This relish can liven up any number of summertime favorites. It pairs great with hot dogs, grilled cheese, barbecued meats, cheese and crackers and cold-cut sandwiches.
1lb. cucumber, seeds removed
2large jalapeños, seeds removed
1/4cupapple cider vinegar
Use the shredding blade in a food processor to shred the cucumbers and jalapeños. (You can also grate or finely chop the vegetables by hand.)
Place the shredded vegetables on a clean kitchen towel and sprinkle with salt. Toss with your fingers to mix. Let stand for 5 minutes. Wrap the towel around the vegetables, hold it over the sink, and twist the towel to wring out the liquid.
Put the cucumber mixture into a medium bowl, add the apple cider vinegar and sugar, and stir to mix. Refrigerate 4 hours or longer until serving. Keeps for up to 2 weeks in the refrigerator, tightly covered.
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