Makes about1 1/2 cups
- Active time:25 min
- Start to finish:4 3/4 hr (includes cooling)
June 2009
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator (particularly if you’re making our ultimate burger. It’s a project that easily fits into your culinary repertoire.
-
2
cups
finely chopped cucumber (about 3 Kirby cucumbers)
-
1/2
cup
finely chopped onion
-
1/2
cup
distilled white vinegar
-
1/4
cup
sugar
-
1
teaspoon
cornstarch dissolved in 1 teaspoon water
-
Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
-
Bring vinegar, sugar, and 1/4 tsp salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
Cooks’ note: Relish keeps, chilled, 1 month.
