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.