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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".
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 |
1½ cups water |
| 1½ cups sugar |
2 tbsp cornflour |
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¼ cup extra water |
1½ 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 1½ 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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