Quick Dill Pickle Relish
The Washington Post, May 23, 2007
- Cuisine: American
- Course: Condiment
- Features: Fast
Summary:
The firm texture and balanced flavor of small French pickling cucumbers make them the best choice to use for this relish, although regular pickling cucumbers or English seedless cucumbers will do just fine.
Makes about 2 1/2 cups (8 servings)
Ingredients:
- 3/4 pound pickling cucumbers, cut into 1/8- to 1/4-inch dice
- 3 tablespoons finely chopped dill
- 2 tablespoons white wine vinegar, or more to taste
- 2 medium cloves garlic, smashed
- 1 tablespoon grapeseed or canola oil
- Pinch crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Directions:
Combine the ingredients in a medium bowl. Let sit for 30 minutes at room temperature, stirring occasionally. Discard the garlic cloves. Season with more vinegar and salt and pepper to taste, and serve.
Recipe Source:
From food writer Tony Rosenfeld.
Tested by Larry Nista for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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