Citrus Cucumber Relish Food

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 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.

CITRUS CUCUMBER RELISH

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours. Recipe By :TOO HOT TAMALES SHOW #TH6111 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak

FRESH CRANBERRY CITRUS RELISH

Steps:

• Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

YELLOW RELISH

Steps:

• Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
• Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 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.

CITRUS CHICKEN WITH ROASTED CORN RELISH

Steps:

• Place chicken in a heavy-duty, zip-top plastic bag.
• Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
• Seal bag, and shake until chicken is well coated.
• Marinate in refrigerator 1 hour, turning bag occasionally.
• Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
• Remove chicken from marinade, discarding marinade.
• Sprinkle chicken with cumin mixture.
• Coat rack of a broiler pan with cooking spray.
• Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
• Turn chicken, and broil 15 additional minutes or until done.
• Set chicken aside, and keep warm.
• Coat a large nonstick skillet with cooking spray.
• Place skillet over medium-high heat until hot.
• Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
• Spoon corn evenly onto individual serving plates; top each serving with chicken.
• Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
• Garnish with cilantro sprigs, if desired.

CUCUMBER RELISH

Steps:

• Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
• Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.