SWEET PICKLE RELISH
After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.
Provided by Donna Matthews
Categories Vegetable
Time 5h
Yield 3 pints, 96 serving(s)
Number Of Ingredients 9
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
This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!
Provided by cindymartin21502
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h35m
Yield 96
Number Of Ingredients 10
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.
Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g
MUFFULETTA DIP
For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. This recipe is a fun variation of the muffuletta. Recipe & photo: bhg.com
Provided by Ellen Bales @Starwriter
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
- In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
- Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
- Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.
MUFFULETTA RELISH
Steps:
- Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.
GIARDINIERA PICKLED VEGETABLES
Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!
Provided by Sommer Collier
Categories Appetizer Condiment Side Dish Snack
Time P2DT25m
Number Of Ingredients 17
Steps:
- Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
- To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
- Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
- Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
- Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
Nutrition Facts : ServingSize 0.33 cup, Calories 48 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 682 mg, Fiber 1 g, Sugar 2 g
GIARDINIERA - ITALIAN PICKLED VEGETABLE RELISH
Use your bounty of summer vegetables to make a tangy giardiniera vegetable relish to add zip to your sandwiches and salads.
Provided by Jennifer
Categories Condiments and Sauces
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the vegetables together and place in a glass bowl or jar.
- Pour in the salt.
- Add enough water to cover the vegetables and salt.
- Stir to combine.
- Cover and place in the refrigerator for at least 12 hours or overnight.
- After the soaking period is over, pour off the water and rinse the vegetables to remove any excess salt.
- Place vegetables in a clean glass bowl or jar.
- In a separate bowl whisk the spices, vinegar, and olive oil together.
- Pour vinegar, spices, and oil mixture over the vegetables.
- Seal tight.
- Invert the jar a few times to mix everything together.
- Store in the refrigerator for 48 hours.
- This will keep for 3 weeks if it lasts that long.
Nutrition Facts : Calories 1047 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 109 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 18938 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 91 grams unsaturated fat
BEST HOMEMADE GIARDINIERA (HOT OR MILD)
The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
Provided by Kimberly Killebrew - www.daringgourmet.com
Categories condiment
Time 40m
Number Of Ingredients 21
Steps:
- Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
- To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
- Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
- To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour a tablespoon of olive oil over the top in each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
- If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
- If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.**IMPORTANT NOTE: If you're canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly. Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.
Nutrition Facts : ServingSize 85 g, Calories 19 kcal, Carbohydrate 2 g, SaturatedFat 5 g, Sodium 457 mg, Fiber 1 g, Sugar 1 g
CHOPPED OLIVE SALAD
This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans Muffuletta sandwich!
Provided by Jennifer Stewart
Categories Condiments and Sauces
Time 5m
Number Of Ingredients 11
Steps:
- Make sure all items are chopped fine and combine.
- Store in the fridge until ready to use. Because the olive oil solidifies in the fridge, set out about 5 minutes before you plan on serving!
Nutrition Facts : Calories 67 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PICKLEY MUFFULETTA SUB
Inspired by the traditional Cajun sandwich on the same-named flat, round bread, this layered sub is perfect for feeding a big crowd (especially when prepared on a 24-inch hoagie roll). What sets this sub apart is the addition of giardineria - the pickled vegetable relish - which nods to this sandwich's Italian roots. Be sure to make it two hours ahead so the fillings have time to soften the bread ever so slightly.
Provided by Leah Brickley
Categories appetizer
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead.
- Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl.
- Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.
THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH
Learn to make an olive salad, which is the foundation for the famous muffuletta sandwich from New Orleans.
Provided by Kevin D. Weeks.
Categories Dinner Lunch Sandwiches
Time 12h15m
Yield 10
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
- Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
- Pulse until coarsely chopped.
- Transfer to a container, cover, and refrigerate until ready to use.
Nutrition Facts : Calories 60 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 498 mg, Sugar 1 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g
MUFFULETTA GRILLED CHEESE RECIPE
A grilled cheese sandwich layered with sliced meats and olive salad.
Provided by J. Kenji López-Alt
Categories Lunch Sandwiches
Time 15m
Yield 1 sandwich
Number Of Ingredients 17
Steps:
- For the Olive Salad: Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.
- For the Sandwich: Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
- Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Spread a layer of olive salad across bread with a spoon, then top with soppressata, mortadella, and capicola, followed by second cheese slice. Close sandwich, with both toasted sides facing inwards.
- Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
PICKLED MUFFULETTA RELISH
I love Muffuletta sandwiches, so when I found this recipe on My Recipes, I was really excited. Definitely an authentic, yummy relish to dress up your sandwich.
Provided by Luann Crownover
Categories Sandwiches
Time 15m
Number Of Ingredients 9
Steps:
- 1. Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture.
- 2. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra.
- 3. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.
- 4. Use as relish on a traditional Muffuletta Sandwich or include on a relish tray. Would make a fabulous gift from your kitchen.
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- Make the Giardiniera In a large bowl, mix all of the ingredients. Season with salt and pepper. Cover and refrigerate overnight. Bring to room temperature before serving, about 30 minutes.
- Make the Sandwich Spread half of the giardiniera on the bottom half of the bread, then layer with the meats and cheeses. Cut the sandwich into quarters and serve.
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- Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)
- Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.
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