Its Autumn here now and I have a lot vegetables left from our Summer season. I find this is the best
way to use them up. This relish will last up to a year, but I will definitely finish it in 6 months.
To be eaten with cheese and crackers or in sandwiches with cold meat or cheese.
It is not just the vegetables that are healthy, the spices are loaded of nutrients.
Vegetable Relish
makes 20 cups or 5 large preserving jars
3 cups chopped dried dates, making sure there are no pips
2 cups coconut sugar - instead of coconut sugar use more dates
18 cups finely chopped mixed vegetables - cauliflower, celery, onion, garlic,
capsicums, bean, corn, tomatoes, courgette, cucumber.
9 cups cider vinegar
40 gr mustard seeds
2 tsp turmeric
2 tsp allspice
1 tsp ground cloves
30 gr celery seeds
1 tsp curry powder
2 - 4 tbsp cornflour mixed in a little water
Method
Sprinkle 1/4 cup Himalayan or sea salt over the vegetables and mix through.
Leave over night. In the morning strain off the liquid. This removes the water.
1 - Place the cider, dates, sugar and spices in a large jar and and simmer for
40 minutes with the lid on.
2 - Add the vegetables and simmer with the lid off until the vegetables are soft.
3 - Add the cornflour mixture and turn up the heat. Bring to a boil, stirring with
a wooden spoon. Once thicken taste and season if it needs.
This mixture can now be preserved in jars or placed in the fridge.
For best favour, leave for 3 weeks before eating, but I am not waiting, I have already
started on one jar.
Serve with cold meats or cheese and cracker
