Our spicy cucumber relish just isn’t about the heat. There’s a touch of sweetness here, too, making it a flavorful foil to all sorts of fried or barbecued meats. It’s tasty served as a side to steak or simply sprinkled atop a hot dog. But don’t overlook it as a salad topping, too. It brings life to a plain Jane salad without tipping the scale on calories.
The recipe calls for green chili peppers. Jalapeños are, of course, a great choice, but other green chilies work as well. Opting for a milder Anaheim pepper or a hotter serrano are all simple swaps.
Spicy cucumber relish, if stored properly, can last for up to a month sealed in a sterilized jar and refrigerated. When opened (or if serving it immediately), use the relish within one week.
Like this recipe? You’ll love these too:
- Habanero Relish: Want a condiment that’ll light things up? Habs deliver here.
- Cranberry Jalapeño Relish: This one is an excellent fiery side for holidays and special meals.
- Piri-Piri Hellfire Brandy: This spicy condiment is so tasty when drizzled over chicken.
Spicy Cucumber Relish
- 4 baby cucumbers
- 1 yellow onion
- 2 green chili peppers Jalapeño works well
- 1/4 cup sugar
- 1 teaspoon mustard seeds
- 1/4 cup vinegar
- 1/2 cup water
- 1 teaspoon salt
- Chop the cucumbers into small cubes.
- Peel and finely chop the onion.
- Slice the chilies, removing the seeds prior.
- Combine the cucumber cubes, onion, and chili in a bowl with the mustard seeds and salt.
- Heat the vinegar, sugar, and water until boiling.
- Add the cucumber mixture to a sterilized jar, then pour over the liquid.
- Seal the jar and refrigerate when cooled.
- Keep in the refrigerator for up to 1 month and use within a week of opening.