Sweet Vegetable Relish
Submitted by mark_631
A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.
YIELD
3 pintsPREP
10 minCOOK
20 minREADY
6 hrsThis relish sits somewhere between a pickle and a salad, and it’s the kind of condiment that makes everything on the plate better.
Sliced ginger root and dried chiles simmer in a sweet vinegar brine, then the liquid cools and gets poured over sliced carrots first (they need the extra time to soften), followed by chunked red peppers, onions, and seeded cucumber.
An overnight chill in the fridge lets all those flavors marry into something bright, tangy, and lightly spicy with a gingery warmth running through every bite.
Makes about 3 pints and keeps in the fridge for up to 3 days.
Kitchen Tips
- Add the carrots while the brine is still tepid and let them cool in it. They’re the densest vegetable here and need more time to absorb the flavors.
- Add the peppers, onions, and cucumber only after the brine is fully cool. Hot liquid will cook them and you’ll lose all the crunch.
- Give it the full overnight rest. Four hours is the minimum, but a full night transforms this from a vinegar salad into a proper relish with layered flavor.
Ingredients
Directions
Prepare all vegetables.
Then combine ginger root, dried chiles, vinegar, sugar and salt with ¾ cup water in a saucepan.
Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots.
Cool completely, stirring from time to time.
Add bell pepper, sweet red pepper, onions and cucumber.
Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator.
May be stored in the refrigerator for up to 3 days.
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