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Pickled Vegetable Relish

Pickled Vegetable Relish

Print Recipe
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.
Course Condiment
Cuisine International
Keyword pickled vegetables, relish, tangy condiment, vinegar-based
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 cups
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.