THOUSAND ISLAND RELISH
12 x quarter-litre (1/2 US pint / 8 oz / 250 ml) jars
Provided by Healthy Canning
Categories Condiments
Time 1h50m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 2 g, Calories 16 kcal, Carbohydrate 2.9 g, Protein 0.5 g, Fat 0.2 g, Sodium 2 mg, Fiber 0.5 g, Sugar 1.2 g
QUICK THOUSAND ISLAND DRESSING
Yummy on a Reuben sandwich!
Provided by peekers93
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Thousand Island Dressing
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.
Nutrition Facts : Calories 144 calories, Carbohydrate 3.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 207.2 mg, Sugar 2.9 g
THOUSAND ISLAND RELISH
I received this recipe from my husband's cousin many many years ago and I have made it my favorite from then on. I make this in my large roaster. Sometimes I add finely chopped carrots or garlic for a change.
Provided by Saudie
Categories Cauliflower
Time 1h30m
Yield 10 pints
Number Of Ingredients 14
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.
Nutrition Facts : Calories 416.1, Fat 2.6, SaturatedFat 0.3, Sodium 5700.6, Carbohydrate 93, Fiber 6.3, Sugar 71.3, Protein 6.9
THOUSAND ISLAND RELISH
This is a tangy relish that I hadn't made for awhile- just made a batch and remembered how good it is! From an old Canadian Living.
Provided by Jan in Lanark
Categories < 4 Hours
Time 1h30m
Yield 12 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 305, Fat 1.6, SaturatedFat 0.2, Sodium 2368.3, Carbohydrate 70.3, Fiber 3, Sugar 56.9, Protein 3.5
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