This year, while searching through various old cookbooks for pecan pie recipes I came across a lovely fresh apple relish (Apple Kitchen Cook Book by Demetria Taylor), which I just had to try. It was fantastic! Especially tasty with fresh, local apples, it works particularly well as a relish with turkey, and really helps to digest a big meal as it has homemade dill pickles as well as probiotic mustard and a touch of homemade mayonnaise. This is my version…I should have posted it before Thanksgiving! Keep it in mind for your Christmas dinner.
- 2 apples, diced small
- lemon juice
- 1 sm onion, diced
- 2 lacto-fermented dill pickles
- 2 T capers
- 1 T homemade mayonnaise
- 1 T homemade probiotic mustard
- Freshly ground black pepper
Wash the apples and dice them as small as you can (brunoise) about 1/2 cm by 1/2 cm. Salt them lightly and squeeze fresh lemon juice over them to keep them from browning as you cut.
Dice the onions, dill pickles and leave the capers whole (you can also use homemade dandelion, nasturtium or milkweed capers). Add in the homemade mayonnaise and mustard, check the seasoning and chill until ready to serve. I sprinkled it with a touch of sumac before serving.
This recipe is part of the Hearth and Soul Recipe bloghop Volume 25.