Vanessa, one of the gorgeous girls who works at Rich Glen, brought me a jar of this sweet & tangy relish and it took me back to my childhood sitting at the dining table with my Nan and Pa spreading spoonfuls on leftover cold meats and boy did I love it. My grandfather, Dick Stillard, had the best veggie garden in the district and as you may know when it's cucumber season you find yourself picking them every day in abundance!
I asked her for the recipe and she gave it to me in French as it's her husband's family recipe... I lovingly read it with a smile as it took me back to my Apprentice days at the Tech College where French was "the" culinary language of learning... Here it is with a few adaptations.
- 2kg cucumber (4-6 decent size)
- 3 brown onion, peeled, diced
- 1kg sugar
- 1L white vinegar
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1/4 cup salt
- 1 cup celery tops, chopped
- 1 tsp mustard seeds
- 2 tsp turmeric
- Sprinkle salt over chopped cucumber, onion and capsicum, cover and leave in a strainer for 2 hours.
- Squeeze and discard juice.
- Add all ingredients to a large saucepan and bring to boil. Reduce heat slightly and simmer for 1 hour, stirring occasionally.
- Pour into hot sterilised jars and store in a cool pantry for up to 12 months.