On Sale Refrigerator Relish Food

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.

ON-SALE REFRIGERATOR RELISH

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.

REFRIGERATOR DILL PICKLES

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.