Garlic Relish (originally a recipe for lemon relish)
Ingredients
- Either the equivalent in size of 2 large lemons in peeled garlic cloves, or
- the equivalent of 1.5 large lemons in peeled garlic cloves + half a large lemon (Pare off the thin yellow rind, and keep; cut off and discard the white pith)
- 1 pepper (green or red - with the core and seeds removed)
- 6-8 large spring onions
- 1 stick of celery
- 1 fresh red chilli
- parsley
- half teaspoon dry mustard
- half teaspoon ground cardamom
- 1 teaspoon salt
- 2 tablespoons sugar
- 120 ml vinegar (cider vinegar? white wine vinegar? - your call!)
Chop garlic (and lemon rind and flesh if used), pepper, onions, celery, chilli and parsley (if you're using a food processor, don't overdo it).
Pop everything into a pan, bring to the boil, and simmer for 15 minutes or so. Pour into sterilised jars and seal.
Pickled Garlic (kids used to eat this like sweeties
)
- Enough cloves of garlic to fill the pickling jar - separated, but not peeled;
- Enough vinegar to cover the garlic (I've used a variety of vinegars, but I like a white wine vinegar best);
- About 2 ozs sugar to each 1 lb of garlic (try more or less to taste) and a wee bit of salt;
Vinegar and sugar - boil over high heat for about 10 minutes; add unpeeled but separated garlic cloves, and carry on cooking for only a minute or two. Remove from the heat and allow to cool a bit - put garlic in a sterilised and warmed glass pickle jar, pour over enough vinegar to cover, and tightly seal.
Keep for at least a month (unlikely - make a double batch).
