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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.

L'idée déco

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: 60.00 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.

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