Toss cucumber and onion with 3/4 tsp. salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl.
Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 tsp. salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3-4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture then add to relish and stir to combine. Simmer, stirring constantly, 1 minutes. Transfer relish to a bowl and chill, uncovered, until cold.
Keeps chilled in refrigerator 1 month.
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|Serving Size: 1 Cup (174g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 80.3mg||2 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 45.8g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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