( 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".
This relish is ready to eat
in two weeks and will keep for six months !
|2½ kg (5 lb) zucchini
|½ 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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