Potato and Cucumber Pickle Relish

1.Start by peeling and grating the potatoes and cucumber separately. Place each in a fine mesh sieve or cheesecloth and press out as much excess moisture as possible to prevent the relish from becoming watery.

2.In a medium bowl, combine the grated potatoes, grated cucumber, and finely chopped red onion.

3.In a small saucepan, heat the vegetable oil over medium heat. Add the mustard seeds and celery seeds, and cook until they begin to pop, about 1-2 minutes. Remove from heat.

4.In a separate bowl, whisk together the white vinegar, granulated sugar, salt, black pepper, minced garlic, and water until the sugar and salt are fully dissolved.

5.Pour the vinegar mixture over the grated vegetables and stir well to combine.

6.Add the toasted mustard seeds and celery seeds along with the oil to the mixture and stir thoroughly.

7.Fold in the chopped hard-boiled egg and fresh dill gently to preserve the egg’s texture.

8.Transfer the relish to a clean jar or airtight container and refrigerate for at least 2 hours to allow flavors to meld. For best results, refrigerate overnight.

9.Before serving, stir the relish and adjust seasoning with additional salt or pepper if needed.

10.Serve chilled as a tangy, crunchy condiment alongside sandwiches, grilled meats, or as a flavorful addition to salads.