RELISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Relish 1 Cup Sugar 1 Teaspoon Salt 1/2 Teaspoon Celery Seed 1/2 Teaspoon Mustard Seed 1 Cup Vinegar 1/2 Teaspoon Red Pepper Sauce 2 Cans (12 Ounces Each) Whole Kernel Corn 1/4 Cup Chopped Green Pepper 2 Tablespoons Chopped Pimiento 2 Tablespoons Instant Minced Onion In Medium Saucepan, Heat Sugar, Salt, Celery Seed, Mustard Seed, Vinegar And Red Pepper Sauce To Boiling; Boil 2 Minutes. Remove From Heat; Stir In Corn (With Liquid) And Remaining Ingredients. Cool; Cover And Refrigerate Several Days To Blend Flavors. Makes 4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Relish 1 (01/24/94) (0:07) Servings: 8 1 1/2 c Cider vinegar 1 lg Red Bell Pepper, seeded, an 1/2 c Sugar Chopped 1/2 ts Salt 2 c Fresh or frozen corn kernel 1/2 ts Celery seeds 1 c Diced celery 1/2 ts Mustard seed 1/2 c Finely chopped onion 1 lg Green Bell Pepper, seeded, 1 Jalepeno pepper, seeded and And chopped Finely chopped 1. In a medium stainless steel, enameled or glass sauce pan, combine the vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over high heat, then lower and simmer, stirring for 1 minute. Add the peppers, corn, celery, and onion. Return to a boild and cook for 10 minutes or until the vegetable have softened. Remove from heat. Let cool to room temperature. 2. May be stored in refrigerator for up to four days, or frozen and stored in the freezer for a couple of months. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Relish (05/19/93) (3:23) Servings: 1 1 pk Fresh cranberries 2 ea Oranges, medium 2 c Sugar 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Walnut Relish (11-12-92) (3:26) 12 Ounces Fresh Cranberries, Stemmed, Washed And Drained 3/4 Cup Sugar 3/4 Cup Coarsely Chopped Walnuts 3/4 Cup Orange Marmalade 1 Tablespoon Lemon Juice Heat Oven To 350 Degrees. Put The Cranberries In A Shallow, 1 1/2 Quart Baking Dish; Sprinkle With Sugar. Cover With Aluminum Foil And Bake For 35 Minutes. Sprinkle With Walnuts, Recover And Bake 10 Minutes Longer. Remove From The Oven; Stir In The Marmalade And Lemon Juice Until Well Mixed. Ladle Into Glass Jars Or Storage Containers. Let Cool To Room Temperature, Cover Tightly And Refrigerate At Least 3 Hours. Will Keep, Refrigerated, Up To 3 Weeks. Can Be Frozen For Up To 3 Months. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Apple Relish Melt 2 Tablespoons Butter In Skillet. Stir In 1 Teaspoon Sugar And 1/2 Teaspoon Curry Powder. Add One 1 Pound 4 Ounce Can (2 1/2 Cups) Drained Pie Sliced Apples; Toss To Coat. Cook Over Low Heat, Stirring Occasionally, About 5 Minutes, Or Until Apples Are Heated Through. Serve With Meat Or Poultry, Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garden Relish (01/24/94) (0:07) Servings: 12 2 ea Cucumbers 12 Medium-sized onions 4 Green peppers 2 Medium-sized carrots 1/4 c Salt 6 c Granulated sugar 4 c Apple cider vinegar 12 Whole cloves 1 T Mustard seed 2 T Turmeric Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of spices. Spoon into the hot steralized jars and seal. Makes about 12 pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Tomato Relish (12-01-93) (1:27) Servings: 6 6 ea Red Sweet Peppers * 2 lb Green Tomatoes * 2 lb Onions * 1 ea Small Head Cabbage * 3 ea Sweet Green Peppers * 1/4 c Pickling Salt 3 1/2 c Sugar 2 c Cider Vinegar 1 c Water 1 T Mustard Seed 1 T Ground Turmeric 2 t Celery Seed * All vegetables are to be coarsely ground. -------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ----- Vegetables can be chopped if you prefer. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Tomato Relish 1 (12-01-93) (1:29) Servings: 4 6 lb Green Tomatoes 3 ea Med. Onions 4 T Pickling Salt 5 ea Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 t White Peppercorns 2 t Whole Allspice 2 t Whole Cloves 2 t Celery Seeds 2 t Mustard Seeds 2 t Dry Mustard * Fresh red sweet pepper should be finely chopped. -------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburger Relish (04-09-93) (2:13) Ibm 1 Large Ripe Tomato, Cored, Seeded And Chopped Fine 2 Tablespoons Minced Sweet Pickle 2 Tablespoons Minced Yellow Onion 2 Tablespoons Minced Sweet Red Pepper 1 Clove Garlic, Minced 1 Tablespoon Cider Vinegar 1 Teaspoon Sugar 1/2 Teaspoon Celery Seeds 1/2 Teaspoon Dijon Mustard Place All The Ingredients In A Medium Size Glass Bowl And Mix Well. Cover And Let Stand At Room Temperature For At Least 30 Minutes Before Serving. Makes 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Dog Relish (12-01-93) (1:30) Servings: 8 3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers * 3 lb Onions, Peeled 4 c Cider Vinegar 1/2 c Sugar 1 t Mustard Seeds 1 t Dry Mustard 1 t Celery Seeds 2 T Salt * Peppers should be seeded. -------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= India Relish (12-01-93) (1:31) Servings: 8 12 ea Med. Cucumbers 6 ea Green Tomatoes 2 ea Ripe Tomatoes 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 2 ea Onions 1/4 c Pickling Salt 4 c Vinegar 1 c Water 4 T Sugar 1 t Ground Cinnamon 1 t Turmeric 1/4 t Ground Cloves 1/2 t Ground Allspice 2 T White Mustard Seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Individual Relish Trays 2 Jars (6 Ounces Each) Marinated Artichoke Hearts, Drained 18 Cherry Tomatoes 1 Can (3 Ounces) Sliced Mushrooms, Drained 1 Can (6 Ounces) Pitted Olives, Drained Spinach Leaves Vinegar Salad Oil For Each Serving, Arrange Artichoke Hearts, Cherry Tomatoes, Mushroom Slices And Olives On Spinach Lined Salad Plate. Serve Vinegar And Oil In Separate Containers. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Libby's Jeweled Relish (05/19/93) (3:23) Servings: 1 1 cn Undrained sauerkraut (lg) 2 c Celery, chopped 1 c Chopped salad olive w/pimento 1/2 c Honey 1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional 1 x Dill or garlic - optional Combine all ingredients. Allow to blend 8 to 10 hours. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Onion Relish (04-09-93) (2:13) Ibm 3 Small Yellow Onions, Sliced Thin And Separated Into Rings 1 Small Red Onion, Sliced Thin And Separated Into Rings 2 Tablespoons Sugar 1 Tablespoon Balsamic Or Cider Vinegar 1 Tablespoon White Vinegar 2 Teaspoons Dijon Mustard 1/8 Teaspoon Black Pepper Place All Ingredients In A Small Glass Bowl. Cover And Let Stand At Room Temperature At Least 30 Minutes Before Serving. Makes About 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pimiento Onion Relish 1/3 Cup Vinegar 1/2 Teaspoon Fine Herbs 2 Tablespoons Sugar 2/3 Cup Water 1 4 Ounce Can Jar Whole Pimentos, Quartered 1 Medium Onion, Thinly Sliced (About 1 Cup) Combine Vinegar, Fine Herbs, Sugar And Water. Add Pimentos And Onion; Marinate Overnight. Drain; Serve With Meat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Summertime Picnic Relish 1 Cup Chopped Onion 1 Cup Chopped Green Pepper 2 Tablespoons Salad Oil 4 Firm Medium Tomatoes Peeled And Chopped 2 Tablespoons Vinegar 1 1/2 Teaspoons Salt 1/2 Teaspoon Sugar 1/4 Teaspoon Dry Mustard 1/8 Teaspoon Pepper In Large Skillet, Cook And Stir Onion And Green Pepper In Oil Over Medium Heat Until Onion Is Tender. Stir In Remaining Ingredients; Heat To Boiling. Cool. Cover; Refrigerate Several Days. Makes 3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sweet Pepper Relish (12-01-93) (1:33) Servings: 10 12 ea Sweet Green Peppers * 12 ea Sweet Red Peppers * 12 ea Med. Onions, Peeled 4 c Cider Vinegar 2 c Sugar 2 T Pickling Salt * Peppers should be seeded. -------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Three Pepper Relish (04-09-93) (2:12) Ibm 1 Large Sweet Green Pepper, Cored, Seeded And Chopped 1 Large Sweet Red Pepper, Cored, Seeded And Chopped 1 Large Sweet Yellow Pepper, Cored, Seeded And Chopped 1 Small Yellow Onion, Chopped 1/4 Cup White Vinegar 2 Tablespoons Sugar 1/2 Teaspoon Celery Seeds 1/4 Teaspoon Red Pepper Flakes Place All The Ingredients In A Large Stainless Steel Saucepan And Mix Well. Set Over Moderate Heat Until The Vinegar Boils. Stir, Reduce The Heat To Low, Cover The Pan, And Simmer For 2 To 3 Minutes Or Just Until The Peppers Are Tender But Still Crisp. Remove The Mixture From The Heat And Let Stand, Covered, At Room Temperature At Least 30 Minutes Before Serving. Or Place In The Refrigerator And Chill Overnight. Store Tightly Covered In The Refrigerator For Up To 1 Week. Makes About 3 3/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tomato Relish (12-01-93) (1:36) Servings: 2 18 ea Firm Ripe Tomatoes 1 ea Stalk Celery 4 ea Med. Onions 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 1/3 c Salt 2 1/4 c Granulated Sugar 1/2 t Ground Cloves 2 t Cinnamon 1/2 t Black Pepper 2 T Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Relish (04-24-92) In Medium Bowl, Combine 1 (8 Ounce) Can Water Chestnuts, Drained And Chopped, 1 Cup Medium Green Pepper, Chopped, 1 Cup Chopped Radishes, 2 Tablespoons Lime Juice, 1 Tablespoon Red Wine Vinegar And 1 Clove Garlic Crushed. Cover; Chill For 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=