Fire and Ice Relish

Nana Lee's Note:

This is something quite different than your ordinary relish. Time to dig out that Vidalia Onion Dicer! ;) Chill time not included. If you want to preserve it, SEE NOTE BELOW

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 12

Yield: 3.0 cups

MARINADE

• ¼ cup sugar
• ½ teaspoon salt
• 1⁄8; teaspoon fresh ground black pepper
• 1 ½ teaspoons celery salt
• 1 ½ teaspoons mustard seeds
• 1⁄8; teaspoon cayenne pepper
• ¾ cup vinegar
• ¼ cup water

ADD-INS

• 2 large tomatoes
• ¼ large onion

TOPPER

• ½ cucumber

Directions:

1. MARINADE:.
2. Place marinade ingredients in saucepan and bring to a boil.
3. Reduce heat and simmer until flavors meld, 8 to 10 minutes.
4. Refrigerate 2 to 3 hours before using.
5. ADD-INS:.
6. Time to use that Vidalia Onion Dicer! ;).
7. Remove stem/core of tomatoes, then peel(optional).
8. Chop tomato into small pieces.
9. Cut onion into 1/8 inch dice.
10. Add tomato and onion pieces to chilled marinade.
11. Cover relish but stir it gently several times.
12. TOPPER:.
13. Peel cucumber, cut in half lengthwise, slice thinly, and set aside.
14. Keep cucumber pieces separate but refrigerated.
15. At serving time:
16. Add cucumber slices.
17. NOTE:.
18. This relish will keep for several weeks if it is covered and refrigerated.
19. If you wish to preserve it just heat to boiling(without the cucumber slices), pour into hot sterilized jars and process.