Best Relish Recipe For Canning

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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

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

CANNING SWEET PICKLE RELISH



Canning Sweet Pickle Relish image

Some relish recipes require 5 hours of cooking and a day of cooling. This recipe will take a bit less than 3½ hours from the start of preparation until the end of processing.

Provided by Steve Albert

Yield 6-7 pint jars

Number Of Ingredients 9

6 medium pickling cucumbers, peeled
3 green or red sweet peppers, stems removed
6 medium onions-the sweet Vidalia onion is a good choice
¼ cup pickling salt
2½ to 3 cups sugar (less sugar means a tangy relish). You can substitute 1¼ to 2 cups honey for the sugar--again, less honey means a more tangy relish.
2 cups cider vinegar or red wine vinegar
2½ teaspoons celery seeds-or substitute 1 tablespoon fresh chopped thyme
2½ teaspoons mustard seeds-or substitute 1 tablespoon fresh chopped sage
½ teaspoon turmeric

Steps:

  • Wash the cucumbers, peppers, and onions under cold water. Slice the peppers and discard the stems, membranes, and seeds. Remove the stem and blossom ends of the cucumbers; you can, but don't have to peel away the skins of the cucumbers. Peel away the outer skin of the onion. Now chop the cucumbers, peppers, and onions or put each through a food chopper separately using a medium or "chop" blade. About ¼ inch cubes is ideal.
  • Measure 6 cups of chopped cucumbers, 3 cups chopped sweet peppers, and 3 cups chopped onions.
  • Combine the vegetables in a large bowl, a 5 or 6 quart saucepan. Sprinkle with pickling salt and stir to mix. Add cold water to cover. Let the vegetables stand covered at room temperature for 2 hours (longer if you like).
  • Drain the vegetable mixture in a colander set in the sink, rinse with fresh water, and drain well. Return the vegetables to the bowl, cover with ice water, and let the vegetables sit for 1 more hour.
  • Combine the vinegar and sugar in a 4-quart kettle or pot. Put the spices in a cheesecloth or spice bag.
  • Quickly bring the mix to a boil, stirring constantly. Add the vegetables to the pot and return the mixture to boiling. Cook uncovered over medium-high heat about 10 minutes or until most of the excess liquid evaporates; stir occasionally to keep the mix from sticking to the pot.
  • Ladle the relish into hot, sterilized half-pint canning jars, leaving ½ inch headspace. Run a spatula down in between the relish and jar to release air bubbles. Fill with more cooking liquid if necessary.
  • Wipe the jar rims with a clean, damp cloth and adjust the lids in place to seal. Screw the ring bands on as tightly as you can.
  • Put the jars on a rack in a boiling-water canner making sure they don't touch the canner sides. The hot water in the canner should just cover the jar lids by 1 to 2 inches. . Place the kettle covered on the range to heat. Bring the water in the canner to a boil for 10 minutes (start timing when the water reaches a boil).
  • Take jar out of water at end of processing time with a jar lifter being careful not to disturb the lid seal. Cool on a wire rack or folded towel away from drafts. Leave on ring bands in place until jars are cool. Check for good seal by pressing each lid with your finger; if the lids stay down when pressed, the jars are sealed and the rings can be removed.
  • Label and store canned relish in a cool, dark place. Refrigerate all jars after opening.

OLD-FASHIONED CORN RELISH



Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SWEET PICKLE RELISH



Sweet Pickle Relish image

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

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

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

SWEET PICKLE RELISH



Sweet Pickle Relish image

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

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

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.).

CORN RELISH FOR CANNING



Corn Relish for canning image

A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

Provided by Diana Adcock

Categories     Corn

Time 54m

Yield 6 Pints

Number Of Ingredients 12

22 ears corn
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onion
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

Steps:

  • Cook ears of corn in boiling salted water for 4 minutes.
  • Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
  • Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
  • Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
  • Process for 15 minutes in a boiling water bath.

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