Kuhne Gherkin Sweet Pickle Relish 350 g (Pack of 6)

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Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes. Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. Doubled the recipe for a big picnic, added a bit of tumeric to boost the color and halved the cornstarch.

Part of our range of super contemporary condiments, this saucy combo of mustard, dill and gherkins is fried food’s best friend. I’ll admit that I’ve never been a sweet pickle relish fan, tending to reach for dill relish instead. Ingredients: Gherkins (Gherkins 28%, Water, Salt, Food Acid (Acetic), Firming Agent (Calcium Chloride), Preservative (Sodium Metabisulphite)), Sugar, Water, Thickener (Modified Cornstarch), Salt, Mustard Seed 0. more or less sugar (don't be afraid to taste it while it's cooking), more thickening if it doesn't seem thick enough. This is a really easy recipe that thousands of kiwi's have used to preserve these prolific vegies for years and years.Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Because I was not capable of leaving the sweet pickle relish unopened in my pantry for much longer than a week.

I also added those pickled mustard seeds that usually sit right at the bottom of the jar, which turned out to be a great idea.