Summer Relish

Easy and flexible relish that goes great with everything from burgers to tuna salad.

This fresh relish is meant to be a catch all for what you have in summer abundance!  Add or subtract veggies freely, and spice it up or down as you’d like! 

Summer Relish

Makes around 2 Pints 

INGREDIENTS

• 1 small or ¼ – ½ of a medium sized cabbage, shredded
• 1 greenhouse long cucumber, or a few smaller cucumbers
• 1 small grated carrot
• 1 large tomato, diced
• 1 clove garlic, minced
• 1 small onions, chopped
• 1 medium bell pepper (or equivalent smaller sweet peppers), chopped
• ½ teaspoon celery seed
• ½ teaspoon ground mustard seed
• ¼ teaspoon ground turmeric 
• ¼ teaspoon crushed chili flakes or diced fresh hot pepper, to taste
• 1 teaspoon sea salt
• ¼ cup vinegar of choice (our favorite is Apple Cider Vinegar)
• OPTIONAL 1-2 Tablespoons raw honey (if simmering your relish, add honey in after it is cooled to warm)

INSTRUCTIONS

1. In a medium sized salad bowl, combine all ingredients and mix well using your hands to massage the cabbage and help break it down. 

2. You can serve raw as is, or alternatively simmer for 10 – 15 minutes for a milder, more traditional relish.

3. Let cool before serving.  Store in a closed jar for two weeks.  
4. Serve on a sandwich, burger, hot dog, grilled meat, and enjoy!

NOTES:
Add an apple or other fruit for some extra sweetness and flavor! 

Subtract or add ingredients as needed!  

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