cucumber relish

Ingredients for 1 servings:

• 250 g gherkins
• 1 onion(s), red
• 1 tsp salt
• 4 dried apricots
• 1 tbsp raw cane sugar
• ½ tsp fenugreek, ground
• 2 bay leaves
• 2 garlic cloves
• 1 pinch of red chili flakes
• 1 tbsp balsamic vinegar, lighter

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

with grilled food, makes 2 small glasses

Peel the cucumbers, quarter them lengthwise, remove the seeds, and dice finely. Peel the onion and also dice them finely. Mix everything with a teaspoon of salt and let it soak in the refrigerator overnight. Pour a little boiling water over the dried apricots and let them soak overnight. Peel and finely chop the garlic. Dice the apricots finely. Drain some of the salted water from the cucumbers and place them in a saucepan. Add the diced garlic and apricots, sugar, bay leaves, ground fenugreek, chili, and vinegar, and bring everything to a boil while stirring. Then cover and simmer over low heat for about 40 minutes. Remove the bay leaves. Pour the relish into sterilized jars and let cool. Makes 2 small jars.