4 Vegetable Relish Recipes

4-BEAN RELISH

4-Bean Relish image

Provided by Guy Fieri

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1/4 cup peppadew peppers (sweet red peppers) or roasted red bell peppers, finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can pinto beans, drained
1 (12-ounce) can black beans, drained

Steps:

Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.

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

SOUTHWEST RELISH

Southwest Relish image

Top all your favorite savory dishes with a flavorful blend of vegetables and seasonings of the Southwest.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup canned (drained) or frozen (thawed) whole kernel corn, drained
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 tablespoon olive or vegetable oil
1 medium avocado, peeled, pitted and cut into bite-size pieces (1 cup)
1 garlic clove, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps:

Mix all ingredients.
Cover and refrigerate 1 hour to blend flavors. Store covered in refrigerator up to 2 days.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 110 mg

EIGHT VEGETABLE RELISH

Eight Vegetable Relish image

Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h55m

Yield 9 pints

Number Of Ingredients 17

Ingredients

2 quarts peeled cored chopped green tomatoes
1 quart peeled cored chopped ripe tomatoes
1 quart coarsely chopped cabbage
3 cups chopped onions
2 cups chopped celery
1 cup peeled and chopped cucumber
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup pickling salt
2 quarts vinegar
4 cups firmly packed brown sugar
1 tablespoon celery seed
1 tablespoon whole mustard seeds
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 cloves garlic, minced

Steps:

Add the first 8 ingredients to a very large bowl; gently stir to combine.
Add pickling salt; stir to combine.
Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
Bring the mixture to a boil.
Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
Cover with lids and make sure bands are screwed on tightly.
Process in boiling water bath for 15 minutes.
Let cool.

Nutrition Facts : Calories 513.5, Fat 1.3, SaturatedFat 0.2, Sodium 6382.7, Carbohydrate 118.4, Fiber 6, Sugar 107.9, Protein 4.7

MIXED VEGETABLE RELISH

Mixed Vegetable Relish image

A mélange of vegetables soaks in apple cider vinegar for a sour condiment that'd be great at cookouts.

Yield Makes about 6 pints

Number Of Ingredients 12

Ingredients

4 large green tomatoes
2 green peppers, seeded
1 red pepper, seeded
1 pound white onions, peeled
2 large carrots, peeled
3 large cucumbers, peeled and seeded
1 large head cauliflower, separated into flowerets
7 tablespoons flour
7 tablespoons light brown sauce
1 teaspoon turmeric
3 tablespoons prepared mustard
3 cups cider vinegar

Steps:

Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.