quick cucumber relish

quick cucumber relish

makes 3 cups

2 medium cucumbers, cut into medium dice

2 fresh red chili peppers, finely chopped (more seeds = spicier relish)

1/2 cup red wine vinegar

1/2 cup water

1/4 cup granulated sugar

1/2 tsp salt

1 tsp whole peppercorns (any color)

4 tbsp basil, cut into chiffonade

1. place all ingredients except the basil in a medium saucepan and simmer over medium heat for 10 minutes. remove from the stove and allow to cool for 1o minutes.

2. once cool, add the basil and pour the mixture into a glass jar. seal the jar tightly and chill in the refrigerator until ready to use. relish is ready to use once fully chilled and will keep for one week.


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