PICKLED CELERY RELISH
This slightly spicy, crunchy and tangy relish will keep in the refrigerator for a month, but we're betting you'll use it up long before. Serve it as a condiment with everything from fried chicken-and-biscuits to fried rice, fold it into egg or chicken salad, or use it like giardiniera, layered with meat and cheeses on a crusty roll. And if you have some on hand...Stir some mustard seeds into the pickling liquid for a little extra crunch and flavor.
Provided by Food Network Kitchen
Time 12h15m
Yield 1 to 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
- In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).
CUCUMBER RELISH
This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make
Provided by Brenda Hall
Categories Vegetable
Time 5h5m
Yield 5-6 Pints
Number Of Ingredients 10
Steps:
- Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
- Sprinkle with salt.
- Cover with cold water, let stand 4 hours.
- Drain thoroughly in colander, press out all excess liquid.
- Combine sugar, vinegar, celery seed,& mustard seed.
- Bring to a boil, stirring until sugar is dissolved.
- Stir in drained vegetables, simmer 10 minutes.
- Pack into jars to within 1/2 inch of the top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 10 minutes.
- Yield 5-6 pints.
Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 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.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
CELERY RELISH
Make and share this Celery Relish recipe from Food.com.
Provided by Sharon123
Categories Weeknight
Time 1h15m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a large pot.
- Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
- Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
- If you wish, process in a boiling water bath 10 minutes.
CELERY RELISH
A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 5-6 pint jars
Number Of Ingredients 14
Steps:
- Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
- Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
- Have bottles washed and kept ready for use on a tray in a warm oven.
- In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.
Nutrition Facts : Calories 1218.8, Fat 2.9, SaturatedFat 0.4, Sodium 11401, Carbohydrate 290.4, Fiber 9, Sugar 257.3, Protein 8.6
CRANBERRY AND CELERY RELISH
Steps:
- Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
- Just before serving, stir in celery and almonds.
CELERY AND CUCUMBER RELISH
I remember making this sweet and tangy relish with my aunt when I was younger. Unfortunately, it's an older recipe, and some of the details are lacking. I'm not sure what the yield is.
Provided by Lumberjackie
Categories Vegetable
Time 40m
Yield 3 quarts
Number Of Ingredients 14
Steps:
- Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
- Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
- Put in sterile jars and seal.
CELERY AND CILANTRO RELISH
Categories Herb Vegetable No-Cook Hanukkah Vegetarian Quick & Easy Celery Kosher Vegan Cilantro Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.)
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