EASY HOMEMADE CUCUMBER RELISH
This fresh relish is delicious as a side dish on its own, or serve over grilled chicken or fish.
Provided by Amee
Categories Side Dish
Time P1DT30m
Number Of Ingredients 10
Steps:
- Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
- Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
- Chop peppers and onions. Add to cucumbers.
- In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
- Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.
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
TOMATO, CUCUMBER, AND RED PEPPER RELISH
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 (3/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
CUCUMBER SALAD WITH PEPPERS AND ONION
This crisp and colorful salad is an ideal way to use up all that produce. "It's so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I've even added chopped zucchini for variety."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PEPPER RELISH
This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.
Provided by CindyMarie
Categories Spreads
Time 3h
Yield 7-9 half pints, 90 serving(s)
Number Of Ingredients 9
Steps:
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2
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
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.
PICKLED CUCUMBER AND PEPPERS
Steps:
- In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.
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KICK IN THE TASTE BUDS CUCUMBER AND PEPPER RELISH
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Cuisine CanningCategory Side DishServings 12Estimated Reading Time 6 mins
- Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator for 3-4 hours.
- Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator for one hour.
- While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag. Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar.
- Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time for 12-18 hours.
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