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In the vibrant world of culinary arts, pickling stands out as a time-honored method that has captured the hearts and taste buds of people across the globe. This technique not only preserves the freshness of seasonal produce but also transforms simple ingredients into flavorful delights that tantalize the palate. One such extraordinary creation is the Zesty Hatch Chili Pickled Cucumber Relish, a dish that celebrates the crispness of cucumbers paired with the fiery zest of Hatch green chilies. This relish is more than just a condiment; it’s an experience that elevates any meal, adding a refreshing element that complements a variety of dishes.

Hatch Chili Pickled Cucumber Relish

Discover the art of pickling with a vibrant and flavorful twist! This Zesty Hatch Chili Pickled Cucumber Relish combines crunchy cucumbers and spicy Hatch green chilies to deliver a unique taste experience that elevates any dish. Perfect as a topping on grilled meats, tacos, or sandwiches, this relish is a versatile addition to your culinary repertoire. Learn how to make this delicious condiment and enjoy its refreshing burst of flavor in every bite!
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Ingredients
  

4 medium cucumbers, thinly sliced

1 medium red onion, finely chopped

2-3 Hatch green chilies, roasted, peeled, and chopped (adjust according to spice preference)

1 cup apple cider vinegar

1 cup water

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon black peppercorns

1 teaspoon mustard seeds

1 teaspoon coriander seeds

3 cloves garlic, minced

1 tablespoon fresh dill, chopped (optional for garnish)

1/2 teaspoon turmeric (for color, optional)

Instructions
 

Prepare the Ingredients: Begin by slicing the cucumbers into thin rounds and finely chopping the red onion. For the Hatch green chilies, roast them over an open flame or in the oven until the skin is charred and blistered. Once roasted, ensconce the chilies in a paper bag for about 10 minutes to steam; this will make the skin easier to peel. After peeling, chop the chilies finely.

    Combine the Vegetables: In a large mixing bowl, combine the sliced cucumbers, finely chopped red onion, and the roasted and chopped Hatch chilies. Gently toss the mixture until all ingredients are evenly distributed.

      Prepare the Brine: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, coriander seeds, minced garlic, and turmeric (if using). Heat the mixture over medium heat, stirring continuously until the sugar completely dissolves. Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.

        Combine Vegetables with Brine: Carefully pour the hot brine over the cucumber mixture in the bowl, ensuring that all the vegetables are thoroughly submerged in the liquid. Allow the mixture to cool for about 30 minutes at room temperature.

          Pack and Refrigerate: Once the relish has cooled, transfer it into clean, sterilized jars, such as mason jars, packing it tightly to eliminate air pockets. Seal the jars securely and refrigerate. For the best flavor, let the relish pickle for at least 24 hours; however, it will continue to taste even better after a few days.

            Serve and Enjoy: This zesty Hatch Chili Pickled Cucumber Relish is perfect for enhancing sandwiches, tacos, grilled meats, or can be enjoyed as a refreshing side dish. When serving, feel free to garnish with fresh dill for a pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6 (makes about 2 cups)