Garden Relish Recipes

Steps:

• Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Steps:

• 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.

Steps:

• Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
• In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
• In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
• Transfer the finished relish to sterile jars. Refrigerate until serving.

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.

Steps:

• Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
• Place in a colander and drain.
• Wash if mixture is too salty.
• Add the vinegar, sugar, celery seed and mustard seed and stir well.
• Heat and pour into sterilized jars and seal.
• Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.

Steps:

• Finely chop onions, cabbage, tomatoes, and peppers.
• This can be either with a food processor or with a blender.
• Chunk the vegetables to fill the blender ½ full, then filling with water.
• Combine salt and vegetables in a large pot with enough water to cover and let sit over night.
• Squeeze as much of the water out as possible.
• You can use cheesecloth for this.
• For low sodium version the mixture can be rinsed and drained well.
• Combine sugar, celery seed, vinegar, and water.
• Bring to a boil.
• Add vegetables and food coloring to give it a more appealing appearance.
• Bring to a boil.
• Either continue to slow boil for 15 minutes then add to jars and seal, or add to jars and process using a water bath canner.

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.

Steps:

• Chop the vegetables by hand or in a food processor. Mix together.
• Add salt, mix and refrigerate overnight.
• Mix vinegar, water, brown sugar, mustard, tumeric and celery seed. Boil for 5 minutes.
• Drain vegetables and add to liquid. Return to a boil; then pour in hot jars and seal.

Steps:

• chop all vegetables into 1/4 inch pieces
• mix salt.
• in veggies
• add cold water barely to cover.
• let stand 4 hours in cool place.
• drain.
• put veggies and rest of ingredients into preserving kettle
• let mixture boil 8 minutes
• pour hot relish
• up to 1/4 top of hot sterilized jars.
• wipe top.
• seal.
• put domed lids screw bands tight( see told you it was old).