Pickle – Pepper Relish

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.

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 🙂

Servings 8

Prep Time 10 minutes

Cook Time 8 minutes

Ingredients

• 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

Instructions

1. 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.
2. After, wring the water out of the veggies using a clean kitchen towel (fabric, not paper).
3. 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).
4. Add the veggies to the boiling liquid as well as the garlic; mix well.
5. 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).
6. Set the pot aside to cool.
7. Transfer to the fridge to chill overnight.
8. This will keep in the fridge for a few weeks (covered) and it will develop more flavour as it sits.