Gherkin relish

This gherkin relish recipe is the perfect addition to your next cheese platter. Serve for a savoury hit with cheese, bread and cold meats

  • 10 mins preparation
  • 20 mins cooking
  • 24 hrs marinating
  • Makes 1 litre
  • Print
Recipe by : Lauren Glading
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 85.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 kilogram gherkins
  • 550 gram brown onions
  • 280 gram cucumber, grated
  • 1 1/2 teaspoon sea salt
  • 2 cup sugar
  • 750 millilitre white vinegar
  • 1/2 cup flour
  • 1 1/2 teaspoon wholegrain mustard
  • 1 1/2 teaspoon curry powder


  • 1
    In a food processor mince the gherkins and onions. Mix together with the cucumber and salt in a large bowl. Leave to sit overnight.
  • 2
    Drain the excess liquid out of the bowl. Place the gherkin mixture in a large pot with the sugar and ¾ of the vinegar and bring to the boil.
  • 3
    Mix the flour, mustard, curry powder and the rest of the vinegar in a small bowl. Pour this mixture into the pot and cook for 20 minutes, stirring frequently. Pour into sterilised jars and seal.


  • Makes 3 x 440ml jars. - PER 100g: Energy: 106kcal, 443kj Protein: 1g Fat: 0g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 24g Fibre: 1g Sodium: 278mg