Pickled Vegetable Relish Recipe by Mangia
Pickled Vegetable Relish
Here vinegar serves to soften and flavor a combination of colorful vegetables. Use this as you would any relish, for spark, on sandwiches, roasted meats, and grilled or poached seafood.
Ingredients
- 1 cup water
- 1 cup cider vinegar
- ¾ cup sugar
- 2 teaspoons salt
- 6 whole cloves crushed
- 1 tablespoon mustard seeds
- ½ teaspoon ground allspice
- 1 ½ teaspoons sliced fresh ginger
- 1 small head white cabbage 1 ½ pounds
- 1 medium onion
- 2 medium carrots
- 1 medium red bell pepper
Instructions
- In a medium saucepan, combine the water, vinegar, sugar, salt, cloves, mustard seeds, allspice, and fresh ginger. Bring the mixture to a boil and simmer for 20 minutes to blend the flavors.
- Prepare the vegetables: Core and shred the cabbage. Peel, trim, and slice the onion; peel and cut the carrots into ¼-inch dice. Core, seed, and dice the pepper into ¼-inch pieces. Put all the vegetables in a large, heatproof ceramic bowl.
- Pour the boiling liquid over the vegetables. Let cool completely; then cover and refrigerate overnight. The next day, drain off any excess liquid from the relish, and adjust the seasonings. Transfer to a serving bowl. The relish keeps, in a covered glass container in the refrigerator, for up to 2 weeks.
