Homemade Pickle Relish is the perfect accompaniment for burgers and hot dogs at your next BBQ. The tart and sweet flavors go together perfectly, and the fresh dill puts it over the top. This doesn't take forever to make, and easily double or triple the recipe for a big crowd, or freeze portions. Relish perfection! Relish keeps, chilled, for up to 1 month.
2cupsKirby cucumberspeeled and finely chopped (about 3 Kirby cukes)
1/2cupyellow onionfinely chopped
Kosher salt
1/2cupdistilled white vinegar
1/4cupgranulated sugar
1tspcorn starch dissolved in 1 teaspoon water
1tbspfresh dillchopped
Instructions
Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and let drain for 3 hours.
Place cucumbers and onion in cheese cloth (or a kitchen towel) and squeeze out as much liquid as possible.
Bring vinegar, sugar and 1/4 teaspoon salt to a boil in a medium heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 - 4 minutes.
Add cucumber-onion mixture and simmer, stirring, for 2 minutes.
Stir cornstarch slurry, then stir into relish.
Mix in dill.
Simmer, stirring, for 1 minute.
Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.