I really am thinking of summer now and continuing our favourite preserve theme.
This is a tomato and cucumber relish. It is very zingy and fresh tasting. But, as it isn’t cooked for as long as a chutney or pickle it will only keep for three months. I don’t have any left and am missing this very grown-up relish.
If you have an oversupply of tomatoes why not make yourself some Bloody Mary Relish? I can’t wait to replenish our supplies.
Ingredients for Bloody Mary Relish
- 1.4kg ripe tomatoes, skinned & chopped
- 1 large cucumber or 2-3 ridge cucumbers, peeled, deseeded & chopped
- 3 tbsp salt
- 2 celery sticks, chopped
- 2 cloves garlic, peeled & crushed
- 175ml white wine vinegar
- 1 tbsp sugar
- 4 tbsp vodka
- 2 tsp Tobasco sauce
- 1 tsp Worcestershire sauce (optional)
Method
Layer tomatoes and cucumbers in a colander, sprinkling with salt as you go. Cover and refrigerate overnight.
The following day, rinse the vegetables well to remove as much salt as possible and drain well.
Now put tomatoes, cucumber, celery, garlic, vinegar and sugar into a pan and slowly bring to the boil.
Cook, uncovered for around 30 minutes stirring now and again. The vegetables will soften and most of the liquid will evaporate.
Remove from the heat and leave to cool. Add the vodka and Tobasco, plus Worcestershire sauce if using and stir thoroughly.
Spoon the finished relish into warmed sterilzed jars and cover.
Leave for one week to develop fully.
This is a very fresh tasting relish, grown-up enough to serve with canapes and even on oysters! For us though its just great with a summery lunch of simple quiche and salad.
No pics for this one as it only keeps for three months and I haven’t got any left!
For a more self sufficient future