ASSORTED RELISHES
Source of Recipe
Roz, WWW, friends
List of Ingredients
Easy Corn Relish
2 12 oz. cans Whole Kernel Corn
2/3 C. Onion, diced
2/3 C. Green Pepper, diced
2/3 C. Pimento, diced
1/2 C. Vinegar
2 Tbsp. Vegetable Oil
1/4 C. Sugar
2 tsp. Dry Mustard
1/2 tsp. Salt
1/2 tsp. Pepper
· Drain the liquid from the corn, reserving 1/2 cup.
· Combine the corn with diced onion, green pepper and pimento in a large
bowl.
· Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry
mustard, salt and pepper in a small sauce pan.
· Bring to boiling; pour over vegetables. Cover with plastic wrap.
Refrigerate overnight, stirring occasionally.
· 10 servings (5 cups)
Cranberry-Orange Relish
1 bag ( 12 oz) cranberries, rinsed and picked over
1 medium orange, quartered and seeds removed
1 cup sugar
Process berries and orange in food processor until evenly chopped. Transfer
to a bowl and stir in sugar. Mix well. Refrigerate for at least at few
hours, preferably overnight, so that flavors can develop. Stir well, before
serving. This can be made serveral days in advance and can be frozen.Can use more
or less sugar, depending on sweetness of orange and personal taste.
HOT DOG or HAMBURGER RELISH
2 C onions
2 C cabbage
4 C green tomatoes
6 sweet green peppers
1/4 C salt
3 C sugar
1 qt vinegar
1 C water
1/2 Tb celery seed
1 Tb mustard seed
3/4 tsp turmeric
3 ground sweetened red peppers
Grind each vegetable with coarse blade. Measure. Mix vegetables together and
sprinkle salt over them; let stand overnight. Rinse and drain. Combine
remaining ingredients and pour over vegetables. Heat to boiling and simmer for 3
minutes. Put in containers, cool, freeze.
Carrot Relish
3 lb (12 medium) carrots
5 medium green bell peppers
1 medium red bell pepper
8 medium onions
2 Tb celery seed
1/4 C salt
6 C sugar
6 C white vinegar
1/2 tsp cayenne pepper
Clean carrots. Remove cores and seeds from peppers. Skin onions. Put all
vegetables through the food chopper or food processor using coarse blade. Heat
spices, sugar, salt and vinegar to boiling. Add ground vegetables and boil
gently for 20 minutes. Pack while boiling into hot sterilized jars, leaving
1/4 inch headspace. Be sure vinegar solution covers all vegetables. Adjust
lids and process in a boiling water bath for 10 minutes.
ONION RELISH
3 large onions, finely chopped
(3 c.)
2 Tbsp. water
1/2 c. tomato sauce
3 Tbsp. catsup
1 1/2 tsp. sugar
1/2 tsp. oregano flakes
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. crushed dried red pepper
In 2-quart saucepan, combine the onions and water. Bring to boiling; reduce
heat. Add tomato sauce, catsup, sugar, oregano, salt, garlic salt and red
pepper. Simmer, covered, about 20 minutes or until onions are just tender. Serve
hot or chilled with meats. Store remaining sauce inrefrigerator for up to 2
weeks. Makes 2 1/2 cups
GARDEN RELISH
4 c. ground onion
1 medium head cabbage
12 green peppers
10 green tomatoes
6 sweet red peppers or 2 (4
oz.) cans canned pimento
1/2 c. salt
3 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 1/2 tsp. turmeric
2 c. cider vinegar
1 c. water
Grind vegetables using coarse blade of grinder. Sprinkle with 1/2 cup salt.
Let stand overnight, rinse and drain.Combine remaining ingredients. Pour over
mixture of vegetables. Heat to boiling, simmer 3 minutes. Seal in jars
(hot,sterilized). Makes 8 pints. Very good in any type of salad(potato, tuna, etc.)
and on hot dogs
Recipe
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