Some time back I promised you a relish recipe that is a wonderful way to use up a surplice of cauliflower. Here it is. I have cc’d Linda Cornett in case she would like to add it to the BCG web site.
T.
Tracey’s Curry Cauliflower Relish
12 cups finely chopped cauliflower (or 8 cups and 4 cups diced summer squash)
4 cups chopped onions
2 red bell peppers, seeded and chopped (or for a more spicy mix replace with 1-2 hot peppers)
1 green bell pepper, seeded and chopped
1/3 cup pickling or canning salt
2 1/2 cups granulated sugar
2 1/2 white vinegar
1/2 cup raisins
1/2 tsp ground allspice
2 cloves
1 dried bay leaf
1 tbsp (or more) mild curry powder
1 tbsp mustard powder
1 tbsp seeded mustard
1 tsp ground tumeric
(optional if you want it more picante) 1-2 tbsp chilli flakes
1. Place all cut vegetables in a very large bowl (glass or stainless steel) and mix in the salt. Cover and let stand overnight or minimum of 12hrs.
2. Drain vegetables in a colander and rinse with fresh water. Press out any excess water with your hands.
3. In a large stainless steel saucepan combine vegetables, sugar, vinegar and spices.
4. Bring to boil, stirring occasionally. Reduce heat and boil gently, stirring frequently until its reaches the consistency of a commercial relish (30-45 mins).
5. I have found that I’m short of liquid when canning so usually make up extra vinegar and sugar solution to top up jars.
6. Place in hot sterile jars, remove air bubbles, wipe rims and place lids. Process in water bath 25 mins (at Boulder elevation).