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".

Zucchini Relish

This relish is ready to eat in two weeks and will keep for six months !

2 kg (5 lb) zucchini 8 onions
cup (125g / 4 oz) sea salt 2 red peppers
2 cups white wine vinegar 1 cup (250g / 8 oz) sugar
1 tsp mustard seeds 1 tsp dry mustard powder
1 tsp celery seeds 1 tsp ground allspice
1 tsp ground black pepper  

    Chop the zucchini and onions, place them in a large bowl, and sprinkle with the salt in layers. Cover with a dishcloth and set aside in a cool place overnight. The next day, drain the vegetables, rinse them in cold water and drain again. See and chop the red peppers, then place all the ingredients in a stainless steel saucepan and stir over a high heat until the mixture starts to boil. Reduce the heat and simmer, uncovered, for between 30 and 50 minutes, or until the relish is thick. Ladle into hot sterilized jars, cool, and seal.

Makes about 6 cups

 

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