Ingredients
1
lb fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1
lb seedless cucumbers (see cooks\' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6
tbsp cider vinegar, or to taste
2
tbsp finely chopped shallot
1
1/2 tbsp chopped fresh dill
1/4
tsp salt, or to taste
Directions
1.
Stir together all ingredients in a bowl and let stand 15 minutes.
3.
° Relish can be made 1 day ahead (though color will not be quite as bright) and chilled, covered. Bring to room temperature before serving.
4.
° These long, narrow cucumbers are often marketed as \"European\" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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