Or in your Migros. However this product contains 30% rice flour, it isn’t pure yeast.
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This is a cry for help. Apologies if it shouldn’t be in this thread.
Do any of you have a tried and true sweet relish recipe?
Just popped open a jar of home-canned old fashioned sweet relish, an experiment from last year. It was delicious, which was something of a surprise because I usually fail at pickling cucumbers. Eager to repeat, I now find I’ve lost the recipe.
I mostly need the brine ingredients / proportions, and canning time.
The relish I’m trying to replicate was cucumbers, red peppers, onion and celery. Spices (those I could see, that is) included mustard seed, celery seed, and whole cloves. Veggies were thoroughly pickled but still crunchy. So maybe not cooked, just packed with hot brine and water-bath canned?
I’ve looked online, and most sweet relish brines call for huge amounts of sugar and salt - which I would likely not have used. I try to keep sugar and salt to the ‘safety minimum’ when canning.
So before I start experimenting, and potentially turning my lovingly home grown veggies into food waste, if any of you have a favorite sweet relish recipe to share, I’d be grateful.
Thanks!
I love the stuff but have never made it. Have you thought to try some small batches to experiment. There are loads of recipes online.
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I did a very small batch last year - only two jars.
And am now kicking myself for not recording what I did.
I think I’ll have to bite the bullet and start experimenting. Maybe I’ll try making brines only, so I don’t waste the last cukes of the season.
Most of the recipes I see online call for a vinegar to sugar ratio of 2:1 - or more. I just can’t imagine I would have used that much sugar…
I find pickling tricky, as you don’t find out if it’s a success or failure for months - or in this case a year - later.
Thanks!
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I’m sure everyone’s been to a situation where we’ve thrown something together in haste, perhaps with missing/substituted ingredients, it turned out incredible and we can never recall how/what we did, and cannot replicate it!
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Sunday:
(Entrecôte sous vide, yellow zucchini, potatoes)
Yesterday:
(Pumpkin with a filliing of braised salsiccia with fennel seeds, tomatoes and eggplant)
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Suffering a cold (left my beach home at 30 degrees in the morning and I am in Salamanca now), had not much appetite. But after all day driving a car (I hate cars) I went with my nephews for a speciality you don’t get almost anywhere else and is that heavy that it is served usually in small rations: Farinato. I think you should drink a lot against that fucking cough, I almost went out of the street every time it happened and the driving was like 7 hours and then 1 hour more to find a parking space(fiestas en Salamanca). I would like to pay any amount for a parking, but… fiestas. I know why I hate cars…
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Farinato, a sausage with no meat sounds very english
Ingredientes: Contiene manteca o grasa de cerdo (a veces ibérico), miga de pan, harina, pimentón (que le da su característico color anaranjado), cebolla, ajo, sal, anís en grano y aguardiente.
It is done with the rests of the pigs that were traditionally slaughtered by every family in the village of my wife. It only contains the fat. And it is delicious. No idea about english sausages, but for a sausage with no meat just try Serbila 
An old Swiss joke: A cheesemaker and a butcher are having their second breakfast (“Znüni”) in a bar. The waitress offers cheese or cervelats. The cheesemaker chooses cheese because he doesn’t know what is in cervelats. The butcher chooses cheese too because he knows what is in cervelats.
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Take breadcrumbs (possibly from old bread), mix them with pork fat, mild pepper, onion, garlic, anise grains, and cheap alcohol.
But, it’s still too warm in Switzerland to eat something like this, 1 month more.
technically speaking, the ‘morcilla de Burgos’ does not contain meat either: onion, rice, lard (manteca de cerdo), cumin, sweet paprika…and pigs’ blood. No meat! 
Some of it contains also cinammon. Ñam, Ñam…
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