Best 2 Fennel Cucumber Relish Recipes

**Fennel Cucumber Relish: A Refreshing and Versatile Condiment**

Brighten up your meals with the vibrant flavors of fennel cucumber relish, a refreshing and versatile condiment that adds a delightful crunch and tang to a variety of dishes. This relish combines the crispness of cucumbers, the aromatic anise flavor of fennel, the sweetness of red onion, and the tang of vinegar to create a harmonious blend of flavors that will tantalize your taste buds. Perfect for summer gatherings, picnics, or as a delightful addition to your everyday meals, this relish is easy to make and can be tailored to your personal preferences. Discover the culinary magic of fennel cucumber relish through our collection of carefully curated recipes, ranging from a classic rendition to variations that incorporate unique ingredients and flavors. Embark on a culinary journey and elevate your meals with this refreshing and versatile condiment.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish image

Categories Fish Vegetable Salmon Summer Brine Grill/Barbecue Dill Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

7 1/2 cups water
3 cups packed light brown sugar (from two 1-lb boxes)
1 1/2 cups kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup chopped fresh dill
8 (6- to 8-oz) pieces salmon fillet with skin
2 lb small eggplants, cut diagonally into 1/3-inch-thick slices
2 tablespoons olive oil
Accompaniment: fennel cucumber relish
Special Equipment
a 1-lb weight such as a soup can

Steps:

Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)
Prepare charcoal or gas grill for cooking.
Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
Serve salmon over eggplant.

FENNEL CUCUMBER RELISH

Fennel Cucumber Relish image

Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

Tips:

For a sweeter relish, use ripe cucumbers and fennel.
For a more savory relish, use unripe cucumbers and fennel.
If you don't have any celery seeds, you can substitute caraway seeds or dill seeds.
If you don't have any red pepper flakes, you can substitute cayenne pepper or paprika.
Be sure to taste the relish before you serve it and adjust the seasonings to your liking.
Fennel cucumber relish can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Fennel cucumber relish is a refreshing and flavorful condiment that can be enjoyed on its own or as a topping for grilled meats, fish, or vegetables. It's also a great addition to sandwiches, wraps, and salads. With its bright flavors and crunchy texture, fennel cucumber relish is sure to be a hit at your next party or potluck.