When every other part of a meal is heavy, having a dish that is light creates balance in a meal. Having a vegetable relish before the main dish can prime the taste buds for other foods that are rich or heavy. As recipes go, relishes are fairly simple to make. A vinegar based dressing on vegetables will add zest to a meal. This recipe for vegetable relish requires almost no cooking.
- 3/4 cup of sugar
- 3/4 cup of apple cider vinegar
- 1/2 cup of canola oil
- 1 tablespoon of water
- 1 teaspoon of black pepper
- 1/2 teaspoon of salt (optional)
- 2 cans of whole kernel corn (drained)
- 2 cans of French-style green beans (drained)
- 1 can of green peas (drained)
- 1 can of black-eyed peas (drained and rinsed) – optional
- 1 cup of diced (sweet or mild) onions
- 1 cup of diced bell pepper (green, red, or a half and half mixture of both)
- Combine the sugar, apple cider vinegar, canola oil, water, black pepper, and salt in a sauce pan or pot; bring the six ingredients to a boil.
- Remove the mixture from the heat; allow it to cool.
- Combine the corn, green beans, peas, black-eyed peas, onions, and bell pepper in an appropriately sized bowl.
- Pour the cooled dressing mixture over the vegetables; stir the vegetables to coat them.
- Cover the mixture and refrigerate it for a minimum of 4 hours.
- Serve the relish cold.
Experiment with the vegetables in this relish. If one of the vegetables is a favorite, increase the amount of it and decrease, or completely leave out, another. For a sweeter dressing, increase the sugar by 1/4 cup.