Thousand Island Relish Recipes

THOUSAND ISLAND RELISH

Steps:

• Wash, peel and seed the cucumber and chop it finely.
• Put in very large pot or bowl.
• Peel and chop the onion finely; add to bowl.
• Wash, seed and chop the peppers finely; add to bowl.
• Sprinkle the salt over the vegetable mixture .
• Pour enough cold water over the mixture to cover it; mix with your hands or a sturdy spoon.
• Let stand, covered, for 1 to 2 hours, then drain well.
• In a very large heavy pot, mix together the dry ingredients: the flour, mustard powder, turmeric, mustard seed, and celery seed.
• Now add in the wet ingredients gradually, stirring to make a sauce: the water, the vinegar and the sugar OR the liquid stevia.
• Add in the drained veg, stir.
• Put pot on stove burner, bring to a boil, then lower to a simmer and simmer uncovered for about 30 minutes or until the sauce has thickened.
• Pack hot into quarter-litre (1/2 US pint / 250 ml / 8 oz) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process filled jars for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

THOUSAND ISLAND DRESSING

Steps:

• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

HOMEMADE THOUSAND ISLAND SALAD DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Refrigerate two hours before serving.

HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
• Keeps refrigerated for up to a week.

THOUSAND ISLAND RELISH

Steps:

• Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
• Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
• Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.

THOUSAND ISLAND RELISH

Steps:

• In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
• Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
• In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
• Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
• Seal immediately, label and store in cool, dry, dark place.

THOUSAND ISLAND DRESSING

Steps:

• In a small bowl, combine all the ingredients. Cover and refrigerate.

THOUSAND ISLAND DRESSING I

Steps:

• In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.