Thursday, August 5, 2010

Cucumber-Jalapeno Relish

This recipe is the product of yet another CSA situation. They keep sending us tons of jalapenos. I can use up maybe one jalapeno or so per week, but 8?!?! Not so much. My stomach lining is fragile enough already. Anyway, I first wanted to make a jalapeno jelly, but I couldn't be bothered (yet) to go out an buy gelatin. Well, I saw a big fat cucumber in the fridge and I imagined that they would be perfect together. Cool, crisp, refreshing cucumber against the spicy pepper. It was perfect. Extremely hot. EXTREMELY hot, but very good. I think this would make a nice birthday gift for a friend (oh wait...I did give it as a birthday gift to a friend) and I loved it on the turkey sausage burgers that the Bards whipped up for us.
Cucumber Jalepeno Relish
1/2 large cucumber
1 small vidalia onion
5 jalepenos
1 cupe white vinegar
3 Tbs. sugar
3 Tbs. salt
1/2 cup water

1. Peel and seed the cucumber and dice it into small cubes.
2. Seed the jalapeno and remove the white (hot) stem. Dice the jalapeno into small cubes.
3. Dice the onion into similarly small cubes.
4. Mix the onion, cucumber, jalapeno in a large bowl. Mix vinegar, salt, sugar, and water until the sugar and salt are incorporated and pour over the veggies. Store in plastic containers in the fridge until you are ready to enjoy.


  1. said friend's girlfriend thinks it's delish.

  2. said Bard also thinks its delish

  3. This is not related to the cucumber relish, but I am moving to Corcoran Street, between 17th and New Hampshire, in a week (down from Connecticut the state) and also love to cook! I will keep an eye out for you!

  4. Welcome to the neighborhood Jane! This is the very best address in DC. I'll be the one walking down Corcoran Street pushing a gigantic granny cart, packed to the gills!