Cucumber and Raisin Relish with Mustard Seeds

Name: Cucumber and Raisin Relish with Mustard Seeds
Yield: 4 servings
Ingredients: 1 1/2 cup apple cider vinegar; 1 2 tablespoons light brown sugar; 1 2 teaspoons kosher salt; 1 2 teaspoons mustard powder; 1 1 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces; 1 1/3 cup finely chopped onion; 1 2 ounces golden raisins (about 1/3 cup); 1 2 teaspoons mustard seeds

From the kitchen of Carly

Tangy and crunchy, this pickle-like relish balances sharp mustard and vinegar against sweet raisins and crisp cucumber. Mustard seeds pop between your teeth. Serve it alongside roasted meats, cheese boards, or spoon it over grain bowls for brightness that cuts through richness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup apple cider vinegar
12 tablespoons light brown sugar
12 teaspoons kosher salt
12 teaspoons mustard powder
11 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces
11/3 cup finely chopped onion
12 ounces golden raisins (about 1/3 cup)
12 teaspoons mustard seeds

Instructions

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.