GREAT MUSTARD RELISH
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
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
EASY SWEET MUSTARD
This Sweet Mustard goes great with corndogs, hot dogs and even hamburgers. It's so easy to make you have no excuse not to make it.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 3
Steps:
- Combine all ingredients in bowl and mix well.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : Calories 40 kcal, Carbohydrate 9 g, Sodium 129 mg, Sugar 8 g, ServingSize 1 serving
HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Provided by Melissa Norris
Categories Condiment
Number Of Ingredients 11
Steps:
- Place cucumbers and onions in a large stainless steel or glass bowl.
- Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
- Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
- After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
- Prepare water bath canner and begin warming the water.
- In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
- Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
- In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
- Bring water to a full boil, once water is boiling, process pints for 10 minutes.
- Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.
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
POTATO SALAD WITH SWEET RELISH
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
SWEET PICKLE RELISH
After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.
Provided by Donna Matthews
Categories Vegetable
Time 5h
Yield 3 pints, 96 serving(s)
Number Of Ingredients 9
Steps:
- To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
- I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
- Put all the vegetables in a large bowl.
- Sprinkle the salt over the chopped vegetables.
- Cover with cold water and let stand for 2 hours.
- Drain vegetables well, then press out as much liquid as possible.
- In a large pot, combine sugar, vinegar and seeds.
- Bring to a boil.
- Add vegetables.
- Bring back to a boil and simmer for 10 minutes.
- Using a slotted spoon, put into pint jars according to standard canning procedures.
- (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
- Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
5-MINUTE SWEET PICKLE RELISH RECIPE
My homemade sweet pickle relish recipe: ready in 5 minutes!! A great topping for hot dogs, tacos or burgers!
Provided by June d'Arville
Categories Side Dish
Time 5m
Number Of Ingredients 8
Steps:
- 1) Add the sweet and sour pickled gherkins to a blender.
- 2) Blend for just a few seconds until you get a rough crumble. Then add the caster sugar and ground cinnamon.
- 3) Pulse again for another 2 to 3 seconds until you end up with a lightly coarse gherkin mixture. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder. Season with a little pepper to taste.
- 4) Stir the sweet pickle relish well. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Once it's seasoned enough, then pour the sweet pickle relish in a clean jar. You can store the sweet pickle relish in the fridge for up to 2 weeks.
Nutrition Facts : Calories 21 kcal, ServingSize 1 serving
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