Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Retro Cucumber Relish
Here is a traditional cucumber relish, it's great on sandwiches and a cheese board.
4.42
from
41
votes
Print
Pin
Course:
Preserves
Cuisine:
Old Favourites
Prep Time:
30
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
8
jars
Calories:
Author:
Julie
Ingredients
1
kg
cucumber
1
Tbs
salt
25
gm fresh ginger grated
5
chillies chopped
15
gm ground tumeric
250
gm brown onion chopped
460
gm brown sugar
950
ml
vinegar
1/2
cup
corn flour
1/2
cup
water
1 1/2
tsp
mustard seeds
Instructions
Thinly slice the cucumber on a mandolin.
Sprinkle the cucumber with salt to draw out some of the moisture. Leave to sit for 1/2 hour.
Prepare jars and lids by washing them in warm soapy water.
Turn the oven onto 120 degrees.
Once the glasses are clean place them on a tray and into the oven to sterilise.
After 15 minutes turn the oven off but leave the glasses in the oven.
Wash the salt off the cucumber.
Combine the cornflour and water until a smooth paste forms. Reserve for later use.
Combine all the remaining ingredients in a large saucepan and allow to simmer gently for 40 minutes whilst stirring.
Add the cornflour paste to the relish and stir until the mixture has thickened.
Remove the relish from the heat and carefully pour the hot mixture into the hot jars.
Fill the jars within a centimetre of the top and put the lid on straight away to get a vacuum seal.