2 recipes to make your own relish

The word "relish" says it all — savour the flavour — and put it on your hot dog or a ham sandwich. These luscious recipes are most inexpensive, and jars of pickle relish make fine gifts.

Makes 2 litres (8 half-pints)

• 4 medium cucumbers, unpeeled and finely chopped
• 2 large red peppers, cored, seeded and chopped
• 2 large green peppers, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 15 ml (1 tbsp) ground turmeric
• 125 g (1/2 c) kosher salt
• 1.5 L (6 c) water
• 2 cinnamon sticks, broken in half
• 15 millilitres (1 tbsp) mustard seed
• 10 ml (2 tsp) whole allspice
• 5 ml (1 tsp) whole cloves
• 500 ml (2 c) sugar
• 500 ml (2 c) cider vinegar1. In a large, heavy, nonreactive pot or Dutch oven, combine the cucumbers, red and green peppers, and onion; sprinkle the turmeric over all the vegetables. In a large bowl, dissolve the salt in the water to make a brine. Pour the brine over the vegetables, loosely cover the pot, and let stand for six to eight hours. Drain the vegetables, rinse well several times and return the vegetables to the pot.

  2. Cut a 10 centimetre (four inch) square of cheesecloth. Place the cinnamon sticks, mustard seed, allspice and cloves in the centre of the cloth, bring the corners together to make a bag and secure with kitchen string. Add the spice bag to the pot along with the sugar and cider vinegar. Over high heat, bring the mixture to a rolling boil and cook until the sugar is completely dissolved. Reduce the heat to moderate and boil gently, uncovered, for 10 minutes. Remove and discard the spice bag.

  3. Spoon the relish into eight warm, sterilized 250 millilitres (half pint) jars, leaving a six millimetre (1/4 inch) space between the top of the relish and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks. Once a jar has been opened, store the relish in the refrigerator.

A noteworthy accompaniment to almost any variety of cheese, this red onion treat is cheaper and better made at home.

Makes 500 ml (2 half-pints)

• 45 ml (3 tbsp) olive oil
• 1 kg (2 lb) red onions, peeled and sliced
• 125 g (1/2 c) sugar
• 5 ml (1 tsp) kosher salt
• 2 ml (1/2 tsp) black pepper, freshly ground
• 60 ml (4 tbsp) balsamic or sherry vinegar
• 250 ml (1 c) red wine1.In a large, nonreactive pot over moderate heat, heat the olive oil. Add the onion slices and cook about 20 minutes, stirring occasionally.

  2.Stir the sugar, salt and pepper into the onion mixture. Reduce the heat to low, cover the pot and cook very gently for 10 minutes; if the heat is too high, use a heat diffuser.

  3.Add vinegar and the wine, and cook, uncovered, stirring at regular intervals, until the mixture has the consistency of chutney, about 20 to 30 minutes. Skim off and discard any scum that forms during cooking.

  4.Ladle the onion relish into two hot, sterilized 250 millilitres (half pint) jars, leaving a six millimetre (1/4 inch) space between the top of the relish and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water.

  5. Cool and test for airtight seals. Label, date and store in a cool, dark place; the onion relish will be ready to eat in four weeks. Once a jar has been opened, store the onion relish in the refrigerator.

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