A trio of relish recipes

Name: A trio of relish recipes
Yield: for lots of people
Cuisine: British recipes
Ingredients: For the cucumber salad; 1 cucumber, peeled, halved lengthways and thinly sliced; 1 tsp sea salt; 1 tsp sugar; 4 tbsp white wine vinegar; 1 tbsp mustard seeds; 1 tbsp chopped fresh dill; For the pickled red onion; 1 red onion, thinly sliced; 125ml red wine vinegar; 3 tbsp sugar; 2 tbsp white mustard seeds; For the red onion jam; 3 tbsp oil; 6 red onions, thinly sliced; 1 fresh thyme sprig; 3 tbsp sugar; 2 tbsp red wine vinegar; 1 tbsp redcurrant jelly

Easy
January 2009

Easy
January 2009

for lots of people

Try one of these three relish recipes – a pickled cucumber salad, pickled red onion and red onion jam. They are perfect served with sandwiches, on a cheeseboard or with cold meats.

Save recipe

Save

Save recipe Print

Rate

Ingredients

For the cucumber salad

1 cucumber, peeled, halved lengthways and thinly sliced
1 tsp sea salt
1 tsp sugar
4 tbsp white wine vinegar
1 tbsp mustard seeds
1 tbsp chopped fresh dill

For the pickled red onion

1 red onion, thinly sliced
125ml red wine vinegar
3 tbsp sugar
2 tbsp white mustard seeds

For the red onion jam

3 tbsp oil
6 red onions, thinly sliced
1 fresh thyme sprig
3 tbsp sugar
2 tbsp red wine vinegar
1 tbsp redcurrant jelly

Method

To make the pickled cucumber salad

Place the cucumber in a colander and sprinkle with 1 tsp sea salt. Set aside for 1 hour.
Rinse and pat dry with kitchen paper. Place in a bowl and mix with sugar, white wine vinegar, mustard seeds and chopped fresh dill. Season with black pepper.

To make the pickled red onion

Put the red onion in a bowl. Bring the red wine vinegar, sugar and 1 tbsp water to the boil in a small saucepan. Reduce the heat and simmer for 1 minute. Add white mustard seeds and pour over the onion.
Leave for 4 hours or overnight, if you have time. Drain to serve.

To make the red onion jam

Put 3 tbsp oil in a large, heavy-based saucepan over a low heat and cook the red onions with 1 fresh thyme sprig for 15 minutes, until the onions are soft but not coloured.
Add sugar and red wine vinegar and cook for another 15 minutes until the onions start to caramelise. Add redcurrant jelly and season well, then remove from the heat. Set aside to cool, then remove the thyme sprig and serve.