Cucumber Relish
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 367. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 large cucumber (12 ounces)
- 1 small onion
- 3 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- 1/4 teaspoon dried dillweed or dried mint, crushed
- 1/8 teaspoon salt
- Several dashes bottled hot pepper sauce
Instructions
- Slice cucumber in half lengthwise; scoop out seeds and discard. Using a food processor or food grinder with a coarse blade, process or grind cucumber and onion (or finely chop by hand). Drain. Stir in vinegar, sugar, oil, dillweed or mint, salt, and pepper sauce. Cover; chill 8 hours before serving. Store in the refrigerator up to 1 week. Serve with frankfurters or hamburgers.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Thai spicy vinegared cucumber relish.jpg" by Susan Slater; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Thai_spicy_vinegared_cucumber_relish.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.