Carrot and Cucumber Relish
A delightful recipe to whip up at the end of summer when the cucumber vines are beginning to wilt, there are lots of capsicum in the garden, and fresh new carrots are ready for eating. This little gem of a recipe came from one of my favourite pickling books that I have had for a long time, Bottling, Pickling and Preserving by Elisabeth Lambert Oritz. This book really got me started on the whole bottling, pickling and preserving path with clear instructions, plenty of tips and recipes that work. This is a very simple and popular relish at our house and with family and I would say goes with everything.
Have a go as I am sure you will be impressed with how easy and delicious this relish is to make.
- 225 g of carrots
- 225 g of onions
- 675 g of cucumbers
- 1 green capsicum
- 1 red capsicum
- 2 small fresh green chillies
- a couple of tablespoons of celtic sea salt
- 200 ml of organic apple cider vinegar
- 150 g of sugar
- 1 tsp of mustard seeds
- 1 tsp of fennel seeds
- Peel and grate the carrots. Peel and finely chop the onions. Finely chop the cucumbers.
- Core and seed the capsicum. Core, remove seeds (leave in if you like it hot) and finely slice the chillies.
- Massage the vegetables with the salt in a large non- metallic bowl. Leave for around 5 hours or overnight to draw out excess liquid.
- Drain the vegetables and rinse with lots of running water to remove the salt. Lay out on a tea towel and pat dry.
- Combine all remaining ingredients in a saucepan and bring to the boil. Add the drained vegetables and simmer for around 10 minutes or until vegetables are tender.
- Spoon relish into warm sterilised jars. seal the jars and label. Keep in a dark cool place for about two weeks before using to allow the flavours to develop.
Once you have opened the jar keep it in the fridge.