Homemade Sweet Relish Food

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

SWEET GREEN RELISH

Steps:

• Wash and scrub the cucumbers under cold running water, trim off both ends, leave skin on. Chop into large chunks, then finely chop in a food processor (use pulse) or put through a food mill. Put in a large pot or very large bowl. Sprinkle with the salt OR salt sub, mix the vegetables and salt with your hands. Top with enough cold water to cover completely. (The exact quantity of water doesn't matter.) Let stand for 2 hours.
• Meanwhile, you can prep the onion and set aside.
• Drain the cucumber, rinse and drain again.
• In large pot, mix together everything from the vinegar down to and including the mustard seed, then stir in the onion and then the cucumber.
• Bring to a boil, lower to a simmer and simmer for 10 minutes.
• Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace for either size jar.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar for 15 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

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.

SOUTHERN SWEET PICKLE RELISH

Steps:

• Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
• Drain well and press out remaining liquid.
• Combine remaining ingredients and bring to a boil.
• Stir until sugar is dissolved.
• Stir in veg and simmer for 10 minutes.
• Pack into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

5-MINUTE SWEET PICKLE RELISH RECIPE

Steps:

• 1) Add the sweet and sour pickled gherkins to a blender.
• 2) Blend for just a few seconds until you get a rough crumble. Then add the caster sugar and ground cinnamon.
• 3) Pulse again for another 2 to 3 seconds until you end up with a lightly coarse gherkin mixture. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder. Season with a little pepper to taste.
• 4) Stir the sweet pickle relish well. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Once it's seasoned enough, then pour the sweet pickle relish in a clean jar. You can store the sweet pickle relish in the fridge for up to 2 weeks.

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.).

SWEET PICKLE RELISH

Steps:

• In a large bowl, layer the cucumbers, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
• Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
• In a 6- to 8-quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
• Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat. The mixture may look watery but that's okay. Ladle the relish into hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
• If you're simply stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you're properly canning the pickle relish, process 8-ounce jars in a water bath canner according to manufacturer's instructions for 10 minutes and process pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

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.

HOMEMADE SWEET ZUCCHINI RELISH

Steps:

• Run zucchini, red bell pepper, and onions through a meat grinder. Transfer ground zucchini mixture to a large bowl; sprinkle with salt. Refrigerate zucchini mixture, overnight or at least 10 hours.
• Pour zucchini mixture into a large pot; add sugar, vinegar, celery seed, and turmeric. Bring to a boil, stirring constantly, for 15 to 20 minutes. Stir cornstarch into mixture; continue boiling until thickened, about 5 more minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 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.

HOMEMADE PICKLE RELISH

Steps:

• Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
• Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

HOMEMADE SWEET PICKLE RELISH

Steps:

• Place the diced cucumbers, onion, and red bell pepper 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.
• Ladle the hot relish into 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 a month.

CLASSIC SWEET HOT DOG RELISH

Steps:

• Gather the ingredients.
• In a large, nonreactive bowl, combine cucumbers, onion, bell pepper, and salt. Mix well. If this seems like a lot of salt, don't worry: Most of it is rinsed off later. The salt is there to draw water out of the vegetables, a step that results in better texture and flavor in the finished relish.
• Cover the bowl of vegetables and leave in the refrigerator for 24 hours.
• Transfer vegetables to a fine mesh sieve or strainer and let drain for a couple of minutes. Rinse well with cool water and drain again. Get out even more of the liquid by squeezing hard with clean hands or by pressing vegetables against sieve with the back of a wooden spoon.
• Whisk cornstarch into cool or room temperature vinegar in a medium saucepan. Stir in sugar, celery seed, mustard seeds, mustard, turmeric, nutmeg, and pepper. Bring to a boil over medium heat, stirring often to help dissolve sugar and prevent lumps.
• Once syrup is boiling and becoming translucent, add vegetables. Simmer, stirring occasionally, for 10 minutes.
• Scoop hot dog relish into clean, hot canning jars leaving 1/2 inch of headspace. Screw on the lids. If canning, process in a boiling water bath for 10 minutes. Serve as desired.

SWEET CUCUMBER RELISH

Steps:

• Gather the ingredients.
• Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
• Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
• Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
• Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
• Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
• Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
• Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
• Fill prepared jars, leaving 1/2-inch headspace.
• Fit lids on jars and screw bands down to fingertip tightness.
• Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
• Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!

HOMEMADE SWEET RELISH

Steps:

• 1. In a large bowl, combine cucumbers, onions, red pepper and salt. Cover the vegetables with water and let sit for 2 hours.
• 2. Drain the vegetables in a colander lined with cheesecloth. Rinse well and drain again.
• 3. Meanwhile, in a large pot over medium-high heat, add sugar and vinegar. Bring to a boil, stirring constantly until sugar is dissolved. Add celery seeds, mustard seeds and turmeric; stir again. Add drained vegetables, stir, bring back to a boil then reduce heat to medium; simmer for 10 minutes, stirring occasionally. If there's foam on the surface, skim it off with a spoon and discard it.
• 4. Ladle the relish into sterilized jars leaving ½ inch headspace. Wipe the rims, place the lids and screw on the bands. Process jars in boiling water bath for 10 minutes. Yields 7 250 ml jars
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=EbUQW97KTPM

SWEET TOMATO RELISH

Steps:

• Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture 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 40 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.

SWEET BELL PEPPER RELISH

Steps:

• Gather the ingredients.
• Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
• Finely chop about 1/2 to 2/3 of the peppers.
• Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
• Coarsely chop about half of the onions.
• Add the remaining onions to the grinder or food processor with the peppers.
• In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
• Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
• In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
• In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
• Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
• Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
• Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
• Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
• Carefully, remove the jars to a rack to cool.
• Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
• Enjoy!

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.

SWEET TOMATO RELISH

Steps:

• Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until desired thickness about 3 to 5 hours.
• Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.