Vegetarian Pickled Vegetable Relish Recipe

About this recipe

A tangy and vibrant vegetable relish perfect for dinner as a side or topping. This vegetarian-friendly recipe combines fresh vegetables with a flavorful pickling brine for a deliciously zesty addition to your meal.

Ingredients

• 100 G Saras Turmeric Haldi Powder
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 450 G English Cucumber 450-550g
• Each Pepper Red- Each
• 1Pc White Cabbage 1pc
• - Tata Salt
• - Bragg Apple Cider Vinegar
• 450 g Fenland Celery 450 G

Instructions

1. 1. Very finely chop 1 white cabbage (about 1 kg), 4 celery stalks (200 g), 2 green peppers, 2 red peppers and 3 onions, and place them in a large glass bowl.
2. 2. Mix the chopped vegetables with 1/3 cup (about 90 g) of salt, cover, and let them sit overnight (8-12 hours) to draw out excess moisture.
3. 3. Chop 4 cucumbers into small pieces and submerge them in cold water in a separate bowl. Let them sit overnight as well.
4. 4. The next day, drain all the vegetables, rinse the salted vegetables well under cold water, drain again, and combine them in a large pot.
5. 5. Add 1 tablespoon of turmeric and 5 cups (1.2 litres) of apple cider vinegar to the pot. Stir well to combine.
6. 6. Bring the mixture to a simmer over medium heat and cook for 20 minutes, stirring occasionally.
7. 7. Carefully transfer the hot relish into sterilized jars, seal tightly, and allow to cool before storing.

How to make Vegetarian Pickled Vegetable Relish

1. Chop the vegetables. Very finely chop the cabbage, celery, green pepper, red pepper, and onion, and place them in a glass bowl.
2. Salt the vegetables. Mix the chopped vegetables with 1/3 cup of salt and let them sit overnight to draw out excess moisture.
3. Soak the cucumbers. Chop the cucumbers into small pieces, submerge them in cold water in a separate bowl, and let them sit overnight as well.
4. Combine and season. Drain all the vegetables, combine them in a large pot, then add 1 tablespoon of turmeric and 5 cups of apple cider vinegar and stir well.
5. Simmer and jar. Bring to a simmer over medium heat and cook 20 minutes, stirring occasionally, then transfer the hot relish into sterilized jars, seal, and cool before storing.

Frequently asked questions

Why is it important to salt the vegetables overnight in this recipe?

Salting the vegetables overnight draws out excess moisture, which helps concentrate their flavors and ensures a crisp texture in the final relish. Skipping this step may result in a watery relish that lacks depth.

What role does turmeric play in the Vegetarian Pickled Vegetable Relish?

Turmeric adds a warm, earthy flavor and vibrant yellow color to the relish, enhancing both its taste and appearance. It also offers anti-inflammatory health benefits, making it a valuable addition to this dish.

Can I substitute apple cider vinegar in this recipe?

Apple cider vinegar provides a balanced acidity and subtle sweetness that complements the vegetables. If unavailable, white vinegar or rice vinegar can be used, though the flavor profile may differ slightly.

How can I ensure the relish doesn’t become overly sour from the vinegar?

The balance of flavors comes from the ratio of vegetables to vinegar. If you prefer a milder tang, you can reduce the vinegar slightly or add a pinch of sugar to offset the acidity without compromising the dish.

How should I store the relish, and how long will it last?

Store the sealed jars in a cool, dark place or refrigerate them for optimal freshness. Properly sterilized and sealed jars can keep for up to 3 months, while opened jars should be consumed within 2 weeks.