Sauerkraut and cucumber relish with parsley is an aromatic, slightly spicy addition to meats, roasted potatoes, and sandwiches. It is based on Polish winter preserves: sauerkraut and cucumbers, complemented by fresh parsley and a sweet-sour apple for flavor balance. The consistency is finely chopped — suitable as a salad addition or a winter sauce for poultry and cold cuts. The relish has a distinct salty-sour character with a gentle sweetness from honey and the depth of mustard; it looks appetizing thanks to the green accents of parsley and pieces of cucumber. The recipe includes techniques for draining, finely chopping, and seasoning, as well as storage tips in jars.
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Prepare your workspace: wash and dry the countertop. Get a cutting board (preferably plastic), a sharp chef's knife, a bowl for draining, and a colander. Arrange all the ingredients in front of you.
Take the sauerkraut (500 g). If it is in large leaves, tear them by hand and chop or dice them as finely as you like: first fold a few leaves in half and, cutting across, make thin strips. If the cabbage is very watery, place it in a colander and squeeze it with your hands or transfer it to a large cloth and wring out the liquid tightly. Draining: gently squeeze in batches for 1–2 minutes until it stops dripping.
Drain the pickled cucumbers (200 g) from the brine, cut them in half lengthwise, and then slice each half into thin half-moons or small cubes, depending on your preferred relish texture. If the cucumbers have a lot of seeds, gently remove them with a teaspoon before cutting.
Peel the onion (150 g). Cut it in half, place the flat side on the board, and make small cuts lengthwise and crosswise, then chop it into small cubes. Peel the apple (150 g), remove the core, and also chop it into small cubes. The small pieces of apple will distribute the sweetness evenly.
Tear the parsley leaves (30 g) from the thicker stems. Stack the leaves, roll them up, and chop very finely using the "one, two, one" technique (moving the knife blade back and forth over the leaves). Chop until you achieve small, green pieces.
In a large bowl, combine the drained cabbage, chopped cucumbers, onion, apple, and chopped parsley. Add canola oil (30 g), mustard (15 g), and honey (15 g). Using a large spoon or spatula, mix vigorously for 1–2 minutes to ensure the ingredients are well combined and the oil lightly coats the pieces. Taste the relish and gradually add salt (2 g) and black pepper (1 g) to your liking. If desired, optionally add caraway seeds (2 g) lightly crushed in a mortar and horseradish (20 g) grated finely.
Check the consistency of the relish: if it seems too dry, add 1–2 tablespoons of cabbage juice or a little water; if too runny, let it sit for 10 minutes — the cabbage and cucumber will draw out some moisture. Taste again and adjust the seasonings — the acidity of the cabbage may vary, so season carefully.
Cover the bowl with plastic wrap or a plate and let it sit at room temperature for 20–30 minutes to allow the flavors to meld. For a deeper flavor, you can chill the relish in the refrigerator for a few hours or overnight — this will round out the flavors.
Serve the relish in a bowl as an accompaniment to roasted meats, cold cuts, potatoes, or sandwiches. If you prepare more than you need, transfer it to sterilized jars and seal. Store in the refrigerator for up to 7 days; the flavor is fresh right after preparation, and more harmonized after 24 hours.
In Poland, pickled vegetables are used not only as winter preserves; preparing dips and relishes from pickles is a tradition meant to add freshness and acidity to heavier winter dishes.
Serve chilled or at room temperature. It pairs well with roasted duck, pork loin, cold cuts, and also with cottage cheese as a winter snack. For contrast in textures, serve alongside crispy bread.
Store in sterilized jars in the refrigerator for up to 7 days. If you want to extend the shelf life, pasteurize the jars for 10 minutes in a water bath (jars covered with water), and then cool. Do not freeze sauerkraut directly, as it will lose its texture.
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