Cabbage Relish Recipe Old Fashioned Food

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

RUMMAGE RELISH

Steps:

• In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
• Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
• In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
• Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.

CABBAGE RELISH

Steps:

• In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight.
• Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.
• Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.

MOTHER'S CABBAGE RELISH

Steps:

• Combine first four ingredients in saucepan, boil 1 minute.
• Pour hot mixture over slaw.
• Chill.
• In a covered dish relish will keep for up to one week.

SWEET-HOT CABBAGE RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
• Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).

GRANDMA'S OLD-FASHIONED SWEET RELISH

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)

Steps:

• Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
• Let stand 2 hours up to 12 hours.
• Drain thoroughly, pressing out excess liquid.
• Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
• Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
• Pack hot into 1/2 pint jars.
• Process in a water-bath for 10 minutes.