(s)

Yellow pepper

350 Ml

White vinegar

Preparation time: 60 min

Mise-en-place

The day before, brine all the vegetables (i.e; salting them generously). Make sure to rinse them thoroughly and then chop them into small cubes.
Cooking

Cook everything together for an hour, so all the flavors are shared to one another of the ingredients. Reserve.
Preserving

In sterile pots (the best are the Bernardin ones), pour in some relish while still hot et voilà.

Salting the vegetables the night before is what will be making a difference in a matter of taste for the relish. Same goes for the lacto-fermented recipes.

Cooking schedule