Quick Sweet and Spicy Cucumber Relish
This pickled cucumber relish is just enough for a few meals, and it takes only about 15 minutes of prep time. There’s no need to mess with a canning kettle and numerous jars—just chop the vegetables, chill, and enjoy!
by Diana Rattray
This cucumber relish is a fabulous, refreshing combination with some spiciness and sweetness from Thai-style sweet chili sauce. The relish is similar to a salsa, but made primarily with cucumber. If you crave more heat, add a chopped hot chile pepper, crushed red pepper flakes, or a bit of sambal. The recipe makes about 2 cups, and should be good for up to 6 days in the refrigerator.
Quick Sweet and Spicy Cucumber Relish
This pickled cucumber relish is just enough for a few meals, and it takes only about 15 minutes of prep time. There’s no need to mess with a canning kettle and numerous jars—just chop the vegetables, chill, and enjoy!
Ingredients
- 1 medium cucumber, diced, about 1 cup
- 1 medium tomato, or a small red bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons sweet chili sauce, Thai style
- Salt and pepper, to taste
Instructions
- Combine the vegetables and cilantro or parsley in a bowl. In another bowl, whisk together the vinegar and sweet chili sauce. Toss with the vegetables and add salt and pepper, to taste.
- Refrigerate for at least 30 minutes before serving.
- Store the relish in the refrigerator in an airtight container or jar.
- Makes 2 cups.
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