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.