Blessed with a good yield of cucumbers and green bell peppers this summer, I combined the two vegetables to prepare my favourite sweet relish. Absolutely amazing, loved and enjoyed by the family. Simple, easy to make and ready in minutes with no extra preservatives. Perfect to top on hot dogs, hamburgers, enhance deviled eggs, potato or egg salads, sandwiches and much more. Delicious with a slight crunch, having the perfect balance of sweetness and sourness.
The world “relish” originated from the early French word “reles”, which translates to “remainder” or “leftover”. Relish is usually made to preserve excess or leftover vegetables and fruits. It consists of a single type or a combination of vegetables and fruits, coarsely chopped, cooked with vinegar, spices, sugar and salt. This piquant sauce is served as a condiment to enhance or elevate the flavour of a variety of foods. Simultaneously, it provides a crunchy texture and contrast by turning the dish into a gourmet delight.
The world “relish” originated from the early French word “reles”, which translates to “remainder” or “leftover”. Relish is usually made to preserve excess or leftover vegetables and fruits. It consists of a single type or a combination of vegetables and fruits, coarsely chopped, cooked with vinegar, spices, sugar and salt. This piquant sauce is served as a condiment to enhance or elevate the flavour of a variety of foods. Simultaneously, it provides a crunchy texture and contrast by turning the dish into a gourmet delight.
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Cucumber Relish
(Yields 1 kg)
Ingredients:
1 kg cucumber (washed with skin, only seeds scooped out and cut into pieces)
250 grams green bell peppers (washed, stalks and seeds discarded and cut into pieces)
3/4 cup white vinegar
1/2 cup granulated white sugar
1/2 teaspoon turmeric powder
2 tablespoons pickling spices
1 tablespoon cornstarch
1 tablespoon kosher salt
Method:
In a food processor, pulse in batches the cucumber and bell peppers into very small pieces. Transfer to a bowl and season with salt.
Place the above mixture in a sieve set over a bowl and let the liquid drain out for an hour.
Add 1/2 cup vinegar, sugar, pickling spices and turmeric powder in a saucepan. On medium heat, let it boil until sugar has dissolved and spices infused, around 10 minutes. Strain the liquid into a clean pan and keep it on the fire. Mix in the well drained cucumber and bell pepper pieces. Moisture will start to draw out from the veggies. Cook for few minutes ensuring that the veggies are still crunchy with a bite.
In a bowl, stir cornstarch with the balance 1/4 cup vinegar and combine well. Pour the slurry into the pan and cook stirring continuously. The relish will thicken immediately. Remove pan from the heat.
Cool, transfer relish into sterilized glass container and refrigerate.
Top relish on burgers or hotdogs and enjoy. Alternatively, add a dash of relish to enhance potato salad, devilled egg or sandwich egg filling. Recipe for the latter, click here.
(Yields 1 kg)
Ingredients:
1 kg cucumber (washed with skin, only seeds scooped out and cut into pieces)
250 grams green bell peppers (washed, stalks and seeds discarded and cut into pieces)
3/4 cup white vinegar
1/2 cup granulated white sugar
1/2 teaspoon turmeric powder
2 tablespoons pickling spices
1 tablespoon cornstarch
1 tablespoon kosher salt
Method:
In a food processor, pulse in batches the cucumber and bell peppers into very small pieces. Transfer to a bowl and season with salt.
Place the above mixture in a sieve set over a bowl and let the liquid drain out for an hour.
Add 1/2 cup vinegar, sugar, pickling spices and turmeric powder in a saucepan. On medium heat, let it boil until sugar has dissolved and spices infused, around 10 minutes. Strain the liquid into a clean pan and keep it on the fire. Mix in the well drained cucumber and bell pepper pieces. Moisture will start to draw out from the veggies. Cook for few minutes ensuring that the veggies are still crunchy with a bite.
In a bowl, stir cornstarch with the balance 1/4 cup vinegar and combine well. Pour the slurry into the pan and cook stirring continuously. The relish will thicken immediately. Remove pan from the heat.
Cool, transfer relish into sterilized glass container and refrigerate.
Top relish on burgers or hotdogs and enjoy. Alternatively, add a dash of relish to enhance potato salad, devilled egg or sandwich egg filling. Recipe for the latter, click here.
