Friday, October 10, 2008

relish revisited

If you've got a much better memory than I do, you might recall I made pickle relish recently, using Kim's recipe. We gaijin girls in Japan just don't want to pay big yen for imports in the su-pa- (supermarket) for something so simple and yummy!

When your wallet's in doubt, DIY!

This time, however, I put my new birthday knife to good use and chopped it all into crunchy little bits, like the storebought stuff (instead of grating it like last time), and I added 1/2 cup sugar instead of the 3/4 cup I originally used. Also, I used six skinny and willowy Japanese cucumbers instead of four, and I've decided that this is how it's gonna be from now on around these parts--my way or the hotdog highway.

4 comments:

Ivy said...

I can't do anything without my best kitchen knife. I get hysterical if I can't find it for a second.

Abigail said...

I know what you mean, Ivy! I never knew a good knife until I got this one for my birthday - my old ones just don't compare. I don't even mind chopping stuff now! It's actually fun! We'll see how long that feeling lasts...hopefully a long time...

Kim said...

Do you like pickled onions? I think an onion chopped with that fancy new knife would be yummy if mixed with the cukes when you relish them up! (Cook them with the cukes, is what I mean.)What do you think?

Abigail said...

I LOVE rakkyo pickled onions so I bet your suggestion would make this even tastier!