THE BEST RELISH I'VE EVER HAD
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
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
MOM'S FRUIT RELISH
This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)
Provided by Lennie
Categories Fruit
Time 4h
Yield 8 pint jars
Number Of Ingredients 9
Steps:
- This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
- Have ready a large preserving kettle.
- Peel tomatoes, seed, and dice; place in kettle.
- Peel pears, core, and slice 1/4 inch thick; place in kettle.
- Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
- Peel and finely chop onions; place in kettle.
- Remove seeds from red peppers and dice; place in kettle.
- Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
- Stir frequently.
- Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
- My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.
Nutrition Facts : Calories 709.9, Fat 1.5, SaturatedFat 0.2, Sodium 1770.9, Carbohydrate 174.2, Fiber 15.6, Sugar 149.1, Protein 6.5
MOM'S HOMEMADE RELISH
Steps:
- Grind cabbage, onions and pepper (any kind of grinder). Put in large pan. Pour boiling water over cabbage, peppers and onions (just enough to cover everything). Let stand 5-8 minutes and then drain.
- Add vinegar, sugar and salt. Mix well. Add tomatoes. Bring to boil. Remove from heat.
- Pour in clean pint jars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S CUCUMBER RELISH
Nothing to be said except this is one excellent recipe for relish!! This may take you longer than stated.
Provided by Chill
Categories Vegetable
Time 1h30m
Yield 11 pints
Number Of Ingredients 10
Steps:
- Combine the cucumbers, onions and red pepper.
- Sprinkle with salt and mix thoroughly.
- Let stand on counter overnight.
- Rinse in cold water and let drain thoroughly.
- Mix sugar, flour, ginger and tumeric in a large pot.
- Add vinegar.
- Bring to a boil.
- Add cucumber mixture and simmer until it is thickened.
- Process in a hot water bath for 5 minutes.
- Preparation time does not include standing overnight.
Nutrition Facts : Calories 283.9, Fat 0.3, SaturatedFat 0.1, Sodium 2577.4, Carbohydrate 68.9, Fiber 1.7, Sugar 58.9, Protein 1.8
MOM'S HOMEMADE SWEET HOT DOG RELISH
Title says hot dog relish, but we use it on anything and in alot of recipes for added flavor...it's like my 'secret' weapon! Use in potato or macaroni salad dressing, ham bbqs, sloppy joes, baked beans...yummmmm, gives just that extra layer of flavor but nobody seems to be able to figure what makes it that good! We make this every year and it's always a double batch...
Provided by Jan W @Neeniejan
Categories Other Sauces
Number Of Ingredients 14
Steps:
- Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
- Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
- Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
- We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.
MOM'S CUCUMBER RELISH
Here is a recipe that Mom has made for years. It was one of the favourites in the home-cook pantry and one that rarely lasted very long. Mom always used regular cucumbers from the garden, NOT the typical pickling cucumbers
Provided by Kim A. Heaphy
Categories Onions
Time 45m
Yield 12 500 ml jars
Number Of Ingredients 13
Steps:
- place a handful of each of the roughly chopped vegetables and a bit of salt in a moulinex fitted with blade and pulse until chopped to relish consistency. Pour into a strainer. Continue until all the vegetables have been chopped. Let vegetables drain for 4 hours.
- Place strained vegetables into a pot.
- Mix flour with water and pour into vinegar, mix well. Pour remaining contents of brine into pot with vegetables and bring to a boil. Let simmer 3 to 5 minutes or until it starts to thicken slightly.
- Reduce heat to minimum (to keep relish hot) and pour into hot sterilized jars and seal immediately.
Nutrition Facts : Calories 514.3, Fat 0.7, SaturatedFat 0.2, Sodium 3520.2, Carbohydrate 126.2, Fiber 4.8, Sugar 111.5, Protein 4
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