My original recipe was for a cooked relish thickened with cornflour. It was very good but predated my progression to cold-brining pickles, so I adapted the recipe and it’s all the better for that. This is a hot, spicy, super-quick chilli relish. Make sure you chop all the veggies small enough to allow them to blend easily and evenly.

Method:

• Put all the ingredients for the relish in the large bowl of a food processor and pulse until you have a fine texture – you might need to do this in batches, depending on the size of your machine.
• Empty the relish into a large mixing bowl, add all the ingredients for the brine and seasoning and mix well to combine. Taste for salt, adding more if needed.
• Transfer the relish to a lidded food storage container. You can use straight away and store the remainder in the fridge, where it will keep for a month.

Recipe adapted from The Pickle Jar: Recipes for making and using pickles and ferments (Hamlyn)