This sweet pickle relish was wonderfully flavored with cider vinegar, celery seeds, and mustard seeds. Strangely enough this draws out excess moisture from your vegetables and makes them crisper and crunchier in the final chutney or relish.

We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This is a really easy recipe that thousands of kiwi's have used to preserve these prolific vegies for years and years. Heat 1 tbsp of canola oil in a non-stick fry pan over medium heat and cook meat patties for 3 minutes each side or until cooked through.Doubled the recipe for a big picnic, added a bit of tumeric to boost the color and halved the cornstarch. Ingredients: Gherkins (87%), white wine vinegar, sugar, onions, mustard seed, spirit vinegar, garlic, dill, lemon juice, Halen Môn pure sea salt PDO, stabiliser: xanthan gum, turmeric. Mix the flour, mustard, curry powder with the rest of the vinegar (and a bit more if it is too thick) in a small bowl or shake together in a jar and then pour this into the boiling gherkin mixture.

more or less sugar (don't be afraid to taste it while it's cooking), more thickening if it doesn't seem thick enough. Author note Cucumbers are an easy crop to grow in a home garden, and freshly harvested cucumbers make the best pickles—and relish. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.pickled gherkins 41 %, glucose-fructose syrup, spirit vinegar, onions, sugar, pepper, modified starch, salt, MUSTARD seeds, colouring: e 160a. As soon as we received our latest issue of Gourmet we made the homemade buns and relish and made our usual incredible hamburgers. Our tangy and vegan-friendly Pickled Gherkin Relish is a dream with a burger and chips, schnitzel, cheese toastie, caramelized onion spaetzle or arancini. I’m certainly not complaining, but because of this, I’m always looking for new recipes to use up all these veggies. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers.

I did peel the cucumbers, but in the future, I won’t bother, as, without the peel, the relish came out looking pale.

It is a recipe from one of my favorite garden and cookbooks: The Good Life: Four Glorious Seasons in My Country Garden by Sarah O’Neil. Right there and then I realised that my this heavenly relish that I had missed for so long… It was just there lurking in my fridge for all those years. Ingredients: Gherkins (Gherkins 28%, Water, Salt, Food Acid (Acetic), Firming Agent (Calcium Chloride), Preservative (Sodium Metabisulphite)), Sugar, Water, Thickener (Modified Cornstarch), Salt, Mustard Seed 0. Sugar, Onion, Gherkin (11%) (Gherkins, Salt, Sugar), Shallot (11%), Water, Swede, Celery, Dijon Mustard (4%) (Water, Mustard Flour, Spirit Vinegar, Sea Salt, Mustard Seed Husk, Pimento, Turmeric), English Mustard (4%) (Water, Mustard Flour, Salt, Sugar, Wheat Starch, Turmeric), White Wine Vinegar, Cornflour, Sea Salt, Mustard Seeds, Turmeric, Garlic Purée, Dill, Ginger Purée.