GREEN PEPPER CUCUMBER RELISH
This Green Pepper & Cucumber Relish is the perfect condiment for your hot dogs. If you love relish, this recipe is for you! Delicious!
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 1h30m
Number Of Ingredients 9
Steps:
- In a large bowl combine bell peppers, cucumbers, and onions. Add salt, stir to combine.
- Tie one end of the cheesecloth in a knot creating a "bag". Repeat with another piece of cheesecloth. Divide vegetable mixture evenly between both cheesecloth bags. Place each in a colander in the sink. Let stand for 1 hour
- Squeeze vegetables to release any remaining liquid. Transfer vegetables to a heavy pot.
- Add vinegar, sugar, mustard seeds, celery seeds, and crushed red pepper. Bring to a boil. Cook uncovered over medium-high heat for 10-12 minutes or until vegetables soften and color fades, stirring occasionally.
- Ladle hot relish into hot sterilized pint canning jars leaving a 1/2 inch headspace. Wipe jar rims and finger tighten lids.
- Process filled jars in boiling water for 20 minutes. Remove jars from pot and let cool on wire rack. Make sure the lids seal properly.
Nutrition Facts : Calories 626 kcal, Carbohydrate 145 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Sodium 3525 mg, Fiber 13 g, Sugar 122 g, ServingSize 1 serving
SWEET CUCUMBER RELISH FOR CANNING
This recipe take time but is very food. Serve anywhere you would serve regular relish
Provided by Stormy Stewart
Categories Vegetables
Time 3h10m
Number Of Ingredients 12
Steps:
- 1. Grind all the veggies above and Drain well. I use a Kitchen Aid grinder so it is much easier but still time-consuming. It took about 2 hours to cut and grind all the veggies.
- 2. Bring to a boil and cook for 1 hour.
- 3. Can in hot jars. Hot water bath, 10 minutes. Recipe normally makes 9 pints, but I got 11 this time.
GRANDMAS CUCUMBER RELISH
This has been in my family for generations. We use it for burgers, hotdogs, sandwiches, and also on the holidays as a condiment to go with the meat.
Provided by Carolyn Parke
Categories Other Sauces
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
- 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
- 3. Drain all the liquid from the vegetables and put them in a large pan.
- 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
- 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
- 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
- 7. Place jars upside down for 10 minutes. Return to upright position and cool.
- 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.
CUCUMBER AND ONION RELISH
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
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
COLORFUL CUCUMBER RELISH
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
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.
TOMATO, CUCUMBER, AND RED PEPPER RELISH
Adapted from Healthy Appetite with Ellie Krieger, American Favorites. Easy, tasty, great for picnics and potlucks!
Provided by Sharon123
Categories Peppers
Time 10m
Yield 3/4 cup, about, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
- Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
- Chop parsley and sprinkle over salad. Enjoy!
CUCUMBER & PEPPER RELISH
Make and share this Cucumber & Pepper Relish recipe from Food.com.
Provided by Michelle_My_Belle
Categories Peppers
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice peppers in halves, de-seed, derib and cut into 2 inch squares.
- peel cucumbers and slice them lengthwise into halves.
- scoop out the seeds by running tip of a teaspoon down the center of each half.
- cut cucumbers into 2 inch lengths.
- in a bowl combine lime juice and salt until salt is disolved.
- drop in peppers and cucumbers and toss.
- cover and let marinaide for at least 8 hours at room temp.
- this dish is traditionally serves with couscous.
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HOMEMADE SWEET & SPICY CUCUMBER PEPPER RELISH
From leppfarmmarket.com
Estimated Reading Time 4 mins
- This recipe makes approximately 8 cups of relish, but can easily be halved for a smaller portion.
- Combine prepared green pepper, cucumber, and onion in a large, non-reactive pot. Stir in two cups of apple cider vinegar and bring to a simmer. Cook over medium heat for approximately 30 minutes, until the vegetables, have cooked down a bit.
- Drain the vegetables and return to the pot. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
- Fill jars, wipe rims, apply lids and tighten bands. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil).
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Estimated Reading Time 40 secs
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- Combine cucumbers, onion, red pepper and dill in a medium bowl. Add cooled vinegar mixture and mix well. If desired for bolder flavour, chill for 30 min. Store in a resealable jar in the refrigerator for up to 1 week.
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