This relish can liven up spring and summertime favorites like hot dogs, barbecued meats, grilled cheese, or cold-cut sandwiches.
Ingredients
- 1 lb. cucumber, seeded
- 2 large jalapeños, seeded
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
Preparation
- Use the shredding blade in the food processor to shred the cucumbers and jalapeños. (You can also grate or finely chop the vegetables by hand.)
- Place the shredded vegetables on a clean kitchen towel and sprinkle with salt. Toss with your fingers to mix. Let stand for 5 minutes. Wrap the towel around the vegetables, hold it over the sink, and twist the towel to wring out the liquid.
- Put the cucumber mixture into a medium bowl, add the apple cider vinegar and sugar, and stir to mix. Refrigerate 4 hours or longer until serving.
- Keeps for up to 2 weeks in the refrigerator, tightly covered.
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