Cucumber and Raisin Relish With Mustard Seeds

condiment raisin cucumber side pickles vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Katherine Sacks

Makes about 2 1/2 cups

Source

Ingredients

1/2 cup apple cider vinegar

2 tablespoons light brown sugar

2 teaspoons kosher salt

2 teaspoons mustard powder

1 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces

1/3 cup finely chopped onion

2 ounces golden raisins (about 1/3 cup)

2 teaspoons mustard seeds

Method

Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.

Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.