Celery Relish

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I found this simple relish when I first started trying to reduce the sodium I eat. The first time I made it, I didn't even think it was that different from cucumber relish. It is tasty, and just sweet enough to balance the tartness of the lemon juice. It has become a staple, even though I have to freeze it.

I think what I love the most about this relish is that I make it with the left over celery. It does take a fair amount of celery, but when you're one person, it's pretty hard to go through a bunch of celery before it goes bad. While I do freeze celery for soups, having another use is great, and having a salt free relish I like to add to mayo to boost a salad dressing, or add to a burger or other meat feels like a luxury.

It takes a bit of work because I like it chopped fine, and for some reason I never considered using the food processor. I didn't think that it would chop into appealing pieces and when I tried chopping the celery fine for another recipe I found I was right. It comes out too varied in shape to be appealing as a relish. I always cut it by hand as part of preparing the celery for the freezer, just a homey little job I seem to derive a lot of pleasure from. It also gives the relish a nice uniform look.

I 'm not a huge relish eater but you know when only one ingredient will do, you just have to have it. I find the substitution very satisfying. Because I don't eat a lot of it, I freeze it in very small single serving containers that way taking out only what I need. It freezes very well, although I don't really know how long because I usually use it up in about 6 months.

So, in your bid to reduce your salt, here is a tasty relish recipe that is absolutely worth trying.

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Celery Relish

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Prep Time		Yield	5 tbsp
Cook Time		Servings	5
Total Time		Serving Size	1 tbsp

Ingredients

1 c Finely chopped celery, about 2 – 3 ribs

2 tbsp Sugar

1 ½ tbsp Lemon Juice

Directions

1. Place all ingredients in a small pot over medium-high heat and heat until just a starting to simmer, stirring constantly.  Reduce heat to low, cover, and let simmer for 5 minutes, stirring occasionally.

   
   

2. Remove lid and increase heat slightly to just below medium low, and continue to cook until all the liquid has disappeared, about 35 minutes.  There should be little to no liquid in the bottom of the pot when it is tilted. 

   
   

3. Remove from heat and cool completely before serving. 

Notes

Serving Suggestions	Use as you would use any cucumber relish. Is great in tuna, in mayonnaise for fish, or a burger.
Storage	Store a container with a tight fitting lid in the refrigerator up to one week.
Freezer	Freezes well. Place in a air-tight freezer container and freeze up to 6 months

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