Name: Celeriac relish
Cook time: 60 min
Total time: 60 min
Ingredients: 3 (1.5kg) celeriac (celery root), trimmed, peeled, cut into ribbons; 2 large_piece (400g) green-skinned apples , cored, halved, sliced thinly; 400 gram (12½ ounces) shallots, sliced thinly; 1 1/2 cup (375ml) white vinegar; 1 cup (250ml) cider vinegar; 2 1/2 cup (550g) white (granulated) sugar; 2 teaspoon yellow mustard seeds; 1 teaspoon ground ginger; 2 teaspoon coarse cooking salt (kosher salt); 3 large_piece (450g) zucchini , cut into ribbons

Ingredients

3 (1.5kg) celeriac (celery root), trimmed, peeled, cut into ribbons

2 large_piece (400g) green-skinned apples , cored, halved, sliced thinly

400 gram (12½ ounces) shallots, sliced thinly

1 1/2 cup (375ml) white vinegar

1 cup (250ml) cider vinegar

2 1/2 cup (550g) white (granulated) sugar

2 teaspoon yellow mustard seeds

1 teaspoon ground ginger

2 teaspoon coarse cooking salt (kosher salt)

3 large_piece (450g) zucchini , cut into ribbons

Method

1.Combine celeriac, apple, shallots, vinegars, sugar, spices and salt in large saucepan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 30 minutes or until vegetables are tender. Add zucchini, simmer, uncovered, stirring occasionally, about 10 minutes or until zucchini is tender and relish is thick.

2.Spoon hot relish into hot sterilised jars, seal immediately. Label and date jars when cold.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons.
Note

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Ingredients

Method

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