Pickle – Pepper Relish
It’s barbecue season, (I think) I still have no idea how to dress my kids for the day; it may be hot or it may snow! Anyway, I had a craving for hamburgers and hotdogs and thought it’d be fun to make a homemade relish and this is what I came up with 🙂
4 Mini cucumbers, diced
1 Small onion, diced
½ (Sweet) red pepper
½ tsp salt, plus more
½ Cup white vinegar
¼ Cup white sugar
2 Cloves garlic, crushed
1 tsp cornstarch
1 tsp cold water
Combine the cucumber, onion and red peppers in a sieve and toss with the ½ tsp of salt; leave the veggies to drain for at least 4 hours, up to 24.
After, wring the water out of the veggies using a clean kitchen towel (fabric, not paper).
Combine the vinegar, sugar and another ½ tsp of salt together in a pot and bring the liquid to a boil, mix until the sugar is dissolved completely (about two minutes).
Add the veggies to the boiling liquid as well as the garlic; mix well.
Whisk together the cornstarch and water and when it’s completely lump-free, add it to the pot, mix well and let the relish boil until it thickens (about a minute).
Set the pot aside to cool.
Transfer to the fridge to chill overnight.
This will keep in the fridge for a few weeks (covered) and it will develop more flavour as it sits.
| Servings | Prep Time |
| 8 | 10 minutes |
| Cook Time |
| 8 minutes |
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It's barbecue season, (I think) I still have no idea how to dress my kids for the day; it may be hot or it may snow! Anyway, I had a craving for hamburgers and hotdogs and thought it'd be fun to make a homemade relish and this is what I came up with 🙂
|
- 4 Mini cucumbers , diced
- 1 Small onion, , diced
- 1/2 (Sweet) red pepper
- 1/2 tsp salt , plus more
- 1/2 cup white vinegar
- 2 Cloves garlic , crushed
- 1 tsp cornstarch
- 1 tsp cold water
- Combine the cucumber, onion and red peppers in a sieve and toss with the ½ tsp of salt; leave the veggies to drain for at least 4 hours, up to 24.
- After, wring the water out of the veggies using a clean kitchen towel (fabric, not paper).
- Combine the vinegar, sugar and another ½ tsp of salt together in a pot and bring the liquid to a boil, mix until the sugar is dissolved completely (about two minutes).
- Add the veggies to the boiling liquid as well as the garlic; mix well.
- Whisk together the cornstarch and water and when it’s completely lump-free, add it to the pot, mix well and let the relish boil until it thickens (about a minute).
- Set the pot aside to cool.
- Transfer to the fridge to chill overnight.
- This will keep in the fridge for a few weeks (covered) and it will develop more flavour as it sits.
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