Pumpkin Mustard Relish Recipes

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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.

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 CHUTNEY



Pumpkin Chutney image

This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

Provided by Brian Holley

Categories     < 4 Hours

Time 1h45m

Yield 6 jars

Number Of Ingredients 8

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Steps:

  • Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
  • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
  • ladle the chutney into hot sterilised jars and seal.
  • Ready to eat in four weeks and will keep for 2 years.

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 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.

END OF GARDEN RELISH



End of Garden Relish image

We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Time 1h5m

Yield 6 pints.

Number Of Ingredients 9

7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 tablespoons salt
5 cups sugar
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Steps:

  • Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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Top Asked Questions

How do you make mustard relish in a food processor?
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.
What is the best way to cook pumpkin?
Join the conversation! AMT. PER SERVING % DAILY VALUE Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
What can I do with mustard pickle relish?
Give a few jars of mustard pickle relish to friends or neighbors, and store the rest in your pantry. That way, you can savor fresh summer veggies all year long!
How do you make a pumpkin custard cake?
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