Not Branston Pickle Relish (Easy and Delicious!) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I was drowning in zucchini last year and after looking at several of the Branston pickle recipes here, I came up with a pickle relish of my own. This recipe is in ratio form and can easily be doubled, tripled, or quadrupled. I often make it in a small batch and put it in the fridge where it keeps well for weeks at a time. It is awesome on sandwiches and meats (as a vegetarian, I love it on a veggie and cheese sandwich). I have also given it as gifts. Let me know if you like it too. Ingredients:
2 cups diced zucchini |
1 cup diced bell pepper |
1 cup diced onion |
1 cup apple cider vinegar |
1 cup brown sugar |
2 tablespoons lemon juice |
1 dash salt |
Directions:
1. Mix all ingredients in a stock pot.
2. Bring to a simmer and cook until the vegetables are tender.
3. Can the relish as you would any other or put in a sealed container in the refrigerator.
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