Equipment
* optional
Ingredients
Vegetables
- 500 g persian or english cucumbers, unpeeled, very thinly sliced (about 3mm half-moons)
- 150 g orange bell pepper, diced into 5mm cubes
- 80 g red onion, finely diced
Fresh Herbs
- 8 g fresh dill, finely chopped (about 3 sprigs)
- 5 g fresh mint, finely chopped (about 4 sprigs)
Dressing
- 80 ml fresh orange juice
- orange zest, finely grated
- 60 ml sherry vinegar
- 15 g honey
- 10 g kosher salt
- freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 14 kcal
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 0 g
- Saturated Fat
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash cucumbers thoroughly and pat dry. Using a mandoline or sharp knife, slice into thin half-moons about 3mm thick. Uniform slices ensure even salting and consistent texture.
Finely dice the red onion into 3mm pieces and the orange bell pepper into 5mm cubes. Keep them separate on the cutting board.
Finely chop the dill and mint leaves. Zest the orange with a microplane, taking only the bright outer layer and avoiding the bitter white pith. Set aside.
Place sliced cucumbers in a fine-mesh strainer set over a bowl. Toss with 8g of the kosher salt until evenly coated. Let drain in the refrigerator for 30 minutes; the salt will pull excess moisture from the cucumbers and concentrate their flavor.
While the cucumbers drain, juice the orange and strain out pulp and seeds. In a medium mixing bowl, whisk together 80ml orange juice, orange zest, 60ml sherry vinegar, 15g honey, remaining 2g salt, and a few grinds of black pepper until the honey dissolves completely.
After draining, gently pat the cucumbers dry with a clean kitchen towel. Transfer them to a large mixing bowl along with the diced red onion, orange bell pepper, dill, and mint.
Pour the dressing over the vegetable mixture. Toss gently with a spoon or tongs until everything is evenly coated. Take care not to bruise or crush the cucumber slices.
Transfer the relish to a glass storage container, seal, and refrigerate for at least 1 hour before serving. Stir gently before using. The relish keeps its bright crunch for 3 days and stays pleasant up to 5 days.
Chef's Notes
- Salting and draining the cucumbers is the single most important step; skipping it produces a soggy relish that waters down everything it touches.
- Sherry vinegar from Spain (often labeled vinagre de Jerez) has a nutty, complex tang that rice or white wine vinegar cannot replicate, so source it specifically when possible.
- Make the relish at least 2 hours ahead of serving so the herbs bloom into the dressing and the onion mellows from sharp to sweet.
- Toss gently at every stage; aggressive mixing bruises cucumber slices and releases more moisture than salting alone can account for.
- Use within 5 days for best crunch; after day 4 the texture softens and is best repurposed as a topping where it will be cooked briefly.
Storage
Refrigerator: 5 days — Store in a sealed glass container; texture softens after day 4.
Troubleshooting
Relish is watery and pools liquid at the bottom of the bowl
Cause: Cucumbers were not salted and drained before combining
Fix: Strain off the pooled liquid and add a fresh pinch of salt and a splash of sherry vinegar to rebalance
Prevention: Always salt the sliced cucumbers and drain for a full 30 minutes, then pat dry
Relish tastes harsh or overly sharp
Cause: Too much sherry vinegar for the volume of vegetables, or underbalanced sweetness
Fix: Add a few more milliliters of orange juice and a small pinch of honey, then chill 20 minutes
Prevention: Taste the dressing before pouring; oranges vary widely in sweetness
Relish has a bitter aftertaste
Cause: Orange zest included some of the white pith
Fix: Cannot be fully removed once incorporated; dilute by doubling all other ingredients next time
Prevention: Zest only the brightly colored outer layer using light pressure on the microplane
Cucumbers are limp and mushy by day 3
Cause: Old cucumbers with thick skins, or cucumbers sliced too thinly and bruised
Fix: Cannot be reversed; consume within 24 hours or repurpose as a sauce for grilled fish
Prevention: Choose firm, fresh Persian or English cucumbers and slice at 3mm rather than thinner
Cultural Context
Cucumber relishes appear across many culinary traditions, from British pickle shelves to Indian raita and American deli counters, each reflecting local pantry ingredients. This version reflects modern American fusion cooking, drawing on the sunny citrus character of Mediterranean cooking and the nutty tang of Spanish sherry vinegar. It works equally well spooned over grilled fish, tucked into tacos, or served as a bright counterpoint to rich summer fare.
