Tuesday, May 19, 2020

Relishes

 


Jerusalem Artichoke Relish-See below
Oscar Relish - (peaches & tomatoes)
Sweet Pickle Relish ...scroll down
Sweet & Sour Pepper Relish Bernardin
Sweet Onion Relish (see below)
Sweet Pepper Relish
Sweet Pepper Relish
Tangy Tomatillo Relish
Three Bean Salad
Vegetable Relish
Videlia Onion Relish
Videlia Onion Relish- Food in Jars
Zesty Zucchini Relish
Zucchini Relish






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Jerusalem Artichoke Relish



Red Root Relish




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Hot Pepper Hoagie Relish

Ingredients
3 ½ cups ground hot and sweet peppers, around 3 pounds before chopping (I use around 20% hot peppers, but you can tweak this according to your taste/what you have)
1 ½ cups ground sweet onion (2 medium onions)
2 bulbs garlic, roasted and peeled
1 ¼ cups white or apple cider vinegar (5% acidity)
1 cup sugar
3 tsp pickling salt
2 tsp mustard seed (optional)

Instructions
1. Prepare a Water bath canner and five half-pint canning jars, bands, and lids.
2. Wear protective gloves to wash, stem, seed, and roughly chop the sweet peppers. Do the same for the hot peppers, leaving some or all of the seeds in depending on the heat level you want. Pulse with the chopping blade in a food processor until the peppers are finely chopped and look like a thick paste. Measure out 3 1/2 cups and put this in a large, heavy-bottomed pot.

3. Peel and roughly chop the onions, then grind in the food processor as well. Measure out 1 1/2 cups and combine with the ground peppers. Mash the peeled roasted garlic with a fork or blend it up in the food processor and add to the pot. Add remaining ingredients and stir to combine.

4. Bring the mixture to a boil over high heat, then cook at a low boil for 30 minutes, stirring frequently to prevent scorching. You may want to open windows or turn on your vent fan, as the air in your kitchen may get a little spicy during cooking.

5. Fill hot jars with the mixture, wipe rims, seal with softened lids and bands, and process in the water bath canner for 10 minutes. Remove jars and let sit for 24 hours to cool, then check seals, remove bands, label, and store.

From Food in Jars
  

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Dill Relish


Green Tomato Relish


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Sweet Onion Relish

INGREDIENTS
5 pounds sweet onions, peeled, ground or finely chopped
2 red bell peppers, washed, seeds and stems removed, ground or finely chopped
1/4 cup canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon ground turmeric
2 cups cider vinegar
1 teaspoon mixed pickling spices

PREPARATION
Combine the ground onions and bell peppers with the salt; stir and let stand for 30 minutes.

Bring a saucepan of water to a simmer, reduce heat to low and add the jar lids. Keep them in the hot water, but do not boil.

Half fill a canning kettle with water; add the jars and bring to a boil. Reduce heat to low and keep jars hot while the onion mixture is simmering.

Drain the vegetables in a fine mesh strainer, squeezing gently.

In a large non-reactive pot, combine the sugars, turmeric, and vinegar.Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.

Add the well drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium low and simmer for 30 minutes. Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.

Put the jars on a rack in the canner and fill with more very hot or boiling water so it comes at least 1 inch above the tops of the jars. Bring to a boil. Cover and boil gently for 10 minutes.

Remove the jars to a rack to cool. Do not invert.
Makes about 4 pints.






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Thousand Island Relish
12 x quarter-litre (½ US pint / 8 oz / 250 ml) jars

Ingredients
6 pounds cucumber (6 pounds / 6 large, before prep)
2 lbs onion (2 lbs / 6 large, before prep)
1 cup red bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 1 large / 5 oz)
1 cup green bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 1 large / 5 oz)
4 tablespoons pickling salt (OR non-bitter, non-clouding salt sub)
1/2 cup flour (2.5 oz / 70 g)
3 tablespoons mustard powder
1 1/2 teaspoons turmeric
1 1/2 teaspoons mustard seed
1 1/2 teaspoons celery seed
1 cup water (1 cup / 8 oz)
3 cups white vinegar (5% or higher. 3 cups / 24 oz)
3 cups sugar (white. 3 cups / 24 oz.)

Instructions
  1. Wash, peel and seed the cucumber and chop it finely.
  2. Put in very large pot or bowl.
  3. Peel and chop the onion finely; add to bowl.
  4. Wash, seed and chop the peppers finely; add to bowl.
  5. Sprinkle the salt over the vegetable mixture .
  6. Pour enough cold water over the mixture to cover it; mix with your hands or a sturdy spoon.
  7. Let stand, covered, for 1 to 2 hours, then drain well.
  8. In a very large heavy pot, mix together the dry ingredients: the flour, mustard powder, turmeric, mustard seed, and celery seed.
  9. Now add in the wet ingredients gradually, stirring to make a sauce: the water, the vinegar and the sugar OR the liquid stevia.
  10. Add in the drained veg, stir.
  11. 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.
  12. Pack hot into quarter-litre (½ US pint / 250 ml / 8 oz) jars
  13. Leave ½ inch headspace.
  14. Debubble, adjust headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process filled jars for 10 minutes; increase time as needed for your altitude.
    Best after at least a month of jar time.

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Naughty and Nice Relish
Makes 7 pints

Ingredients
36 assorted peppers, stemmed, seeded, and chopped
4 lbs onions, peeled and chopped (about 6 – 8)
1 tablespoon salt
boiling water
2 ½  cups cider vinegar
2 ½  cups sugar

Directions
Place chopped vegetables in 6-quart kettle. Add salt; cover with
boiling water. Let stand 10 minutes. Drain and discard liquid.
Add vinegar and sugar to veggies. Bring to boil, simmer for
20 minutes. Ladle into 7 sterilized pint jars, pressing down as
you pack so liquid covers everything. Leave 1/2 inch headspace.
Wipe jar rim, adjust lids and cap fingertip tight.
Process in boiling waterbath 15 minutes.
Remove jars; let stand for 24 hours to cool.



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Harvest Time Apple Relish





















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Radish Relish



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Sweet Pickle Relish




Sweet Pickle Relish From "You Can Can" BHG



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Mustard Relish Combo



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Beet Relish with Horseradish



Cucumber and Charred Red Onion Relish




Corn Relish



Zucchini Relish



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Caramelized Red Onion Relish (Canning)

  A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".

INGREDIENTS
2 cups
2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
½  cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
salt and pepper (to taste)

DIRECTIONS
Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
Season to taste and cool briefly.
Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.


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Garden Tomato Relish Recipe

Ingredients
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 tsp mustard seed
1 tsp celery seed
4-½  cups white vinegar
2-½  cups packed brown sugar
3 Tbsp canning salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground nutmeg

Directions
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.

Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag.

Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.


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Iowa Corn Relish

Ingredients:
20 medium ears sweet corn
2 ⅔  cups white vinegar
2 cups water
1 ½  cups sugar
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
4 ½  tsp mustard seed
1 tbsp canning salt
1 tsp celery seed
½  tsp ground turmeric

Directions:
Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.

Carefully ladle hot mixture into hot 1-pint hars, leaving 1/2 inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Yield 5 pints


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Sweet Pepper Relish

  • 5 cups ground green bell peppers (about 7-8 peppers)
  • 5 cups ground red bell peppers (about 7-8 peppers)
  • 1-1/2 cups ground onion (about 3 medium yellow onions)
  • 2-1/2 cups cider or white distilled vinegar (5% acidity)
  • 2 cups sugar
  • 4 teaspoons pickling salt
  • 4 teaspoons mustard seed
Yield: About 6 pints or 12 half-pints
Procedure: Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions separately. Measure 5 cups of each type of ground bell peppers with their juice, and 1-1/2 cups of the ground onion, including juice.
Combine the measured peppers and onions with the vinegar, sugar, pickling salt and mustard seed in a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.
Fill the hot relish into prepared hot pint or half-pint hars, leaving 1/2-inch headspace. Remove air bubbles and re-adjust headspace to 1/2 inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands as directed on package instructions.
Process pints or half-pints in a boiling water canner for 15 minutes at 6,000 feet or less; 20 minutes above 6,000 feet.


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Carrot & Pepper Relish
Yields: 9-10 pint jars

Ingredients:
3 pounds of carrots
2 large sweet onions
14 jalapenos-use 4 with seeds and then deseed the rest.
1 yellow bell pepper-deseeded
1 red bell pepper-deseeded
1 orange bell pepper-deseeded
1 poblano pepper-deseeded if desired.
1 habanero pepper-deseeded if desired.
10 cloves of garlic-skins removed.

Brine:
1 package of Mrs. Wages Bread & Butter Pickle Mix
5 cups of white vinegar
2 cups of apple cider vinegar
7 cups of sugar
1 tbsp. of extra mustard seeds
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. celery seed
pinch Red Pepper flakes-optional

Procedure:
1. Wash and sanitize all of your jars, rings and bands. Prepare your water-bath canner and small sauce pan for lids (do not boil your lids!).

2. Wash all of your peppers, and carrots. Peel your carrots, and trim the ends. De-seed your peppers. If you want it spicier just leave the seeds intact for the hot peppers. Cut up the peppers, carrots, onions and some of the garlic to be put into a food processor.

3. Using a Food Processor add all of your vegetables and shred them. Use the same blade you would shred to make coleslaw-thin strips.

4. Combine all of your brine ingredients and bring it to a boil, stirring occasionally to ensure that the sugar has dissolved.

5. Cut up the remaining garlic and put into the bottom of each jar. Pack your sterilized pint jars with shredded vegetable mixture, leaving an inch of headspace. Ladle the hot brine into your jars, leaving 1/2 inch of headspace. Allow air bubbles to be released and you may have to add a little more brine to each jar. Wipe the rim and sides of the jar with a paper towel or clean wash cloth and apply warm lids and apply the rings and adjust to finger-tip tight.

6. Process in a rolling boil waterbath for 12 minutes. Start timing after the canner is full and has returned to a rolling boil. Once the time is up, take out of the canner and put onto a towel and do not disturb for at least 24 hours. Do not re-tighten the rings as this may contribute to a false seal. After the 24 hours, remove rings and wipe down the top of the lid and jar and label. It's best if you wait up to 2 weeks to eat this as the flavors have time to mend and pickle. Enjoy with any Mexican food, on tortilla chips, crackers & cream cheese. You can drink the remaining brine or also use it as a salad dressing!



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Bill's Squash Relish
by Linda Shirley Campbell
yields 4-5 pints

10 cups Chopped Squash (You can use yellow or zucchini or a mix of both)
3 lg onions, chopped
2 Tbsp Pickling Salt

Combine onion, squash and salt (mix well) in a large plastic or glass bowl. Cover squash with ice and water, allow to sit for 3 hours.

Other ingredients:
2½ cup Sugar (can be greatly reduced)
1 tsp mustard seed
1/4 tsp turmeric
1½ cup White vinegar
3/4 to 1 tsp celery seed

(NOTE: To make more of "Dill" type relish, reduce the sugar by 1/2 and add 1 tsp dill seed. Can also add a sprig of fresh dill to each jar)

After the 3 hour soak, drain and rinse the squash/onion mixture thoroughly.

Mix together in a large kettle the Sugar, Vinegar & spices. Bring to a boil. Add squash & onions, return to boil.

Immediately spoon mixture into clean 1/2 pint or pint jars, removing pockets of air and leaving 1/2" head space.
Process in BW Bath for 10 minutes.


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Caramelized Red Onion Relish
IF YOU LIKE CARAMELIZED ONIONS, YOU MUST TRY this relish. It is sweet (but not saccharine), substantive, and smooth. I like to eat it with a creamy goat cheese or freshly made ricotta. It’s also, great on pizza in place of the tomato sauce. Once you have this one on your pantry shelf, you’ll soon find that you’ll be putting it on everything. And I don’t think there’s anything wrong with that.

MAKES 3 (1-PINT/ 500 ML) JARS

1 tablespoon unsalted butter
4 to 5 large red onions, sliced into thin half-moons (about 10 cups/ 1.2 kg)
1 cup/ 200 g (packed) brown sugar
1 cup/ 240 ml apple cider vinegar
½ cup/ 120 ml malt vinegar
2 teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper

Prepare a boiling water bath and 3 regular-mouth 1-pint/ 500 ml jars.

Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Melt the butter over medium-low heat in a large, nonreactive and add the onions. Cook until the onions are golden and fragrant, about 20 to 25 minutes.

Add the remaining ingredients. Increase the heat and bring to a boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced.

Ladle the relish into the prepared jars. Gently tap the jars on a towel-lined counter-top to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (pp. 158-160). Running Press. Kindle Edition.
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