Uncle Dons Relish Recipes

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• 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 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 about 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.

EASY ONION RELISH

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.

UNCLE GREG'S MILLION DOLLAR RELISH

Steps:

• Grind and drain the vegetables. Put them in a large bowl.
• Add 1/2 cup of pickling salt to the 1/2 gallon of boiling water and pour the whole mixture over the vegetables. Let stand covered on the counter over night.
• Sterilize your bottles, lids and utensils.
• In a large pot mix the 4 cups of sugar, turmeric, mustard seed and celery seed with a whisk until well mixed, then add the 3 cups of cider vinegar. Add the drained vegetables and bring to a boil.
• In a separate bowl, sift the cornstarch and remaining 2 cups of sugar until well combined. Add the remaining 2 cups of cider vinegar. Whisk until the dry mix is dissolved.
• Gently add and stir the cornstarch mixture into the vegetable mixture and cook for 20 minutes to thicken.
• Ladle the hot relish into hot sterilized jars, leaving 1/4 inch headspace and seal. While my family has always said it's not necessary, I hot water bath them for 10 minutes as an added precaution.

UNCLE DON'S RELISH

Steps:

• Wash tomatoes, and cut into wedges to grind.
• (I use an old fashioned meat grinder that attaches to the kitchen table).
• Grind the tomatoes, onions, and peppers. Put together in a BIG container or pan, and put the salt over these 3 ingredients, and let.
• stand for 5 hours.
• Drain off all liquid, and then add sugar, celery seed, mustard seed, vinegar, and tumeric powder. Boil all for 25 minutes.
• Put in hot jars while relish is hot, and process in a hot water bath for 15 minutes.
• Make sure the seal is down on top of canning jar when completed.