Easy Garlic Relish

Two ingredients. That’s all this relish needs. Fresh garden cucumber and raw garlic get pulsed in a food processor until coarsely chopped, then drained through a coffee filter to pull out the excess water.

The draining step is what turns this from watery cucumber mush into a thick, spreadable relish. An hour in the filter concentrates the flavor and gives it body. Skip this step and it’ll puddle on your plate.

Use an unwaxed garden cucumber with the skin on. The skin holds its shape during processing and adds a mild bitterness that balances the sharp garlic bite.

Chef Tips

• Pulse the food processor, don’t run it continuously. You want a coarse chop with visible pieces, not a puree.
• A coffee filter lined inside a pour-over cone works perfectly as a drainer. A fine mesh strainer with cheesecloth does the same job.
• Drain for a full hour minimum. Longer draining gives a thicker, more concentrated relish.
• Season with salt and pepper after draining, not before. Salt draws out more liquid and can make the relish too thin.

Variations

• Add a splash of white vinegar and a pinch of sugar for a quick pickled relish.
• Stir in fresh dill and a dollop of yogurt for a tzatziki-style sauce.
• Mix in minced hot pepper for a spicy garlic-cucumber condiment.