Gherkin Relish and Country Living
My family enjoys gardening year-round thanks to the greenhouse we added years ago and now the geodesic biodome this past Autumn. Another treat we enjoy year-roundd is homemade gherkin relish usually from the garden harvest if it was a good year. Pickles make a great appetizer or addition to the appetizer table and even to enjoy with dinner. In this post, I want to share a new favorite recipe of mine from a garden gal I met last year at the Garden Blogger Conference. It is a recipe from one of my favorite garden and cookbooks: The Good Life: Four Glorious Seasons in My Country Garden by Sarah O’Neil.
For this recipe you will need the following:
- 5 pounds of gherkins
- 2 pounds of onions
- 4 cups of sugar
- white vinegar
- curry powder
Don’t be afraid to cut the recipe in half. This is perfect for preserving using the hot bath canning. Scroll down to get the printable recipe with details at bottom of this page.
You must stopover to Sarah’s site (https://gardeningkiwi.wpcomstaging.com/author/gardeningkiwi/) to check out great recipes like Pickled Green Tomatoes, Pickled Radish Seed Pods, and another one of my favorites Strawberry Christmas Mince Pies. Sarah The Real Gardener’s Recipes at: Amazon Books.
Grow Your Own Gherkin Relish Recipe
One of the things I love about social media is I can carry on a conversation with great gals like Sarah who gardens in New Zealand basically anytime. When I asked Sarah if I could share her recipe she ran out to her garden and snapped a few photos of her beautiful cucumber crops. In New Zealand, they are just starting their summer season as we wait for winter to arrive. Another bonus with being connected with talented gardeners online from around the world is you get to enjoy gardening year-round.
The Good Life : Gherkin Relish RecipeCourse: SideCuisine: International
5 pounds Gherkins (pickling cucumbers)
1 pound Sliced Onion
4 cups sugar
1 liter white vinegar
1 cup flour
2 tablespoon mustard
1 tablespoon curry powder
Finely chop gherkins and onions. Food processor works well here.
Place in a bowl and sprinkle with a small handful of plain salt. Leave overnight with lid on and refrigerate.
Pour off excess liquid and bring to boil with the sugar and 750 ml of the vinegar.
In a separate bowl mix flour, mustard, curry powder and the rest of the vinegar. Add to the gherkin mix and stir well.
Cook gently for about 20 minutes, stirring frequently as it can burn to the bottom of the pan.
Store in refrigerator for up to 2 weeks or use a hot bath canning method to preserve for up to a year.
More Cucumbers Please!
In conclusion of this post and book review I want to share with you some additional post I have on my site featuring cucumbers. This vegetable happens to be one of the easiest and fun plants I enjoy each year in my Ohio garden. ENJOY!
I hope this post inspires you to whip up your own batch of relish. This recipe is super easy to make year-round using store-bought cucumbers. Growing your own really makes this recipe so much better. Be sure to reach out to me on my site to let me know if you like this.
Happy Pickle Growing,