Cucumber + Green Tomato Relish
Source of Recipe
from Sylvia
Great for using up those unripened green tomatoes
This relish is pale green and great for barbecues.
Cucumber + Green Tomato Relish
2 cucumbers, washed + cut into 1/2 inch/1cm cubes
2 pounds/900g green tomatoes, washed + cut into 1/2 inch/1cm cubes
4 onions, peeled and finely chopped
1 1/2 teaspoons salt
12 fluid ounces/350ml/1 1/2 cups distilled white vinegar
5 ounces/150g demerara sugar*, see note below
.....(may substitute brown sugar)
7 ounces/200g granulated white sugar
1 Tablespoon/15ml plain all-purpose flour
1/2 teaspoon mustard powder
Layer the vegetables in a colander placed over a bowl, lightly sprinkling
each layer with salt.
Cover and leave to drain for at least 6 hours, or overnight.
Discard the salty liquid.
Pour the salted vegetables into a large heavy pan.
Reserve 2 Tablespoons/30ml of the vinegar and add the rest to the pan
with both sugars.
Slowly bring the vegetable mixture to the boil, stirring occasionally until
the sugar has dissolved completely.
Reduce the heat and cook, uncovered, for about 30 minutes, or until the
vegetables are tender.
Blend the flour and mustard to a paste with the reserved vinegar in a
small bowl.
Stir the mixture into the relish and simmer for about 20 minutes, or until
the mixture is very thick.
Spoon the relish into warmed sterilized jars, cover and seal.
Makes about 3 1/2 pounds (1.6kg).
Store in a cool, dark place for 1 week.
Use the relish within 6 months.
Once opened, keep in the refrigerator and use within 2 months.
*Note:
Demerara Sugar -
1 - soft brown sugar: sugar with yellowish brown crystals
that feel slightly moist
2 - a pale to golden yellow sugar which is not only healthy
but also very appetizing and appealing.
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