Relishing the Last Days of Winter

For me, there is no better cure for winter doldrums than relishes. They liven up leftovers like nothing else.

Although relishes have a reputation for being a lot of bother, they’re actually quite easy to prepare, especially if you store them in the refrigerator rather than canning them.

Both of these relishes keep well. They will last weeks in the refrigerator if kept tightly covered, and they’re the perfect thing for adding a little sunshine to leftover roast beef.

FIRE AND ICE RELISH

3 cups cherry tomatoes, cut into halves or quarters if large

1 large green bell pepper, coarsely chopped

1 large red onion, finely chopped

1/4 cup cider vinegar

1/2 teaspoon salt

1 1/2 teaspoons celery seeds

1 1/2 teaspoons mustard seeds

4 teaspoons sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/4 cup water

This relish makes a terrific condiment for all sorts of foods, but it also can be the center of a wonderful salad. Arrange several bibb or butter lettuce leaves, sliced tomatoes and thin slices of cucumber on individual salad plates, drain the relish (save the marinade for more vegetables) and spoon it evenly over the salad.

Combine tomatoes, bell pepper and onion in large bowl. Set aside.

Boil cider vinegar, salt, celery and mustard seeds, sugar, cayenne, black pepper and water in small saucepan for 1 minute. Remove from heat and immediately pour over reserved vegetables. Chill at least 3 hours, stirring once or twice.

Makes 1 cup.

Each 1/4 cup contains about:

71 calories; 310 mg sodium; 0 cholesterol; 1 gram fat; 16 grams carbohydrates; 2 grams protein; 1.31 grams fiber.