Pickled Celery Relish Recipes

PICKLED BEET RELISH

Pickled Beet Relish image

Provided by Food Network

Time 50m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

Steps:

Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

SWEET PICKLE RELISH

Sweet Pickle Relish image

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

Ingredients

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

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

CELERY RELISH

Celery Relish image

Make and share this Celery Relish recipe from Food.com.

Provided by Sharon123

Categories Weeknight

Time 1h15m

Yield 3 pints

Number Of Ingredients 11

Ingredients

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1 1/2 cups cider vinegar
2 bunches celery, chopped
6 large tomatoes, chopped
1 sweet red pepper, chopped

Steps:

Mix all ingredients well in a large pot.
Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
If you wish, process in a boiling water bath 10 minutes.

PICKLED CELERY

Pickled Celery image

A neat refrigerator pickle courtesy of www.acommunaltable.com. Covered and refrigerated, pickles should last up to one month. Refrigeration time not included in preparation time.

Provided by Molly53

Categories Vegetable

Time 15m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1 bunch celery, cleaned
1 cup white wine vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
1 small red chili pepper, sliced
2 teaspoons mustard seeds
1 teaspoon peppercorn
4 large sprigs fresh dill

Steps:

Slice celery into 1/4 inch thick slices.
Place in a clean 1 quart mason jar.
Add dill and some of the celery leaves if you have them.
In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns.
Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
Carefully pour contents over the celery in the jar.
Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.

Nutrition Facts : Calories 219.9, Fat 2.6, SaturatedFat 0.3, Sodium 7372.9, Carbohydrate 46.4, Fiber 9.6, Sugar 36.6, Protein 5.5

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