Paleo Classic Relish

Total time1 hr 40 min

Prep time20 min

Cook time20 min

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Ingredients

16 servings

4 cups english cucumbers, finely chopped (about 3 medium cucumbers)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 cup yellow onion, finely chopped (about 1 medium onion)
½ cup green bell pepper, finely chopped
½ cup red bell pepper, finely chopped
2 tbsp kosher salt
1 cup white distilled vinegar
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp mustard seed
½ tsp celery seed
¼ tsp ground turmeric

Instructions

1
Combine the chopped cucumbers, onion, and both bell peppers in a large mixing bowl. Sprinkle the kosher salt over the vegetables and toss to coat. Let stand at room temperature for 1 hour, until the vegetables have released a significant amount of liquid.
2
Transfer the salted vegetables to a colander and rinse thoroughly under cold running water. Press firmly with your hands or the back of a spoon to squeeze out as much liquid as possible — the vegetables should feel noticeably drier.

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