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
SWEET PICKLE RELISH
This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!
Provided by cindymartin21502
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h35m
Yield 96
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
- Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g
HOMEMADE SWEET RELISH
This is a very tasty and versatile condiment. Use it on hot dogs and hamburgers as well as in tartar sauce, picnic salads, and more...
Provided by Francine Lizotte
Categories Other Sauces
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine cucumbers, onions, red pepper and salt. Cover the vegetables with water and let sit for 2 hours.
- 2. Drain the vegetables in a colander lined with cheesecloth. Rinse well and drain again.
- 3. Meanwhile, in a large pot over medium-high heat, add sugar and vinegar. Bring to a boil, stirring constantly until sugar is dissolved. Add celery seeds, mustard seeds and turmeric; stir again. Add drained vegetables, stir, bring back to a boil then reduce heat to medium; simmer for 10 minutes, stirring occasionally. If there's foam on the surface, skim it off with a spoon and discard it.
- 4. Ladle the relish into sterilized jars leaving ½ inch headspace. Wipe the rims, place the lids and screw on the bands. Process jars in boiling water bath for 10 minutes. Yields 7 250 ml jars
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=EbUQW97KTPM
SOUR CHERRY RELISH
The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Provided by Donna Hay
Categories HarperCollins Sauce Condiment Cherry Onion Liqueur Vinegar Thanksgiving Christmas
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.
SWEET & SOUR ONION RELISH
This recipe has a unique flavor; the blending of pepper, vinegar, and sweet Vidalia onion compliment each other. Fantastic recipe for burgers, steaks, or as a side order.
Provided by Its all good
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 1 1/2 skillet, heat oil over medium heat.
- Add onions and sugar.
- Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
- Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
- Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
- Season with salt and pepper and more vinegar if desired.
- Will keep in refrigerator for 3 days.
Nutrition Facts : Calories 73.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 12.6, Fiber 1.1, Sugar 7.9, Protein 0.7
PAN ROASTED LAMB LOIN WITH SWEET AND SOUR RELISH AND (SMOKY OR GRILLED) EGGPLANT PUREE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat the grill over medium-high heat and the oven to 275 degrees F.
- For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt. Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes.
- Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves. Place the whole eggplant onto the hottest part of the grill, flesh-side down. Cover with metal bowl and cook, about 5 to 6 minutes. Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side. Both the Japanese and Italian eggplants should be done at the same time.
- Remove the charred flesh of the Italian eggplant and discard the skins. Add the flesh and seeds to a blender. Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste. Taste and re-season, if needed.
- For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides. Place a saute pan over medium-high heat and add the oil. Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes. Flip and continue to sear on the other side, another minute. Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt. Baste the lamb with the melted butter and place into the oven. Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F.
- When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing. (2 servings)
- For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins.
- To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil. Once heated, add the shallots and season with salt, to taste. Next, add the garlic and stir to combine. Once fragrant, add the diced eggplant and season again with salt. Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar. Once the flames stops, add the raisins and wine and stir to combine. To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast. Once toasted add the cumin seeds and about 2 tablespoons sugar. Allow the eggplant to cook down and simmer for about 4 to 5 minutes.
- For plating: To a medium bowl add the arugula, sliced chile and drizzle with extra-virgin olive oil. Toss to combine.
- For each serving, spoon some of the smoky eggplant puree onto a plate. Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices. Top with some of the sweet and sour eggplant relish and the micro arugula salad. Drizzle with extra-virgin olive oil.
SWEET AND SOUR RELISH (FOR HOT DOGS, BRATS, ETC.)
This is a great salsa. I use this to top hot dogs, grilled brats and sausages. Great also on chicken or fish. This takes a hot dog and makes it GOURMET!
Provided by Charmie777
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients and chill until ready to serve!
- Use on hot dogs, bratwursts or other sausages, fish or chicken.
Nutrition Facts : Calories 470.6, Fat 31.5, SaturatedFat 12.6, Cholesterol 50.3, Sodium 1242.4, Carbohydrate 34.3, Fiber 3.5, Sugar 28.1, Protein 16.4
SWEET AND SOUR PICKLE RELISH
Make and share this Sweet and Sour Pickle Relish recipe from Food.com.
Provided by Chef Gary
Categories Low Protein
Time 10m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.
Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3
SWEET & SOUR CUCUMBER RELISH
Make and share this Sweet & Sour Cucumber Relish recipe from Food.com.
Provided by Galley Wench
Categories Sauces
Time 25m
Yield 11 ounces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
- Mix onion, carrot and cucumber pieces in a serving bowl.
- Pour just vinegar mixture over vegetables to cover.
- Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
- For those who prefer spicy relish, in small amounts add chili paste.
- Garnish with chopped corriander.
- Serve with satays, fish cakes or crispy deep-fried snacks.
Nutrition Facts : Calories 217.4, Fat 0.1, Sodium 592.5, Carbohydrate 55.7, Fiber 1, Sugar 52.5, Protein 0.8
SWEET & SOUR RELISH
I enjoy sauerkraut and this recipe taken from "Bach's Lunch", a cookbook published to benefit the Cleveland Orchestra, looks interesting.
Provided by Dan-Amer 1
Categories Onions
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a bowl.
- Bring sugar & vinegar to a boil, then cool down.
- Pour sugar-vinegar mixture over vegetables and store in the refrigerator overnight.
Nutrition Facts : Calories 195.1, Fat 0.2, SaturatedFat 0.1, Sodium 335.5, Carbohydrate 48.1, Fiber 2.8, Sugar 44.3, Protein 2.3
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- Homemade Sweet Pickle Relish. Who doesn’t love pickles? It’s the perfect accompaniment to any dish with its bright, briny bite and juicy texture. This sweet pickle relish amps up the pickle flavor and can last for weeks.
- Zucchini Relish. I’m obsessed with this zucchini relish recipe. It’s a terrific tangy, crunchy addition to classic summer foods, and you can even add a spoonful to salads for an extra kick!
- Onion Relish. Are you tired of the same uninspired condiments at your spring and summer barbecues? If so, I’ve got a treat for you! This onion relish is an excellent substitute for pickle relish.
- Hot Pepper Relish. Can’t get enough of that sweet, hot pepper action? Want to save this blog post? Enter your email below and we'll send the article straight to your inbox!
- Sweet and Spicy Pickle Relish. I love pickles, so it makes sense that I also adore pickle relish. Even though it has a reputation as a hotdog condiment, it’s so much more than that!
- Southern Chow Chow. Forget fancy ingredients and expensive spices—this recipe uses everyday pantry staples for a flavorful relish. Chow chow relish is a Southern favorite, perfect for adding a little zip to your meals.
- Dill Pickle Relish. This dill pickle relish recipe is ideal if you’re new to canning! It’s simple and easy, but you’ll feel like a pro when you’re done.
- Sweet Balsamic Onion Relish. This sweet balsamic onion relish recipe is my favorite for a tangy, delicious condiment. It’s so good; you might even want to eat it plain.
- Corn Relish. Summer and hot dogs go together like ice cream and a hot day. But if you’re tired of the same ol’ toppings, this is a new relish you’ll love.
- Homemade Sweet Pepper Relish. This relish might be vibrant, but it’s not just for summer. Sweet pepper relish keeps the harvest flavors alive year-round, so you’ll absolutely want to keep a jar of it on hand.
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- Homemade Easy Pickle Relish. Cucumber relish is just a fancy way of saying pickle relish. Pickle relish is made with cucumbers and can be found in pretty much every grocery store.
- Zucchini Relish. Zucchini relish has a similar but earthy flavor different from your typical pickle relish. You can add all different shades of bell peppers like red, orange, and yellow for extra color.
- Onion Relish. Onion relish is an excellent example of how much pickling can transform a vegetable. It is easy, simple, and brightens any dish. Onion relish or pickled onions are a delicious topping for burgers, hot dogs, or even pizza!
- Hot Pepper Relish. Hot pepper relish is one of the best condiments, and it is amazingly easy to make! You can make this relish very hot and use ghost peppers, or make it mild and use bell peppers.
- Sweet and Spicy Pickle Relish. Sweet and spicy pickle relish has the same great flavor of pickle relish, but with a kick. It will spice up any recipe!
- Chow Chow. Chow chow is a uniquely Southern relish made with cabbage, tomatoes, peppers, and onion. All of these make a unique flavor profile that is a trademark for the region.
- Dill Pickle Relish. Dill relish is a sour variety of most typical pickle relish. It is less common in stores, so knowing how to make it yourself is a game-changer.
- Zucchini Relish. The second zucchini relish recipe is an excellent variation on the first one covered. If you want a different flavor, you could always substitute apple cider vinegar for the white vinegar this recipe calls for.
- Sweet Balsamic Onion Relish. For a sweet and decadent relish, you should look at this balsamic onion relish. It will pair with any Italian dishes you make and accentuate all kinds of pasta.
- Corn Relish. Corn might not be the first vegetable you think of for making relish, but it is a great way to add color and vibrancy to relish. It uses two types of bell peppers, celery, and onion.
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