Carrotcucumberrelish Recipes

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CUCUMBER AND ONION RELISH



Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  • Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  • Sterilize 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 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 about 15 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 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

HOMEMADE CUCUMBER RELISH



Homemade Cucumber Relish image

Make and share this Homemade Cucumber Relish recipe from Food.com.

Provided by Carole Reu

Categories     Vegetable

Time 40m

Yield 10 half pints.

Number Of Ingredients 10

4 1/2 cups cucumbers, chopped
3 1/2 cups celery, chopped
3 cups onions, chopped
2 cups red bell peppers, chopped
1/4 cup canning salt
4 cups water
4 cups vinegar
3 cups sugar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Steps:

  • Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
  • Cover and refrigerate overnight. Drain; rinse and drain again.
  • Combine remaining ingredients in a large kettle; bring to a boil.
  • Add vegetables; simmer for 10 minutes.
  • Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
  • Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 294.1, Fat 0.5, SaturatedFat 0.1, Sodium 2867.7, Carbohydrate 69.3, Fiber 2.3, Sugar 64.7, Protein 1.6

CARROT CUCUMBER RELISH



Carrot Cucumber Relish image

Make and share this Carrot Cucumber Relish recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Sauces

Time 3h20m

Yield 2 1/2 pints

Number Of Ingredients 8

4 -6 unpared cucumbers
6 medium carrots
2 medium onions
2 teaspoons salt
2 1/2 cups sugar
1 1/2 cups cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds

Steps:

  • Coarsely grind to the following amounts of each cucumbers (3 1/2 cups), carrots (1 1/2 cups) and onions (1 cup).
  • Combine them and add salt.
  • Let stand 3 hours; drain.
  • Combine sugar, vinegar celery seed and mustard seed.
  • Bring to a boil.
  • Add vegetables to the above.
  • Simmer uncovered for 20 minutes.
  • Seal at once in hot sterilized jars.
  • Makes 2 1/2 pints.
  • Chill before serving.

CUCUMBERS AND CARROTS



Cucumbers and Carrots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 large cucumbers, about 1 1/4 pounds
2 carrots, about 1/2 pound
2 tablespoons butter
1 tablespoon finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin

Steps:

  • Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
  • Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
  • Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
  • Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
  • Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams

GRANDMA'S SWEET CARROT RELISH



Grandma's Sweet Carrot Relish image

A sweet carrot relish, this is my fave on a toasted bagel or croissant with warm Montreal smoked meat.

Provided by shozzy

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h40m

Yield 96

Number Of Ingredients 15

3 cups chopped cabbage
3 cups chopped cucumber
3 cups chopped green tomato
3 cups chopped carrot
3 cups chopped onion
½ cup pickling salt
4 cups water
3 cups white vinegar
1 tablespoon celery salt
1 tablespoon mustard seed
6 cups white sugar
1 tablespoon ground mustard
1 tablespoon ground turmeric
½ cup all-purpose flour
3 (1 quart) sterilized canning jars with lids and rings

Steps:

  • Combine the cabbage, cucumber, tomato, carrot, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours. Rinse the mixture thoroughly with cold water; drain and squeeze to remove excess liquid.
  • Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a boil and allow to boil for 1 hour.
  • Stir the celery salt, mustard seed, and sugar into the vegetables. Mix the mustard, turmeric, and flour together in a bowl. Carefully spoon 2 tablespoons of the boiling water into the mustard mixture; stir into a paste. Add the paste back into the boiling vegetable mixture; cook and stir until thickened, about 5 minutes more. Cool completely in refrigerator before using.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 627.4 mg, Sugar 13.3 g

CARROT RELISH



Carrot Relish image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

CITRUS CUCUMBER RELISH



Citrus Cucumber Relish image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

7 pickling cucumbers, ends trimmed first to remove bitter juices, then peeled
1 small red onion
6 Italian Roma tomatoes, cored
1 cup shredded white cabbage
1 tablespoon salt
1 - 2 serrano chiles, stemmed, seeded if desired, and finely diced
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed grapefruit juice
2 tablespoons freshly squeezed lime juice

Steps:

  • Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

CUCUMBER RELISH



Cucumber Relish image

The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 1 quart

Number Of Ingredients 8

1 1/2 teaspoons cumin seeds
2 cucumbers
2 celery stalks, finely chopped
1 bunch scallions, white and light-green parts, thinly sliced
2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons freshly squeezed lemon juice
Coarse salt

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
  • Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.

COLORFUL CUCUMBER RELISH



Colorful Cucumber Relish image

Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

Provided by bigbadbrenda

Categories     Vegetable

Time 50m

Yield 7 pint size jars, 15 serving(s)

Number Of Ingredients 10

7 cups cucumbers
4 cups green peppers
4 cups red peppers
4 cups celery, chopped
1 cup onion, chopped
1/2 cup pickling salt
2 1/4 cups white sugar
3 cups white vinegar
3 tablespoons mustard seeds
3 tablespoons celery seeds

Steps:

  • Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.
  • Rinse vegetables well after 4 hours and press out the excess moisture.
  • Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
  • Add vegetables, return to boil and boil gently for 10 minutes.
  • Have your canning pot ready with 7 pint sterilized jars and lids.
  • Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids thats have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.
  • You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

CUCUMBER RELISH



Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories     Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

  • Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
  • Sprinkle with salt.
  • Cover with cold water, let stand 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine sugar, vinegar, celery seed,& mustard seed.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in drained vegetables, simmer 10 minutes.
  • Pack into jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.
  • Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

CUCUMBER RELISH



Cucumber Relish image

Make and share this Cucumber Relish recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 5m

Yield 3 cups

Number Of Ingredients 5

2 medium cucumbers, peeled and seeded
1/3 cup white vinegar
2 tablespoons sugar
1 teaspoon grated fresh ginger
salt and pepper

Steps:

  • Cut prepared cucumbers in quarters lengthwise, then cut into 1/4 inch crosswise slices.
  • Combine vinegar, sugar, ginger and salt and pepper to taste in medium glass bowl, blend well.
  • Add cucumber slices, blend gently until slices are well coated.
  • Cover, let stand 15 to 30 minutes for flavors to blend.

CUCUMBER ORANGE CARROT JUICE



Cucumber Orange Carrot Juice image

This is a delicious juice my husband and I make for breakfast or an after-meal dessert when guests are over. It's not only delicious, but will perk up any bad day with a boost of vitamins and nutrients that you may otherwise skip out on. I hope you try it, and enjoy! Recipe makes 2 tall glasses or 4 smaller glasses of juice. You need a blender.

Provided by mamicha

Categories     Breakfast and Brunch     Drinks

Time 10m

Yield 4

Number Of Ingredients 6

1 large navel orange
2 carrots, roughly chopped
½ cucumber, roughly chopped
½ cup water, or as needed
¼ cup white sugar, or to taste
1 teaspoon lemon juice

Steps:

  • Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.4 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.9 g, Sodium 26.2 mg, Sugar 18.9 g

TOMATO-CUCUMBER RELISH



Tomato-Cucumber Relish image

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 4

3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt

Steps:

  • Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.

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