Kuhne Gherkin Sweet Pickle Relish 350 g (Pack of 6)

Product Information

My family enjoys gardening year-round thanks to the greenhouse we added years ago and now the geodesic biodome this past Autumn. Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. Storage Information: To make sure this stays as saucy as possible, keep in the fridge after opening and use within one month. Mix the flour, mustard, curry powder with the rest of the vinegar (and a bit more if it is too thick) in a small bowl or shake together in a jar and then pour this into the boiling gherkin mixture. Pinning or sharing on social media is encouraged but please ask permission before using any content from my blog for any other reason.

A version of this recipe is often used for beans and cauliflower as well to produce what's known as piccalilli or chow chow. Part of our range of super contemporary condiments, this saucy combo of mustard, dill and gherkins is fried food’s best friend.

After I added the veggies to the mixture and cooked them for 10 minutes, they lost a bit of their vibrant green color and were tender, so I think 10 minutes was long enough. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.

Use a food processor and you run the risk of just making a lot of mush, instead of a relish that has some texture.

My only change in terms of ingredients was that I only used 1 1/2 cups sugar and thought the relish was still plenty sweet. Couldn't bear to toss that beautiful cucumber juice so I used it as a base for a cold heirloom tomato, shredded chicken and feta soup.