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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".
Spicy Green Tomato
Relish
| 10 medium ( 1 kg ) green tomatoes, sliced |
1 medium ( 120 g ) onion, sliced |
| 1 kg gherkin cucumbers, chopped |
1 medium ( 150 g ) green pepper, chopped |
| 1/2 cup coarse cooking salt |
2 cups cider vinegar |
| 1 cup white vinegar |
1 teaspoon dry mustard |
| 1/2 teaspoon ground allspice |
1/4 teaspoon mixed spice |
| 1/4 teaspoon ground cinnamon |
1/4 teaspoon ground black pepper |
| 1 cup brown sugar, firmly packed |
1 to 10 chillies, chopped, with or without
pips ( to taste ) |
Combine vegetables
in a large bowl, except chillies, sprinkle with salt, cover and let stand for several hours. Rinse
under
cold water and drain well.
Combine
all vegetables, vinegars and spices in a large saucepan. Bring to the boil, and simmer,
uncovered, stirring occasionally, for about 45 minutes or until vegetables are pulpy. Stir
in sugar over heat, without boiling, until sugar is dissolved. Bring to the boil, and
boil, uncovered for 15 minutes. Pour into hot sterilized jars and seal when cold.
( Take care with chillies - unless you like fire, use sparingly ).
Makes about 5 cups.
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