Radicalism Revisited: Small Batch Pepper Relish

It is Independence Day, that most American of holidays, and an unwavering tie with Thanksgiving for my favorite holiday. This is not jingoism, this pairing of holidays so associated with the U.S. of A. Rather, it’s about two wonderful days with absolutely no religious association. These days are all about the food and, not incidentally, the perseverance of individuals determined to have what is increasingly disappearing from even the birthplace of it all—personal freedom and self-determination. We need that now more than ever.

So on this 4^th, let’s remember that change is good. Things were never meant to be the same, and time does not rewind.  This, of course, goes for our rules of preserving, about as outdated as can be. So I refer you to one of my oldest posts, written on the 4^th back in 2007, on radical preserving.  Need a pepper relish for today’s iconic and essential hotdogs?  Make it now, eat it later. Only what you need.  Only what you want.

And speaking of the value of change for the future. It is pouring here in New England today, as a weakening Hurricane Arthur approaches. Everyone has moved their celebrations to tomorrow: the weekend is supposed to be beautiful. And we will celebrate our independence to celebrate when and how we want. With hamburgers, hot dogs, and potato salad—and this relish.

A Little Red Pepper Relish

One pepper, one onion, one hour.  A singularly radical relish. Here, too, is a variation from several years ago. Makes ½ pt.

1 medium red pepper, cleaned and diced
 1 medium sweet onion, peeled and diced

½ c apple cider vinegar

1/3-scant ½ cup sugar

2 T maple syrup

1 tea coarse sea salt or kosher salt

Optional: For hot relish, add a small chopped fresh chile such as a serrano to the vegetables, or a ¼ teaspoon of dried red pepper flakes to the sugar/vinegar mixture.

Bring about 4 cups of water to a boil in a 3-qt and drop in the vegetables. Remove from the heat and let sit 5 minutes. Drain and repeat. Let the veggies drain for at least a half-hour.

Combine the sugar, vinegar, salt, and maple syrup in the pot and bring to a slow boil, stirring, until sugar is dissolved. Add the drained vegetables, and cook at a medium bubble for 15-20 minutes, stirring occasionally, until a wooden spoon dragged through the center leaves a clear path for a few seconds. Ladle into a clean 8-oz jar.