Bon Appetit/August 2003

Sweet Cucumber Relish
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
7 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups boiling water 1/3 cup coarse kosher salt 2-1/2 cups 1/4-inch cubes seeded peeled cucumbers (from 2 large)
3/4 pound pickling cucumbers, scrubbed, cut into 1/4-inch cubes 3 cups finely chopped onions 3 cups sugar
1-1/2 cups distilled white vinegar 1 cup finely chopped cored unpeeled Granny Smith apple 3/4 cup finely chopped celery
1/4 cup chopped red bell pepper 1/4 cup all purpose flour 2-1/2 teaspoons turmeric
3/4 cup water



1 Mix 3 cups boiling water and salt in large glass bowl. Mix in all cucumbers and onions. Cover; refrigerate overnight.
2 Drain cucumber mixture. Rinse; drain again. Place in heavy large nonreactive pot. Add sugar, vinegar, apple, celery, bell pepper, and mustard seeds. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer until cucumbers are crisp-tender and liquids are reduced to syrup, stirring often, about 10 minutes.
3 Mix mustard powder, flour, and turmeric in small bowl. Gradually add 3/4 cup water, whisking until smooth. Whisk mustard paste into cucumber mixture; return to boil, stirring often. Boil gently until cucumbers are translucent and relish thickens, stirring often, about 15 minutes. Cool 1 hour. Cover; chill.

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