On Sale Refrigerator Relish Food

HOMEMADE PICKLE RELISH

Homemade Pickle Relish image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories Onion Backyard BBQ Vinegar Cucumber Simmer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

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.

ON-SALE REFRIGERATOR RELISH

on-sale Refrigerator Relish image

Joan Cooneys recipe for refrigerator pickles #36429 made me remember this one. Well I can't help it, I like Pickles.I also have this other bad habit of being unable to bypass the bargain bin at the market. 2 Red and 2 Green Bell Peppers and a big Cucumber only 99 cents. What would you do?? Right,, and grab another big Cucumber and a sweet Onion while I was at it. Now I got them home and what can I do with them. Relish,,, Heh.... Sweet relish for burgers and meatloaf and such. The cookwoof strikes again.

Provided by T. Woolfe

Categories Free Of...

Time P1DT15m

Yield 1 quart

Number Of Ingredients 12

Ingredients

2 red bell peppers
2 green bell peppers
2 cucumbers, de seeded
1 large sweet onion
2 1/2 tablespoons kosher salt
3 cups cider vinegar
2/3 cup sugar (reg white)
2 teaspoons dry mustard
2 teaspoons turmeric
1 1/2 teaspoons celery seeds
1/2 teaspoon yellow mustard seeds (heaping)
1 pinch red pepper flakes (optional)

Steps:

Split, de seed the Cucumbers, cut up the Onion and drop them in the food processor to chop.
Put the result in a container with 2 1/2 Tbs of kosher salt in the fridge overnight.
Next mornin rinse and drain let them sit in the colander a half hour or so.
Split, de seed and put the peppers in the food processor to chop.
Drain without rinsing.
In a NONreactive pan put the Vinegar, Sugar, spices bring to a boil stirring constantly tll the Sugar is disolved.
Add the Peppers, Cucumber, and Onion, turn the fire down and simmer for about 12 min stirring occasionally.
At about 10 min, take a bit in a spoon and set it in your freezer to cool fast, shouldn't take but a min.
Check it for salt cold.
It tastes different from hot.
you're happy, ladle it hot into jars,you'll have a bit over a quart to work with.
If you want to seal and hot water process, you can put them in the pantry.
Or just cap a quart in the back of the fridge.

Nutrition Facts : Calories 998, Fat 5.5, SaturatedFat 0.8, Sodium 17512.3, Carbohydrate 210, Fiber 16.4, Sugar 169.7, Protein 12.6

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

Steps:

Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

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