Sauces, conserves & preserves
Cucumber celery relish
A simple to follow recipe for gently spiced sweet and sour relish. This goes well with fish, chicken or even bread and cheese. It's a good way to use up that half cucumber and end of a head of celery that would otherwise languish in the salad drawer.
Ingredients
- ½ cucumber, finely diced
- salt
- 2 stalks celery, finely diced
- 4 tbsp rice or white wine vinegar
- 1½ tsp fresh ginger, peeled and grated
- 2 tsp caster sugar
- 1½ tsp mustard seeds
- 1 tsp dill seed
- ½ medium onion, very finely diced
- ½-1 green chilli, deseeded and very finely chopped
Method
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Step 1
Spread the cucumber dice out in a colander and sprinkle with ½ teaspoon of salt. Leave to drain for 30 minutes, then rinse and pat dry. Mix with the celery.
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Step 2
Place the vinegar, ginger, sugar and seeds in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then add the onion and chilli, stir and draw off the heat. Mix with the cucumber and celery.
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Step 3
Cool and leave for 30 minutes or up to 24 hours, covered and in the fridge. This will keep for up to a week in a jar in the fridge.
