Uncooked Dill Cucumber Relish: A Taste of Freshness

There’s something profoundly satisfying about a relish that requires no cooking, a vibrant condiment that captures the pure essence of its ingredients. For me, this Uncooked Dill Cucumber Relish is a summer staple, a jar of sunshine and cool refreshment that I can whip up in minutes. I remember my grandmother, a woman who believed in the magic of simple, fresh ingredients, always having a jar of this on hand. She’d serve it with everything from grilled fish to simple sandwiches, its crisp, zesty flavor a welcome counterpoint to richer dishes. The aroma of fresh dill mingling with the sharp tang of vinegar, all punctuated by the cool crunch of cucumber, still transports me back to those warm afternoons in her kitchen. It’s a testament to how the most humble ingredients, treated with respect, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (No Cooking Required)
• Total Time: 1 hour 15 minutes (includes draining time)
• Servings: 8
• Yield: Approximately 4 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This relish is incredibly straightforward, relying on a few key players to deliver its bright, refreshing flavor.

• 7 cucumbers, peeled
• 1 large onion, thin chopped
• 1⁄2 teaspoon pepper
• 1⁄2 cup white vinegar
• 1 1⁄2 teaspoons dill seeds OR 3 teaspoons fresh dill, finely chopped

Optional Sweetness: For those who prefer a touch of sweetness to balance the tang, you can add 1 cup of sugar.

Equipment Needed

The beauty of this recipe lies in its simplicity, and you won’t need a complicated arsenal of kitchen gadgets.

• Colander
• Tea towel or paper towels
• Large mixing bowl
• Measuring cups and spoons

Instructions

Creating this uncooked relish is a testament to the power of letting ingredients shine. The key is to extract as much moisture as possible from the cucumbers and onion to ensure a crisp, flavorful result that doesn’t become watery.

1. Prepare the Cucumbers: Begin by peeling all 7 cucumbers. Once peeled, chop them finely. A food chopper is ideal for achieving a consistent, fine dice, but a sharp knife and a steady hand will also do the trick. The goal is small, uniform pieces.
2. Drain the Vegetables: Place the chopped cucumbers into a colander. If you’re using a food chopper, you can often chop the onion directly over the colander as well. If chopping the onion separately, ensure it’s thin chopped and add it to the colander with the cucumbers. Let the mixture drain in the colander for about 1 hour. This crucial step removes excess moisture, preventing a watery relish.
3. Dry the Vegetables: After an hour of draining, the vegetables will have released a significant amount of liquid. It’s important to dry them thoroughly. Use a clean tea towel or paper towels to gently but firmly blot and press the cucumber and onion mixture, absorbing any remaining moisture. The drier the vegetables, the better the texture and shelf-life of your relish.
4. Combine the Ingredients: Transfer the dried cucumber and onion mixture to a large mixing bowl. Add the 1⁄2 teaspoon of pepper, the 1⁄2 cup of white vinegar, and your choice of dill seeds (1 1⁄2 teaspoons) or fresh dill (3 teaspoons, finely chopped).
5. Mix and Store: Mix all the ingredients well to ensure everything is evenly distributed. Your uncooked dill cucumber relish is now ready to be stored and enjoyed.
6. Chill and Develop Flavor: For the best flavor, store the relish in the refrigerator. It will continue to meld and develop its characteristic tang and dill notes as it chills. It’s best to let it sit for at least a few hours, or ideally overnight, before serving. The relish will keep in the refrigerator for about a week.

Tip for Sweetness: If you find yourself craving a sweeter relish, this is the point at which you would incorporate it. For a noticeable sweetness, stir in 1 cup of sugar along with the other ingredients in step 4. Ensure it’s fully incorporated before storing.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes benefit from a few insider tips. For this uncooked relish, precision in draining and ingredient quality are paramount.

• Cucumber Choice: For the best texture and flavor, opt for firm, unwaxed cucumbers. English cucumbers or Kirby cucumbers are excellent choices as they have fewer seeds and a crisper texture. If using standard garden cucumbers, be sure to scoop out the watery seed core before chopping.
• Draining Technique: Don’t underestimate the power of a good drain! If you find your relish is still a bit wet after the initial hour, you can gently squeeze out more liquid. A fine-mesh sieve can also be helpful if you don’t have a colander that allows for effective pressing.
• Dill Intensity: Dill seeds offer a more concentrated, slightly earthier dill flavor. Fresh dill, on the other hand, provides a brighter, more herbaceous aroma. Choose based on your preference, or even use a combination for a layered dill experience. Ensure fresh dill is chopped very finely to distribute its flavor evenly.
• Onion Bite: If you find raw onion too pungent, you can rinse the chopped onion under cold water after chopping and before adding it to the colander with the cucumbers. This helps to mellow its sharp bite while retaining its flavor.

Serving & Storage Suggestions

This Uncooked Dill Cucumber Relish is incredibly versatile, acting as a bright, refreshing condiment that elevates a wide range of dishes.

Serving: It’s a perfect accompaniment to grilled meats and fish, adding a zesty counterpoint to their richness. Try it spooned over smoked salmon, mixed into tuna salad or chicken salad for an extra layer of flavor, or served alongside cold cuts and sandwiches. It’s also a delightful addition to potato salads and coleslaws, or even as a vibrant topping for hot dogs and hamburgers.

Storage: Properly stored, this relish will keep well in the refrigerator for about a week. Ensure it is always kept in an airtight container to maintain its freshness and prevent it from absorbing other odors. Because it’s uncooked and relies on vinegar for preservation, it’s not recommended for freezing, as the texture of the cucumbers may become mushy upon thawing.

Nutritional Information

While this relish is all about fresh flavor and is generally low in calories, the exact nutritional breakdown will vary slightly based on the size of the vegetables and any optional additions like sugar.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	51.7 kcal	–
Calories from Fat	2.1 kcal	–
Total Fat	0.4 g	1%
Saturated Fat	0.1 g	1%
Cholesterol	0 mg	0%
Sodium	6.9 mg	0%
Total Carbohydrate	11.8 g	4%
Dietary Fiber	1.8 g	6%
Sugars	5.2 g	6%
Protein	2 g	4%

Note: Nutritional values are estimates and do not include optional sugar. Daily values are based on a 2,000 calorie diet.

Variations & Substitutions

While the classic combination is hard to beat, you can certainly put your own spin on this refreshing relish.

• Herb Swap: If you’re not a fan of dill, consider other fresh herbs like chives, parsley, or a blend of dill and parsley. Finely chopped tarragon can also add a lovely anise note.
• Vinegar Variations: While white vinegar provides a clean, sharp tang, you could experiment with apple cider vinegar for a fruitier profile or rice wine vinegar for a milder, more delicate acidity.
• Adding Spice: For a touch of heat, add a pinch of red pepper flakes or a finely minced jalapeño pepper to the mix.
• Sweetness Adjustment: The amount of sugar can be adjusted to your personal preference. If adding sugar, taste and adjust as needed, incorporating it gradually.

FAQs

Q: Why is it important to drain the cucumbers and onions for so long?
A: Draining for an hour removes excess moisture, preventing the relish from becoming watery and ensuring a crisp, well-textured condiment.

Q: Can I use fresh dill instead of dill seeds?
A: Yes, absolutely! Use 3 teaspoons of finely chopped fresh dill for every 1 ½ teaspoons of dill seeds.

Q: How long will this relish last in the refrigerator?
A: This uncooked relish will stay fresh in an airtight container in the refrigerator for approximately one week.

Q: Can I add sugar to this relish?
A: Yes, you can add up to 1 cup of sugar if you prefer a sweeter relish. It’s best to add it along with the other ingredients during the mixing stage.

Q: What if I don’t have a food chopper?
A: A sharp knife and a steady hand are perfectly fine for chopping the cucumbers and onions finely. The key is to achieve small, uniform pieces.

Final Thoughts

This Uncooked Dill Cucumber Relish is more than just a condiment; it’s a celebration of freshness. It’s a reminder that sometimes, the simplest things are the most profound. The crisp, cool bite of cucumber, the bright herbaceousness of dill, and the subtle tang of vinegar come together in perfect harmony. I encourage you to give this recipe a try, especially during those warmer months when fresh produce is at its peak. It’s incredibly rewarding to create something so vibrant and delicious with such minimal effort. Serve it with your favorite summer barbecue fare, a simple grilled piece of fish, or even just alongside some crusty bread. I’d love to hear how you enjoy this taste of pure, uncooked goodness!