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".

Dill Relish

14 med (4 kg) cucumbers, chopped 6 med (720 g) onions, chopped
3 small red chillies, chopped 1 tbsp white mustard seeds
1 tbsp dill seed 1 cups water
1 cups sugar 2 tbsp cornflour

cup extra water

1 cups white vinegar

     Combine the cucumbers, chillies and onions in a large saucepan. Stir in the seeds, vinegar, water and sugar. Stir over a low heat until all the sugar has dissolved.
      Bring to the boil and simmer, uncovered, stirring occasionally, for about 1 hours, or until the mixture is thick. Stir in the blended cornflour and extra water mixture. Stir until the whole mixture thickens. Pour into hot sterilized jars and seal when cold.

Makes about 8 cups.


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