Sweet Relish
Serves 750
Directions
- 1Cut off the ends of a cucumber.
- 2Cut off the ends of a cucumber.
- 3Cut off the ends of a cucumber.
- 4Remove the veins with seeds using a spoon.
- 5Remove the veins with seeds using a spoon.
- 6Remove the veins with seeds using a spoon.
- 7Cut the cucumber into small to medium-sized pieces.
- 8Cut the cucumber into small to medium-sized pieces.
- 9Cut the cucumber into small to medium-sized pieces.
- 10Add the diced cucumber to a pan over medium heat.
- 11Add the diced cucumber to a pan over medium heat.
- 12Add the diced cucumber to a pan over medium heat.
- 13Add sugar, water, and a little bit of vinegar to the pan.
- 14Add sugar, water, and a little bit of vinegar to the pan.
- 15Add sugar, water, and a little bit of vinegar to the pan.
- 16Add salt and turmeric.
- 17Add salt and turmeric.
- 18Add salt and turmeric.
- 19Let it cook for around 45 minutes over medium heat until it caramelizes.
- 20Let it cook for around 45 minutes over medium heat until it caramelizes.
- 21Let it cook for around 45 minutes over medium heat until it caramelizes.
- 22Finish with lemon juice.
- 23Finish with lemon juice.
- 24Finish with lemon juice.
Ingredients
- 3 large cucumbers
- 3 large cucumbers
- 3 large cucumbers
- 1 cup water
- 1 cup water
- 1 cup water
- 0.5 cup white sugar or brown sugar
- 0.5 cup white sugar or brown sugar
- 0.5 cup white sugar or brown sugar
- 0.5 cup white vinegar
- 0.5 cup white vinegar
- 0.5 cup white vinegar
- 1 tsp turmeric
- 1 tsp turmeric
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground black pepper
- 1 tsp ground black pepper
- 0.5 lemon
- 0.5 lemon
- 0.5 lemon
Equipment
knifecutting boardspoonpan
Tips
- The sweet relish can last from a week to a month in the refrigerator.