Hellas Relish Food

THE BEST RELISH I'VE EVER HAD

The Best Relish I've Ever Had image

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

Ingredients

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

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

THE FIRES OF HADES - HELLISH RELISH

The Fires of Hades - Hellish Relish image

WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the habanero chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. This will reduce the high acidic shock it puts upon your tastebuds.

Provided by EL~LOCO~FOODS

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 2h25m

Yield 16

Number Of Ingredients 7

Ingredients

1 pound habanero peppers, seeded and minced
2 tablespoons lemon juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons finely grated raw horseradish
1 tablespoon chopped fresh dill weed
¼ cup olive oil

Steps:

In a large bowl, stir together the peppers, lemon juice, lime juice, garlic, horseradish, dill weed and olive oil. Transfer to a sealed container and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.5 g, Fat 3.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 1 g

PAPA'S HELLISH RELISH FOR HOT DOGS

Papa's Hellish Relish for Hot Dogs image

A super spicy relish that is good on hot dogs, burgers, sausage, and more. I saw something similar on a TV show and came up with my own version This recipe is SUPPOSED to be super spicy.

Provided by Papa Deuce

Categories Sauces

Time 15m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

6 habanero peppers, chopped
6 serrano peppers, chopped
6 hot red peppers, your choice of pepper, chopped
1/2 red bell pepper, chopped
1 cup white vinegar
1 -2 tablespoon sugar
2 -3 ounces radishes, chopped
yellow mustard, enough to have about 1 quart of ingredients in total
you can make the same recipe with ketchup or even a 50 /50 mix of ketchup and mustard

Steps:

Place it all in a food processor and process until you like the consistency.
Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.

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