Sunday, 20 October 2013
Make your own spicy cucumber relish
Alternatively, you could leave them to ripen well beyond the edible stage and keep them for seeds by using the following link http://www.blogger.com/blogger.g? blogID=5924564628460841604#editor/target=post;postID=4078000423619890122;onPublishedMenu=posts;onClosedMenu=posts;postNum=8;src=postname
To make 4 jars of spicy cucumber relish you will need the following ingredients:
500g of finely chopped onions
500g of peeled cucumber cut into small chunks (remove the seeds if they have toughed)
1 medium cooking apple cored and cut into small chunks
325ml of apple vinegar
250g of sugar
1 teaspoon of chilli flakes
1 teaspoon of salt, pepper, mustard powder, turmeric and allspice
Place the onions, cucumber and apple in a preserving pan with the apple vinegar. Bring to the boil, whilst stirring occasionally, and simmer for 25 minutes.
Add the sugar and stir until it fully dissolves and then add the chilli flakes and rest of the ingredients. Cook on a low heat for 40-45 minutes until the relish thickens but remember to stir occasionally to ensure the mixture does not stick to the bottom of the pan and burn.
Once cooked, pour into pre-sterilised jars whilst still hot and seal. Once cooled completely clean any residue from the jars and store in a cool, dark place for up to a year unopened. Once opened store in the fridge.
The relish has many uses, we use it in sandwiches, with homemade burgers or add it to pasta or potato salad.