Cucumber Relish

(*) Makes 2, 5 dl Remove the skin from the cucumbers, cut in half, remove the seeds and dice finely. Mix with the salt. Drain in a colander for at least an hour in the refrigerator.

Squeeze the cucumbers well. Finely chop the garlic and onion and sauté with the cucumbers in hot oil. Add apple juice or white wine, raw sugar and mustard seeds. Simmer gently until the liquid is almost completely reduced.

Dice the cornichons and tomatoes. Chop kitchen herbs and add to the cucumbers. Allow to boil briefly and season well. Serve lukewarm or cooled.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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