0 (0)

Sauces and Condiments, Vegetarian

Fire and Ice Relish

Fire and Ice Relish
Genaro Molina / Los Angeles Times

Fire and Ice Relish is a charmer that can give a plain meal sparkle. Or set it on your holiday table to fill out the menu. The Pennsylvania Dutch understood the luxury of small offerings of lively "sweets and sours" ... Read more

Total time: 30 minutes plus 2 hours chilling | Makes 3 cups
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons mustard seeds
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup vinegar
  • 1/4 cup water
  • 2 large tomatoes
  • 1/4 large onion
  • 1/2 cucumber

Step 1Place sugar, salt, pepper, celery salt, mustard seeds, cayenne pepper, vinegar and water in saucepan and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Refrigerate 2 to 3 hours before using.

Step 2Remove stem core of tomatoes, then peel and chop into small pieces. Cut stem top and root bottom off onion, peel and cut in half lengthwise. Lay each half flat side down, then cut 1/8 strips lengthwise through each half. Cut into 1/8 inch pieces crosswise and set aside. Peel cucumber and cut into thin slices, then stack slices and cut them in half.

Step 3Add tomato and onion pieces to chilled marinade. Cover relish but stir it gently several times. Keep cucumber pieces separate but refrigerated. At serving time, add cucumber.


Lucques' yogurt sherbet
Lucques' yogurt sherbet

Spiced cherry and blueberry upside-down cake
Spiced cherry and blueberry upside-down cake

Fennel-aquavit gravlax with caraway creme fraiche
Fennel-aquavit gravlax with caraway creme fraiche

Pomegranate-braised duck legs
Pomegranate-braised duck legs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Sichuan flavor base
Smoked salmon onigiri filling
Basic caramel sauce
Central European Charoset