Cucumber Relish

A bowl of diced cucumber relish with nutmeg, fennel seeds, and dill.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 1½ cups

Active Time: 15 minutes

Total Time: 24 hours 15 minutes

This cucumber relish balances warming, semi-sweet nutmeg with slightly bitter dill in a cucumber relish that perfectly bridges the gap between summer and fall.


  • 1 large cucumber, about 12 ounces

  • 2 teaspoons fine sea salt

  • ¼ cup canola oil

  • ¼ cup apple cider vinegar

  • ½ teaspoon fennel seeds, toasted

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon coarsely chopped dill


Cut the cucumber in half lengthwise. (There is no need to peel.) Using a teaspoon, scoop out and discard the seeds. Cut the cucumber into a 3/8-inch dice. Put in a storage container. Sprinkle with the salt and toss to coat. Refrigerate for 24 hours.

Transfer the cucumbers to a bowl. Add the remaining ingredients, except for the dill, and stir well. Season to taste with additional nutmeg.

Sprinkle with the dill and serve.