THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
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.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
END OF GARDEN RELISH
We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota
Provided by Taste of Home
Time 1h5m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
END-OF-SUMMER RELISH
My family loves this relish and wants it on the table for every meal. My garden can barely keep up with demand.-Vivian Conner, Serbring, Florida
Provided by Taste of Home
Time 1h45m
Yield 12 cups.
Number Of Ingredients 12
Steps:
- In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid., In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 456mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
SUMMER FRUIT RELISH
Steps:
- Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced Serrano chile. Season with salt.
END OF THE GARDEN RELISH
This came from my mom, who got it from her mom. I like it because it has a great balance of sweet and sour, unlike store bought relishes that are either way too sweet or way to sour.
Provided by Bruce Casey Lau
Categories Onions
Time 3h15m
Yield 12 Pints
Number Of Ingredients 11
Steps:
- Finely chop onions, cabbage, tomatoes, and peppers.
- This can be either with a food processor or with a blender.
- Chunk the vegetables to fill the blender ½ full, then filling with water.
- Combine salt and vegetables in a large pot with enough water to cover and let sit over night.
- Squeeze as much of the water out as possible.
- You can use cheesecloth for this.
- For low sodium version the mixture can be rinsed and drained well.
- Combine sugar, celery seed, vinegar, and water.
- Bring to a boil.
- Add vegetables and food coloring to give it a more appealing appearance.
- Bring to a boil.
- Either continue to slow boil for 15 minutes then add to jars and seal, or add to jars and process using a water bath canner.
Nutrition Facts : Calories 532.1, Fat 0.9, SaturatedFat 0.2, Sodium 4753.9, Carbohydrate 130.3, Fiber 7.7, Sugar 117, Protein 5.1
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