Great Mustard Relish Recipes

MUSTARD RELISH

Mustard Relish image

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

Provided by Diana Adcock

Categories Vegetable

Time 25m

Yield 4-5 half pints

Number Of Ingredients 11

Ingredients

2 medium cucumbers
1 large bell pepper
2 medium onions
1/4 cup white vinegar
1 -2 teaspoon horseradish
2 teaspoons French's mustard
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground ginger
2 cups white sugar
3/4 ounce powdered fruit pectin

Steps:

Peel and seed cukes and finely chop.
Finely chop onions and peppers.
Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
Add vinegar, mustard, horseradish, salt, celery seed and ginger.
Add pectin and mix WELL.
bring to a full rolling boil and all the sugar.
Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.

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

GRANDMA'S OLD-FASHIONED SWEET RELISH

Grandma's Old-fashioned Sweet Relish image

This is scrumptious. It is my Grandma Florence's, and she called it "Hamburger Relish". Simple and easy, I can it in pints and give it for Christmas. I've never found any as good.

Provided by Gayle M

Categories Vegetable

Time 2h20m

Yield 11 pints

Number Of Ingredients 10

Ingredients

4 quarts ground cucumbers
1 quart ground onion
4 cups ice cubes
5 tablespoons sea salt
6 cups vinegar
6 cups sugar
2 teaspoons turmeric
1 1/2 teaspoons celery seeds
3/4 teaspoon ground cloves
2 tablespoons mustard seeds

Steps:

Combine cukes, onions, ice and salt.
Let stand for 2 hours,.
then drain.
Mix the next 6 ingredients in a large pot.
Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
While still hot, seal in sterilized jars.
As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

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