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Cucumber and zucchini home-made relish

Gluten free, Vegetables and Fruits, Vegetarian, Brunch, BBQ

And classic yet delicious relish recipe. Ideal for antipasti or delicatessen plates.

Ingredients

Recipe for 4

Relish

3 Unit(s)
Cucumber
3 Unit(s)
Zucchini
2 Unit(s)
Onion
4 Tbsp
Coarse salt
500 Gr
Sugar
1 Tsp
Nutmeg
1 Tsp
Curcuma
1 Tsp
Mustard seeds
1 Tsp
Celery salt
1 Tbsp
Cornstarch
1 Unit(s)
Yellow pepper
350 Ml
White vinegar

Preparation time: 60 min

  • Mise-en-place

    The day before, brine all the vegetables (i.e; salting them generously). Make sure to rinse them thoroughly and then chop them into small cubes.

  • Cooking

    Cook everything together for an hour, so all the flavors are shared to one another of the ingredients. Reserve.

  • Preserving

    In sterile pots (the best are the Bernardin ones), pour in some relish while still hot et voilà.

Salting the vegetables the night before is what will be making a difference in a matter of taste for the relish. Same goes for the lacto-fermented recipes.

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