My husband's garden is growing by leaps and bounds and he has discovered that one can plant too many cucumbers! I'm thinking that homemade pickle relish for the Fourth of July (or any day, for that matter!) would be a nice surpise and a treat. It's on my schedule for today and wanted to share it here.
Homemade Pickle Relish
2 cups finely minced cucumber
½ cup finely chopped onion
1 teaspoon salt
½ cup cider vinegar
1/4 cup brown sugar
2 teaspoons powdered mustard (I like the hot Chinese variety)
1 teaspooncornstarch dissolved in 1 teaspoon water
Toss cucumber and onion with 1 teaspoon of salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 tsp salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about ½ cup. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir in the mustard. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a jar or bowl and chill, uncovered, until cold.
Keep relish refrigerated. It should last approximately a month.
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