Great Mustard Relish Recipes

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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

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

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

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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