sweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relishsweet & sour & spicy relish

BEFORE IT’S TOO LATE . . . here is the 1st of some of the CONDIMENTS you can make "soon" for this autumn, winter and spring.

Simple recipes that simply require patience, but not long to put together. You just the need to wait for the ingredients to release their water, or absorb the flavors or get pickled and/or ferment.

We’re starting with RELISH and more will follow soon enough . . .

Not everybody is familiar with RELISH unless you were raised or lived in North America (it’s just like CHUTNEY but much more finely cut). It’s usually very green (sometimes even too bright green and scary) and often too sweet. My version is less sweet and more multi-colored using cucumbers (I use the small ones but you can use larger ones, but the skins will be tougher and there will be more seeds), more red peppers and an onion. The vegetable ratio is actually 3:2:1 and the strained vegetables to pickling liquid ratio is almost 1:1.

Once the vegetables have lost their water and have been squeezed to their maximum, the role of the pickling mixture is to rehydrate everything. I don’t boil everything together so that the colors remain bright and the taste and texture remain fresh, which is also why the vegetables start off sitting in ice cubes and salt (that melt of course) for 1 day to remain crisp and colorful.

If you make larger quantities, boil the filled and closed jars before storing them away, otherwise the refrigerator is fine for smaller quantities to be used quickly, but if boiled, they will easily last for 1 year.

Anyways, I’ve been really busy lately yet I’ve still managed to keep posting recipes (but simpler ones), maybe I’ll continue with condiments, dips and all those types of extras or maybe I’ll whip up a seasonal dessert for you next time.

You know what ?  Who knows what I’ll do next ! . . . :)

sweet & sour & spicy relish


3 cups


vegetables (1050 grams before / 350-400 grams after straining) :

  • 525 grams (3 cups or 7 small) de-seeded, finely diced cucumbers
  • 350 grams (2 cups or 2-3 medium) deseeded, finely diced red bell peppers
  • 175 grams (1 cup or 1 large) peeled, finely diced onion
  • 25 grams (2 tbsp) coarse sea salt
  • 350 grams (25-30) ice cubes

pickling liquid (380 grams) :

  • 300 ml (1 ¼ cups) apple cider vinegar
  • 75 grams (¼ cup + 2 tbsp) golden cane sugar
  • 5 grams (1 ½ tsp) mustard seeds
  • 1 gram (½ tsp) coriander seeds
  • 1 gram (½ tsp) celery seeds
  • 1 gram (½ tsp) dill seeds
  • 0,5 gram (¼ tsp) whole allspice
  • 0,5 grams (¼ tsp) red chili flakes (or increase to 1 gram or ½ tsp for a hotter  version)
  • 1 bay leaf
  • optional mediterranean touch : 5-10 grams (1-2 cloves) garlic 


  • combine the very finely diced cucumbers, red bell peppers and white onion with the coarse salt and add the ice cubes, cover and let sit in a cool space (15°C-17°C) for 18-24 hours
  • the next day, strain and squeeze extremely well using a cheesecloth or kitchen towel until you’re left with about 1/4 of the total weight (approximately 350 grams of vegetable solids and 1050 grams of the remaining  liquid which is ¼ and ¾ of the total weight of 1400 grams)

note : save this almost 3 cups of tasty liquid in an airtight container in the refrigerator to use for hot or cold soups that you make

  • prepare the pickling liquid in a small casserole by heating up the vinegar and spices and sugar until all is melted and starts boiling and let boil for several minutes, then remove from the heat (remove the bay leaf, garlic and the large allspice peppercorns) and slowly pour the hot liquid into the very well strained diced vegetables until the diced vegetables are covered in liquid and hydrated but not floating either (only use what is necessary and/or make some more pickling liquid if required) and stir well
  • transfer the warm relish mixture to air-tight sterilized jars and let cool down (upside-down) before refrigerating (or if you are making larger quantities and many jars, boil the still warm, closed and filled jars of relish in hot water for 15 minutes, carefully remove the jars from the hot water and store in a cool space or in the refrigerator when cooled down
  • wait several days before using so that all the flavors are absorbed and well  developed.