Mustard With Relish Recipes

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GREAT MUSTARD RELISH



Great Mustard Relish image

Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!

Provided by henriksmom

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ cup dill pickle slices
½ cup onion, chopped
1 tablespoon prepared yellow mustard

Steps:

  • Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g

MUSTARD & ONION RELISH



Mustard & Onion Relish image

Serve hot or cold with sausages, burgers, steak or anything else you have on your BBQ. I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. From Tesco's 'Food Club' magazine.

Provided by -Sylvie-

Categories     Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
3 onions, peeled and sliced
1 garlic clove, minced
3 tablespoons dark brown sugar (Muscovado)
4 tablespoons red wine vinegar
2 teaspoons coarse grain mustard
salt and pepper, to taste

Steps:

  • Fry rhe onions in the oil over a medium heat until soft and brown.
  • Add the garlic and cook for another minute, before adding the sugar, vinegar and mustard.
  • Bring to a boil and cook for 2-3 minutes until it starts to thicken.
  • Season with salt and pepper to taste.
  • Can be served hot or cold.

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

PUMPKIN MUSTARD RELISH



Pumpkin Mustard Relish image

Categories     Condiment/Spread     Mustard     Vegetable     Side     Marinate     Christmas     Thanksgiving     Butternut Squash     Fall     Winter     Chill     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

2 lb pumpkin or butternut squash, halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes
1 cup sugar
1 cup water
1/2 cup dry white wine
1/2 cup golden raisins
2 tablespoons dry mustard such as Colman's

Steps:

  • Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)
  • Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

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