This recipe is a small adaptation of a sweet cucumber and courgette relish I have previously made. The addition is the pumpkin - we were given a small one so I decided simply to add it to this recipe.
Cut open the courgettes, pumpkin and cucumbers and remove the fleshy core where the seeds are, then chop into small pieces. Peel and chop some onions. The weight of each ingredient is not fixed. It simply depends on what you have available. Put the chopped ingredients in a large bowl and sprinkle with a good quantity of salt. Mix up and leave to stand overnight.
The next day, put the mix into a sieve and run cold water through it to remove the salt.
To make the sweet pickling vinegar you will need:
- 300g sugar
- 1 litre cider vinegar
- 50g mustard seeds
- 1 heaped tsp turmeric
- 1 tsp allspice
- 8 cloves
- 10 star anice
Put all the ingredients into a preserving pan and bring to the boil. Simmer for a couple of minutes. Then add the chopped ingredients, bring back to the boil and then simmer for 5 minutes. Avoid overcooking them. The aim is have them retain their crispy texture.
Then add to hot sterilised jars.
No comments:
Post a Comment