How can something so Delicious be so Simple to make.
I grew up with a Relish Jar sitting on the Family Dinner Table. Relish went with everything from, Cold Meats, Hot Meats, in Sandwiches, over Vegetables, Cheese, especially Chedder Cheese, Crackers anything.
I guess our Mothers didn’t have choices like we do today at the Supermarket. Our Fridge on the Farm was a Safe like Cupboard in the Kitchen with mesh wire on the sides. (This was in the “Fifties” I have you know).
I can remember trying to get the last little bit of Relish out of the Jar. Relish all over your Knuckles, all the way up the Knife Handle and licking it off everything but your Clothes.
Then hearing Mum growling as she put the Knife into the Sink. Talk about what a sticky mess, the only pleased Person was the one trying to lick around their mouth for any left-over Relish. This only resulted in spreading the Relish even further around your Face. Boy the taste was good though.
Unfortunately only Children can get away with that.
Nothing looks better than Homemade Relish served on a Cheese Board, delicious.
It gives you that Home-grown feeling and makes you feel proud that you have used instead of wasting. A awesome feeling.
If you have some pretty little Jars that you have bought from the Supermarket or where ever. When empty wash them and put them into the back of your cupboard for later. They are ideal for Relish, Chutney and Jams, excellent to give away for Gifts to Friends and Neighbours. Add your own Label or a pretty Ribbon around the top, perfect.
This Gluten Free Apple-Cucumber Pineapple and Onion Relish is made with Apple-Cucumbers but if you prefer ordinary Cucumbers, that is fine. I find the Apple-Cucumbers much sweeter in flavour.
Apple-Cucumber Pineapple and Onion Relish
- 2 medium – large Apple-Cucumbers, sliced
- 3 medium Onions, sliced thinly
- 1 cup drained Crushed Pineapple
- 1 tablespoon Honey
- 3 tablespoons Mint, chopped thinly
- 1 cup White Wine Vinegar
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Turmeric
- 1 1/2 teaspoons Mild Curry Powder
- 1/2 teaspoon Celery Seeds
- 1 tablespoon Cornflour
- 1/2 Red Capsicum, diced, optional
Sterilise 4 medium sized Jars by removing the Lids and placing the Jars into an Oven proof Dish.
Turn your Oven temperature to 100ºC, place the Dish containing the Jars into the Oven, leave for at least 30 minutes.
Be careful when removing because the Jars will be hot. Place the hot Jars onto a Wooden Board when you are ready to full with the Relish.
I place the Lids into a Bowl then cover with boiling Water. Dry with a clean Tea-Towel and place onto the Filled Jars.
Wash and cut the Apple-Cucumbers in half. Scoop out the Seeds and throw away. I use a Teaspoon for scooping.
Slice the Cucumber leaving the Skin on. Place into a large Pot.
I use a Mandoline Kitchen Slicer for this purpose but be extremely careful, they are very sharp.
Peel then slice the Onions, add to the Pot.
Add the drained Crushed Pineapple, Honey, White Wine Vinegar, Salt, Curry Powder, Turmeric, Celery Seeds and Mint to the Pot. Give a good stir to mix everything together.
Bring to the boil then simmer for about 15 minutes with no Lid on the Pot.
Mix the Cornflour with a little Water then stir into the Relish. This will help to thicken the mixture.
Simmer for another 2 – 3 minutes more then fill your Jars immediately, do not cool Relish first.
I use a funnel to steer the Relish into the Jars. This way you don’t have to much spillage and a sticky mess down the sides of the Jars.
Wipe Jars with a clean Cloth, screw on Lids, add Labels and write on when made. This is handy if giving away for Gift so the recipient can see the used by date.
Relish should last for up to 6 months.
