Why do I need to let the vegetables sit overnight with salt?

Salting the vegetables overnight helps draw out excess moisture, which prevents the relish from becoming watery. This step also enhances the texture by keeping the vegetables crisp, ensuring the final relish has a satisfying crunch.

What is the purpose of celery seeds in this recipe?

Celery seeds add a subtle earthy and slightly bitter flavor that complements the sweetness of the sugar and the tanginess of the vinegar. If you don’t have celery seeds, you can substitute with a pinch of ground celery or omit them, but the flavor profile will be slightly less complex.

Can I adjust the sweetness of this relish?

Yes, you can reduce the amount of sugar if you prefer a less sweet relish. However, keep in mind that sugar also acts as a preservative, so if significantly reducing it, consume the relish more quickly or store it in the refrigerator.

How can I ensure the jars are properly sterilized for storage?

To sterilize jars, wash them thoroughly with hot soapy water, rinse, and place them in a preheated oven at 120°C (250°F) for 10-15 minutes. For the lids, boil them in water for 5 minutes. This step is crucial to prevent contamination and ensure the relish stays fresh.

What can I use instead of Minus 8 Vinegar Dehydr8 if I don’t have it?

You can substitute Minus 8 Vinegar Dehydr8 with any high-quality white vinegar or apple cider vinegar. The key is to use a vinegar with at least 5% acidity to ensure proper preservation and flavor balance.

Can I freeze this relish instead of canning it?

Yes, you can freeze the relish if you don’t want to go through the canning process. Simply let the relish cool completely, transfer it to freezer-safe containers, and freeze. Be sure to leave some headspace in the containers to allow for expansion.

Vegan Garden Relish Recipe

Name: Vegan Garden Relish
Prep time: 8 h 30 min
Cook time: 15 min
Total time: 525 min
Cuisine: Indian
Ingredients: 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 1 Kg Tomatoes 1kg; 1kg 1kg Green Pepper; 1 Kg White Granulated Sugar; Each Pepper Red- Each; 1Pc White Cabbage 1pc; 400 g Trs Turmeric Powder 400G; - Golden Swan White Vinegar; 1 Kg Coarse Sea Salt, 1Kg; 25 g Celery Seed 25G

Indian cuisine · 105 calories

About this recipe

A vibrant and tangy vegan relish made with fresh vegetables and a hint of turmeric, perfect as a dinner side or topping for your favorite dishes.

Ingredients

1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
1 Kg Tomatoes 1kg
1kg 1kg Green Pepper
1 Kg White Granulated Sugar
Each Pepper Red- Each
1Pc White Cabbage 1pc
400 g Trs Turmeric Powder 400G
- Golden Swan White Vinegar
1 Kg Coarse Sea Salt, 1Kg
25 g Celery Seed 25G

Instructions

1. Finely chop 7 onions, 1 medium cabbage, 10 firm tomatoes, 12 green peppers, and 6 red peppers using a blender or food processor.
2. Transfer the chopped vegetables to a large plastic dishpan and sprinkle 1/2 cup of coarse salt evenly over the top. Let it sit overnight (at least 8 hours) to draw out excess moisture.
3. The next day, drain the vegetables in a large colander and rinse thoroughly under cold water. Allow them to drain well.
4. In a large pot, combine 6 cups of sugar, 1 tablespoon of celery seeds, 1 1/2 teaspoons of turmeric, and 4 cups of white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
5. Add the drained vegetables to the boiling mixture and stir well to combine. Let it boil for 5 minutes, ensuring the vegetables are evenly coated and heated through.
6. Carefully ladle the hot relish into sterilized jars, leaving a small headspace at the top. Seal the jars with lids.
7. Process the sealed jars in a hot water bath for 10 minutes to ensure proper preservation.
8. Remove the jars from the water bath and let them cool completely. Store in a cool, dark place until ready to use. Makes about 6 litres, roughly 60 servings of 100 ml (nutrition is per 100 ml serving).

How to make Vegan Garden Relish

Chop the vegetables. Finely chop 7 onions, 1 medium cabbage, 10 green tomatoes, 12 green peppers and 6 red peppers using a blender or food processor.
Salt overnight. Transfer to a large plastic dishpan, sprinkle with 1/2 cup canning salt and let it sit overnight to draw out excess moisture.
Rinse and drain. The next day, drain the vegetables in a colander, rinse thoroughly under cold water and allow them to drain well.
Make the syrup. In a large pot, combine 6 cups sugar, 1 tbsp celery seeds, 1 1/2 tsp turmeric and 4 cups vinegar, and bring to a boil over medium heat.
Boil and jar. Add the drained vegetables, boil 5 minutes to coat them evenly, then carefully ladle the hot relish into sterilized jars.

Frequently asked questions

Why do I need to let the vegetables sit overnight with salt?: Salting the vegetables overnight helps draw out excess moisture, which prevents the relish from becoming watery. This step also enhances the texture by keeping the vegetables crisp, ensuring the final relish has a satisfying crunch.
What is the purpose of celery seeds in this recipe?: Celery seeds add a subtle earthy and slightly bitter flavor that complements the sweetness of the sugar and the tanginess of the vinegar. If you don’t have celery seeds, you can substitute with a pinch of ground celery or omit them, but the flavor profile will be slightly less complex.
Can I adjust the sweetness of this relish?: Yes, you can reduce the amount of sugar if you prefer a less sweet relish. However, keep in mind that sugar also acts as a preservative, so if significantly reducing it, consume the relish more quickly or store it in the refrigerator.
How can I ensure the jars are properly sterilized for storage?: To sterilize jars, wash them thoroughly with hot soapy water, rinse, and place them in a preheated oven at 120°C (250°F) for 10-15 minutes. For the lids, boil them in water for 5 minutes. This step is crucial to prevent contamination and ensure the relish stays fresh.
What can I use instead of Minus 8 Vinegar Dehydr8 if I don’t have it?: You can substitute Minus 8 Vinegar Dehydr8 with any high-quality white vinegar or apple cider vinegar. The key is to use a vinegar with at least 5% acidity to ensure proper preservation and flavor balance.
Can I freeze this relish instead of canning it?: Yes, you can freeze the relish if you don’t want to go through the canning process. Simply let the relish cool completely, transfer it to freezer-safe containers, and freeze. Be sure to leave some headspace in the containers to allow for expansion.