Cucumber Relish | Homemade & Crunchy

Dice cucumbers, onions, and bell peppers very finely. Mix with salt in a large bowl. The salt extracts water from the vegetables, which is crucial for the later texture and taste. Cover the bowl and let it sit in the refrigerator for 24 hours.

After the resting period, transfer the vegetables to a fine sieve and let them drain for a few minutes. Rinse thoroughly with cold water to remove excess salt, then drain well again. Firmly squeeze out any remaining liquid with clean hands.

In a medium saucepan, whisk the cornstarch smoothly with the apple cider vinegar. Add sugar, mustard seeds, turmeric, nutmeg, and pepper. Bring to a boil over medium heat, stirring constantly, until the sugar has dissolved and the liquid becomes clearer.