On Sale Refrigerator Relish Recipes
ON-SALE REFRIGERATOR RELISH
Joan Cooneys recipe for refrigerator pickles #36429 made me remember this one. Well I can't help it, I like Pickles.I also have this other bad habit of being unable to bypass the bargain bin at the market. 2 Red and 2 Green Bell Peppers and a big Cucumber only 99 cents. What would you do?? Right,, and grab another big Cucumber and a sweet Onion while I was at it. Now I got them home and what can I do with them. Relish,,, Heh.... Sweet relish for burgers and meatloaf and such. The cookwoof strikes again.
Provided by T. Woolfe
Categories Free Of...
Time P1DT15m
Yield 1 quart
Number Of Ingredients 12
Steps:
- Split, de seed the Cucumbers, cut up the Onion and drop them in the food processor to chop.
- Put the result in a container with 2 1/2 Tbs of kosher salt in the fridge overnight.
- Next mornin rinse and drain let them sit in the colander a half hour or so.
- Split, de seed and put the peppers in the food processor to chop.
- Drain without rinsing.
- In a NONreactive pan put the Vinegar, Sugar, spices bring to a boil stirring constantly tll the Sugar is disolved.
- Add the Peppers, Cucumber, and Onion, turn the fire down and simmer for about 12 min stirring occasionally.
- At about 10 min, take a bit in a spoon and set it in your freezer to cool fast, shouldn't take but a min.
- Check it for salt cold.
- It tastes different from hot.
- you're happy, ladle it hot into jars,you'll have a bit over a quart to work with.
- If you want to seal and hot water process, you can put them in the pantry.
- Or just cap a quart in the back of the fridge.
Nutrition Facts : Calories 998, Fat 5.5, SaturatedFat 0.8, Sodium 17512.3, Carbohydrate 210, Fiber 16.4, Sugar 169.7, Protein 12.6
SUMMER REFRIGERATOR RELISH
This crunchy veggie relish takes just 20 minutes of prep time and serves as the perfect topper to hot dogs or as a colorful condiment at any summer picnic.
Provided by By Betty Crocker Kitchens
Categories Condiment
Yield 24
Number Of Ingredients 8
Steps:
- Mix all ingredients in large bowl. Spoon into 1-quart jar and 1-pint jar.
- Cover and refrigerate at least 24 hours but no longer than 2 weeks.
Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 150 mg
REFRIGERATOR CORN RELISH
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
- In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams
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