Summer Refrigerator Relish Recipes

END-OF-SUMMER RELISH

Steps:

• In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid., In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

YELLOW SUMMER SQUASH RELISH

Steps:

• In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 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 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

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.

SUMMER SQUASH REFRIGERATOR PICKLES

Steps:

• In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
• Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
• Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.