Row, Row Row your boat gently down the stream, dilly wally pickle relish, life is but a dream.
Right! now I’ve got that out of my system we can move on. I had a breaded fish burger last Friday and had to chop my own dill pickles to go on the burger, (I know) I thought to myself Lord! this chopping lark really is quite tiresome I´m going to make a dill pickle relish I can dollop on EVERYTHING…and here we go.
* For persons of a non British persuasion, the the word ´wally´ has 2 meanings in the United world of Kingdom – the first being another name for pickle and gherkin, the other being a word for a berk
DILLY WALLY PICKLE RELISH
Makes 5 jars.
YOU WILL NEED:
- 1.3kg (3lbs) of pepino / cucumber (about 8-9)
- 2 large green peppers
- 2 medium white onions
- 2 sticks of celery
- 40g salt
- 2 garlic cloves
- fresh dill – a generous handful
- 1 tsp coriander seeds
- 3 tsp mustard seeds
- 100g sugar
- 70g cider vinegar
- 2 tsp turmeric
1. Dice all but 2 of your cucumbers into small cubes. Grate the rest (it helps with the consistency) and put into a large bowl.
2. Chop the onions, green peppers and celery stick finely (or pop into a processor) and add to the same bowl.
3. Sprinkle over the salt, mix well and leave the ingredients for 90 minutes to draw the water out from the veg.
4. Rinse the veg twice and put into a cloth to squeeze out the excess water.
5. Take a large pan, pour the vinegar into it . Add the garlic, (use a garlic press for best results) mustard seeds, coriander seeds, sugar and bring the liquid to boil, stiring to make sure the sugar is dissolved
6. When it boils, add all the cucumbers and vegetables and boil for 20 minutes stirring occasionally. After 20 minutes add the freshly chopped dill and turmeric and simmer for 5 more minutes.
7. Remove from the heat and put into sterilised jars whilst they are still hot.
(To sterilise: wash jars and lids in hot soapy water then put into the oven on a baking tray for at least 10 minutes on 120 c )
I had extra left over which wasn’t enough to fill a jar, so as it was lunchtime, I put 2 massive dollops on a ham & cheese seeded baguette, BEE…YOU…TEE…FULL!