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Relish
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
Sharp tangy relishes are
based on fruit and / or vegetables and usually contain vinegar and sugar, but generally
not in large enough quantities to preserve the ingredients for as long as other pickles.
Relishes must be kept in the refrigerator and will only keep for about a month. They add
zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".
Corn Relish
1
| 3 x 440 g (8oz) tins corn kernels,
drained |
2 med onions (240g), chopped |
| 1 med red pepper (150g), chopped |
1 med green pepper (150g) chopped |
| 2 celery sticks, chopped |
2 cups cider vinegar |
| 1¾ cups white vinegar |
1 cup sugar |
| 1 tablespoon dry mustard |
1 tablespoon white mustard seeds |
| 1 teaspoon turmeric |
½ teaspoon ground cloves |
| ¼ teaspoon cornflour |
¼ cup white vinegar extra |
Combine corn, onions,
peppers, celery, vinegars, sugar, mustard seeds, turmeric and cloves in a large
saucepan. Bring to the boil, and simmer, uncovered for about 45 minutes,
stirring occasionally, until mixture thickens slightly. Stir in the blended
cornflour and extra vinegar and stir until the mixture boils and thickens. Pour
into hot sterilized jars and seal when cold.
Makes about 6 cups
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