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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".
Cucumber Relish
| 8 med (1¼kg) red peppers, chopped |
8 med (1¼kg) green peppers, chopped |
| 3 small red chilies, chopped |
6 med (720g) onions, chopped |
| 6 med (600g) ripe tomatoes, chopped |
4 med (1¼kg) cucumbers, chopped |
| 1 tbsp white mustard seeds |
!½ cups white vinegar |
| 1½ cups water |
1½ cups water |
| 1 tsp ground cinnamon |
2 tbsp cornflour |
| ¼ cup water, extra |
1 tbsp dill seeds |
Combine peppers,
chilies, onions tomatoes and cucumbers in a large saucepan. Stir in the seeds,
vinegar, water, sugar and cinnamon. Stir over a low heat, without boiling, until
all the sugar has dissolved.
Bring to the boil, and simmer, uncovered, stirring
occasionally , for about 1½ hours, or until the mixture is thick. Stir in the
blended cornflour and extra water, and stir until mixture boils and thickens.
Pour into hot sterilized jars. Seal when cold.
Makes about 8 cups.
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