Cucumber and Onion Relish for Winter

Cooking method

1. Step 1:

   

   How do you make cucumber and onion relish for winter? Gather all the ingredients listed in the recipe. Any cucumbers will do, even ones with blemishes. Adjust the dill to your taste — a smaller bunch, or a big one if you love a pronounced dill flavor. Wash and dry the cucumbers and herbs.

2. Step 2:

   

   If the cucumbers have tough or badly damaged skin, it's best to peel it off. Cut the cucumbers into rounds, half-moons, or quarters, whichever you prefer.

3. Step 3:

   

   Put the cucumbers in a suitably sized pot. Peel the onion, rinse it, and pat it dry with paper towels. Cut the onions into thin half-rings or quarter-rings and add them to the cucumbers.

4. Step 4:

   

   Chop the dill, not too fine. Add it to the cucumbers and onions.

5. Step 5:

   

   Add the sugar, salt, vinegar, and refined vegetable oil to the pot.

6. Step 6:

   

   Mix everything thoroughly and let it sit for two to three hours.

7. Step 7:

   

   Once the cucumbers have steeped and given off plenty of juice, set the pot on the stove. Bring it to a boil over high heat, then lower to medium and cook the cucumbers for about 5–7 minutes. Stir the relish now and then — gently, so the cucumbers keep their shape. When the color changes, you're ready for the next step.

8. Step 8:

   

   Sterilize the jars and lids however you like — in the oven, over a water bath, or in the microwave. Pack the hot relish into the sterilized jars and seal right away. Turn the jars upside down, wrap them in a warm blanket, and leave them like that until they've cooled completely.

9. Step 9:

   

   The cucumber and onion relish is ready for winter! Store it in any dark, cool spot — it keeps for a long time.

10. Step 10:

    

    Serve it with meat, kebabs, potatoes, or any other side. Incredibly good!