On Sale Refrigerator Relish Recipes

ON-SALE REFRIGERATOR RELISH

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.

THE BEST RELISH I'VE EVER HAD

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.

SUMMER REFRIGERATOR RELISH

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.

HOMEMADE PICKLE RELISH

Steps:

• Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
• Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.