Cucumber-Watercress Relish

• 2 teaspoons yellow mustard seeds
• 3/4 teaspoon fennel seeds
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 2 1/4 cups 1/4-inch pieces unpeeled seeded English hothouse cucumber
• 1 cup chopped red onion
• 1/2 cup coarsely chopped watercress

1. Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes.
2. Transfer to medium glass bowl.
3. Whisk in vinegar, oil and sugar.
4. Add cucumber and onion; toss to combine.
5. Season with salt and pepper.
6. Let stand at room temperature 30 minutes, stirring occasionally.
7. (Can be made 4 hours ahead.
8. Cover; chill.)
9. Mix watercress into relish and serve.

yellow mustard seeds, fennel seeds, white wine vinegar, olive oil, sugar, hothouse cucumber, red onion, watercress

Taken from www.epicurious.com/recipes/food/views/cucumber-watercress-relish-103279 (may not work)