Cucumber Relish

Cucumber relish is very popular with sausages, look what carries every hotdog vendor in New York: ketchup, mustard, sauerkraut and cucumber relish.

  • Diced cucumbers without ends and seeds, 1 kg, 2.2 lb
  • Finely diced onion, 200 g
  • Salt, 9 g, 1-1/2 tsp
  • Vinegar, 150 ml
  • Sugar, 150 g
  • White pepper, 2 g, 1 tsp
  • Mustard seed, 10
  • Cut up fresh dill, 1 small sprig
  • 1/2 pint or pint jars


  1. Except dill, place all ingredients in pot, mix and leave for 20 minutes.
  2. Bring to a boil and simmer until mixture is thicker. Add chopped dill at the end of cooking process.
  3. Fill hot relish into 1/2 pint jars. Remove air bubbles. Tighten lids.
  4. Place jars in a canner and bring water to a boil. Process at 212° F, 100° C for 10 minutes.

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