Tuesday, October 28, 2008

Relish

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This is for all of you who have a garden in the backyard; don’t let those green tomatoes go to waste, it’s time to preserve. Nothing warms the heart more than a well stocked cold room—food security for those barren cold winter days.
Relish need not simply be resigned to hamburgers. Serve as an antipasto, as a bruschetta, with grilled fish or steak, or over pork chops; the possibilities are endless.
I’ve made relish with carrots, corn, fennel, zucchini, celery and most types of peppers. If you don’t have a garden, go to a farmer’s market and pick up some vegetables. There are still some great deals to be had and it’s a great time to haggle with the farmers.

Green Tomato Relish

Ingredients

  • 8 to 10 small green tomatoes, sliced
  • 2 small red peppers, diced
  • 2 small onions, sliced
  • 3/4 cup sugar
  • 1 cup vinegar
  • 1/2 cup water

Directions

While stirring, bring the water, sugar and vinegar to a boil. Once the sugar dissolves, add all of the vegetables and bring to a boil once again. Boil for 2 to 3 minutes and shut off the heat. Meanwhile, sterilize your mason jars and lids in boiling water, and, while still hot, ladle the still hot relish into the jars. Seal the jars --making sure not to over-tighten--and cover with a kitchen towel overnight, the vacuum seal will occur as long as the relish and jars are very hot.

This recipe can be done to your liking. If you want it sweeter, add more sugar or less vinegar. If you don't like it sweet omit the sugar all together as we do with some of our preserved vegetables in Italy. Taste the liquid before adding the vegetables. And if you have more vegetables than called for in this recipe, make sure the liquid just covers the vegetables. Also, if you have any fresh herbs in your garden don't let them freeze to death, add them to your relish; tarragon and sage add a wonderful taste to all chutneys and relishes.

1 comment:

O'Leary said...

Hi Sandro -
Glad to see you are still blogging and that you're writing the column.
Lovely stuff here.
Take care,
Sara