Fresh Pickle Relish Recipe 435 Food

HOMEMADE DILL PICKLE RELISH

Steps:

• Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
• Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
• In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
• Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
• Process the jars in a boiling water bath for 10 minutes.
• Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars). Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

HOME MADE QUICK PICKLE RELISH

Steps:

• Combine all ingredients, stir and serve with hot dogs or hamburgers.

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

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.

HOMEMADE QUICK PICKLE RELISH

Steps:

• Combine all ingredients, stir.
• Serve with hot dogs or hamburgers. Enjoy!