Pineapple and Cucumber Relish

Well it wasn't intended to be my first entry on my first blog site but you have to run with what's going on in a country life and as I have just finished making a batch of Pineapple and Cucumber Relish, I thought it fitting to share this recipe. It's quick and easy to make and is so devine on crackers with cheese that you will want to go back for more so here it is:

1 x 440 gm tin crushed pineapple (or as close to in size)

2 green or 4 apple cucumbers, peeled and chopped

3 medium onions, peeled and chopped small

1 tablespoon common sea salt

225 gms sugarjuice of one lemon (optional)

360 ml cider vinegar (or white vinegar)

Mix all ingredients in a saucepan and bring to the boil, turn down to just more than a simmer and cook for 30 minutes.

Meanwhile heat glass jars (if bottling into plastic wait until cold)in a warm low oven or you could put them into hot water but make sure they are completely dry before bottling the relish. This will make a batch that will fill 3 x 100 gms coffee jars.

Thicken relish with 1 1/2 tablespoons cornflour, 1 teaspoon tumeric and 1/2 teaspoon curry powder mixed with enough vinegar to make it flow. Add to relish while still simmering, thicken and then turn off to cool.

Once cool enough to handle, remove jars from oven and bottle. Leave unsealed until completely cold.

So there it is. Taiza our wee dog, Shih-Tzu/Lhasa Apso cross, will give anything a try once so I'm sure you can too. What have you got to lose??