A trio of relish recipes

Method

To make the pickled cucumber salad

1. Place the cucumber in a colander and sprinkle with 1 tsp sea salt. Set aside for 1 hour.
2. 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

1. 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.
2. Leave for 4 hours or overnight, if you have time. Drain to serve.

To make the red onion jam

1. 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.
2. 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.