CUCUMBER RELISH
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
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
SWEET CUCUMBER RELISH
Steps:
- Gather the ingredients.
- Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
- Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
- Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
- Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
- Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
- Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
- Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
- Fill prepared jars, leaving 1/2-inch headspace.
- Fit lids on jars and screw bands down to fingertip tightness.
- Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
- Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!
Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 5 g, Fat 0 g, ServingSize 6 pints (about 100 servings), UnsaturatedFat 0 g
HOMEMADE CUCUMBER RELISH
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
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
SWEET ZUCCHINI RELISH
Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. -Jyl Basinger, Cave City, Arkansas
Provided by Taste of Home
Time 1h15m
Yield 5 pints.
Number Of Ingredients 12
Steps:
- In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET RELISH WITH CUCUMBERS AND CAULIFLOWER RECIPE - (4.2/5)
Provided by brendaz
Number Of Ingredients 14
Steps:
- Roughly chop the cucumbers, cauliflower, onions and peppers into chunks. Pulse them through a food processor until they are a fine dice with a few larger pieces to add some texture. Place all the veggies into a large bowl and sprinkle the salt over the top. Add the boiling water, cover the bowl and let it sit on the counter for a couple of hours or even overnight is fine. Drain the mixture well, continuing to press the residual liquid through the strainer until very little remains. Place the mixture into a large pot and add the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium heat, stirring often. Boil gently for 30 minutes. Make a slurry of the cornstarch and water and stir it into the boiling relish. Cook for another minute or two until it thickens slightly. Pour into HOT sterilized pint jars and seal. I personally do not do the boiling water bath method, I simply ensure my jars are really hot when I fill them with the hot mixture and I seal them tightly. Within a couple of hours of resting on the counter each pint jar's seal "popped" so I know they are well sealed before storing. (For added assurance against spoilage you may choose to process the jars by placing them in a pot and cover the jars with water. Bring the water to a boil and process for 10 minutes.) The relish tastes great right away, but the flavors really blend together well as time goes by. We usually open the first jar after a month or so. Enjoy! For more detailed instruction and other recipe ideas, visit my blog Apron Strings and Tasty Things at www.foodandfact.com
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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
SWEET PICKLE RELISH
This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!
Provided by cindymartin21502
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h35m
Yield 96
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
- Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g
SWEET CUCUMBER RELISH RECIPE - (4.1/5)
Provided by á-733
Number Of Ingredients 10
Steps:
- ~Mix cucs, onions and salt. Let stand overnight ~Mix well, then drain ~Rinse in cold water, drain again ~Place in a large pot with remaining ingredients and boil ~Put in jars & bath for 30 minutes to seal
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