One of the challenges of a successful harvest is to find a home for the surplus. Having first given a load of our crop to friends and neighbors T tried her hand at making relish. We have now have several jars of a really tasty relish that goes with pretty much with anything. Out first tasting session was with a smoked cheddar we bought recently from the Shaftsbury show which was just superb!
2lb of Cucumbers
2lbs of Cooking Apples
1 1/2 lbs of Onions
1 Pint of Malt Vinegar
1lb of Demerara Sugar
1 Tsp Salt
1 Tsp Mustard Seeds
Peel, core and chop the apples.
Peel and chop the onion finely (or bite size if you prefer your relish chunky)
Cut the cucumber into small pieces and scoop out the seeds.
Put the apples onions and cucumbers into a pan along with the vinegar. Bring to the boil and simmer until the contents are soft. (Open a window or your kitchen will smell like a fish and chip shop!)
Add sugar, salt and mustard seed and continue to simmer untill the mixture thickens. If it doesn’t thicken for any reason then add a tablespoon of cornflour first dissolved in a little cold water.
Fill a few jars with the cooled relish, add lids and store for 3 months .. unless like me you can’t wait that long and just have to try it. 🙂