• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Cucumber relish

Cucumber relish
( MAKES about 1 litre )

Publication: Bite

Bite

Ratings: 4.5 / 5 FROM 2

Cucumber relish

4.5 / 5 FROM 2

This recipe, shared by Bite reader Jan Agar, has stood the test of time. It was given to her many years ago by a very old friend who, in turn, got it from a very old friend of her late mother.

Ingredients

2 Cucumbers, large, peeled and roughly chopped
2 Green apples, or any other tart apples, peeled and roughly chopped
1 Onion, peeled and roughly chopped
1 Green capsicum, deseeded and chopped
1 Red capsicum, deseeded and chopped
1 Carrot, grated
1 tsp Salt
3 cups Malt vinegar
2 cups Sugar
¼ tsp Mustard powder
¼ tsp Cayenne pepper
3 tsp Curry powder
1 tsp Cloves, whole
1 tsp Allspice berries
1 Tbsp Cornflour

Directions

  1. Put chopped cucumber, apple, onion and capsicums in a blender, about 1 cup at a time, and blend a few seconds until chopped to fairly small pieces.  Add grated carrot. Put all veges in a large bowl, add salt, cover and stand overnight.
  2. Next day put veges and their liquid in large saucepan, simmer uncovered over low heat until tender, about 15 minutes.
  3. Add 2½ cups of the vinegar and the sugar. Put dry mustard, cayenne, 2 teaspoons of the curry powder, cloves and allspice in small muslin or cheesecloth bag and add to the saucepan. Stir over low heat until sugar is dissolved. Increase heat, bring to boil uncovered, and stir occasionally for 20 minutes.  Remove muslin bag.  
  4. Mix cornflour to a smooth paste with remaining ½ cup vinegar, add to mixture with the remaining 1 teaspoon curry powder. Stir over medium heat until mixture boils and thickens slightly. Reduce heat, simmer gently uncovered 25 minutes or until thick.
Your rating?
comment

http://www.bite.co.nz/recipe/12429/Cucumber-relish/

Collections you may like

Sweet preserves

Sweet preserves

Fermented foods: From miso to sauerkraut

Fermented foods: From miso to sauerkraut

Quick pickles

Quick pickles

Condiments to perk up your meals

Condiments to perk up your meals

Stories you may like

Jam: how to set

Jam: how to set

Simon Gault
Scoby drinks and other probiotic, fermented foods

Scoby drinks and other probiotic, fermented foods

Suzanne Dale
Preserving: Quick tips

Preserving: Quick tips

Warren Elwin
Preserving know-how

Preserving know-how

Comments

  • Spyhill
    Spyhill
    added 385 days ago

    I've started the process of this relish but since there's no instructions on putting it in the jars I guess I go looking for another recipe that tells me how?? Sorry but I'm just a novice at this making relish and pickles thing.

    • Flag comment for moderation
  • MacThistle
    MacThistle
    added 769 days ago

    Nice and easy to make and very tasty. Put used 2 tsp of salt instead of one as such alot of vege to cover. Definitely recommend this one.

    • Flag comment for moderation

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • THE salted caramel cookies

    THE salted caramel cookies

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • No-bake chocolate, apricot and pistachio nut slice

    No-bake chocolate, apricot and pistachio nut slice

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's romantic Valentine's menu

  • Lunchbox fillers

  • Summer vegetables

  • Barbecue inspiration

  • Summer berries

  • Stone fruit recipes

  • Jan Bilton does schnitzel 3 ways

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Smoked salmon and cucumber spread

    Smoked salmon and cucumber spread

  • Thai beef salad

    Thai beef salad

  • Cucumber maki roll

    Cucumber maki roll

  • Sushi burger

    Sushi burger

  • White Sangria

    White Sangria

  • Kiwi fish burger

    Kiwi fish burger

  • Bread and butter pickles

    Bread and butter pickles

  • Lamb and silverbeet pie with cucumber yoghurt

    Lamb and silverbeet pie with cucumber yoghurt

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top