Authors: Kresha Faber
The DIY Pantry (22 page)
The secret to a crisp, sweet relish is using the freshest produce you can find and giving it ample time to sit with the salt and sugar mixture, which draw out its juices and infuse it with a salty sweetness. And even though this appears to have several steps, don’t be fooled into thinking this is a complicated recipe—it’s actually refreshingly simple and will stock your pantry for several months.
HANDS-ON:
30 minutes
INACTIVE:
5 hours
INACTIVE:
5
1
⁄
2
hours
DIFFICULTY LEVEL:
∗∗∗
YIELD:
Serves 64; Makes 1 quart
COST PER SERVING:
$
CALORIES:
15
FAT:
0 g
PROTEIN:
0 g
SODIUM:
443 mg
FIBER:
0 g
CARBOHYDRATES:
4 g
SUGAR:
3 g
1
1
⁄
4
pounds fresh pickling cucumbers, scrubbed
1 yellow or white onion
1
⁄
4
cup coarse kosher salt (do not use regular salt, as the additives will change the color of the relish)
5–8 cups ice cubes or ice chips
⅔ cup white distilled vinegar
1
⁄
2
cup apple cider vinegar
1 cup evaporated cane juice
2 teaspoons mustard seeds
1
⁄
3
teaspoon celery seeds
1 (1") cinnamon stick
1 pinch ground allspice
1 pinch ground cloves
1
⁄
4
teaspoon turmeric
- Chop the cucumbers and onion in a food processor or food grinder to
1
⁄
4
" dice and place in a large bowl. Sprinkle in the salt and stir so that the salt is well distributed. Place a tea towel directly on the surface of the cucumber and onions; then cover the towel with ice and let sit for 2–3 hours. Discard the ice and rinse the cucumber and onion mixture thoroughly in a colander or sieve. - In a large saucepan, bring the vinegar, sugar, and spices to a boil. Reduce heat and simmer uncovered for 5–10 minutes, until the mixture has reduced slightly; then stir in the cucumber-onion mixture. Stir well; then spoon into jars and let cool. The relish can be served immediately but achieves the best flavor after 2–3 days. Store in the refrigerator for 1–2 months.
Chefs in Britain have perfected a thick, tangy, deeply flavorful sauce that accompanies seared meat beautifully. This is one of those recipes that seems like it should be difficult, but it takes mere minutes to make with very little effort.
HANDS-ON:
10 minutes
INACTIVE:
10 minutes
INACTIVE:
20 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
70
FAT:
0 g
PROTEIN:
1 g
SODIUM:
174 mg
FIBER:
2 g
CARBOHYDRATES:
17 g
SUGAR:
13 g
⅔ cup chopped dates or raisins
1 cup boiling water
1 cup malt vinegar
1
⁄
3
cup tomato paste
1
⁄
4
cup Worcestershire sauce
2 teaspoons tamarind paste (optional)
2 tablespoons onion juice, or 1 teaspoon onion powder
3 teaspoons blackstrap molasses
2 cloves garlic, finely minced
- Place the dates or raisins in a small bowl and pour the boiling water over them. Soak for 5–10 minutes. Do not drain.
- Place all ingredients, including the soaking water, in a blender and blend until smooth. Season with salt and pepper and adjust seasonings to taste.
- Flavor is best after 1–2 days, but it may be served immediately if desired. Store the sauce in an airtight container in the refrigerator for up to 3 weeks.
For deeper flavor, place the mixture in a wide, heavy-bottomed saucepan and let it simmer uncovered over medium-low heat 10 minutes. Then remove from heat and let it cool completely before serving or storing.
Sweet and spicy, chili sauce is finding its way onto more plates than ever. It imbues any meat with a surprisingly delightful flavor and adds the right amount of kick to any meal with its unique blend of ingredients. Use it as you would ketchup—on a burger, with meatloaf, or with a meat pie, such as tourtière.
HANDS-ON:
30 minutes
INACTIVE:
1
1
⁄
2
hours
INACTIVE:
2 hours
DIFFICULTY LEVEL:
∗∗∗
YIELD:
Serves 16; Makes 2 pints
COST PER SERVING:
$ $
CALORIES:
62
FAT:
0 g
PROTEIN:
1 g
SODIUM:
302 mg
FIBER:
2 g
CARBOHYDRATES:
15 g
SUGAR:
12 g
