|end of summer relish|
I have a weakness for those pickles and relishes that go beautifully with burgers and can turn the average cheese sandwich into something rather sublime. This is a rather forgiving recipe; while it was largely comprised of onions and cucumber, I was also able to squeeze in some tomatoes, a stick of celery and some pickled peppers!
Skill level: Easy
Makes about 3 medium sized jars (300ml)
4 x red or yellow onions, (or a mixture of both), finely chopped
4 x garlic cloves, finely chopped
1 kg x mixture of vegetables, prepared (I used cucumber, tomatoes, celery and red and yellow peppers)
125ml cider vinegar
150g granulated sugar
1 tsp chilli flakes
1 tsp dried mustard powder
1 tsp yellow mustard seeds
1½ tsp salt
½ tsp freshly ground black pepper
½ tsp smoked paprika (optional)
- In a large non-reactive (stainless steel) saucepan, gently fry the onions in a very little oil, slowly on a low heat until they have begun to soften and caramelise. This will take about 30 minutes. Add the garlic, stir and continue to fry for 5 minutes.
- Stir in the vinegar and ensure that all of the onion and garlic has been scraped off the bottom of the pan.
- Prepare the tomatoes, by de-seeding and chopping. De-seed the cucumbers and chop, All the chopped vegetables need to be roughly the same size.
- Add the rest of the ingredients and bring to the boil. Simmer gently for about 15 minutes, or until the vegetables have softened and the relish has reduced and thickened.
- Set aside to cool before potting in sterilised jars.
- The relish will be ready to eat in about 2 weeks (although will still be quite sharp). It is much better after 2 to 3 months.
- It will keep opened in the fridge for about 1 month.