GHOST CHILE SWEET PICKLE RELISH
After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers, and sandwiches!
Provided by Billy The Blue Whale
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 9h15m
Yield 36
Number Of Ingredients 8
Steps:
- Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
- Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
- Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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). Label and date the jars and store in a cool, dark area.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 390.1 mg, Sugar 12.7 g
PICKLED-CHILE RELISH
Provided by Ian Knauer
Categories Condiment/Spread Sauce Vinegar Hot Pepper Thyme Gourmet
Yield Makes about 1 pint
Number Of Ingredients 6
Steps:
- Make chile relish:
- Preheat oven to 350°F with rack in middle. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and bake until very tender, about 45 minutes. Cool to warm, then peel cloves and transfer to a food processor.
- Stem chiles and add to processor along with vinegar, sugar, and 1 1/2 teaspoons salt. Pulse until finely chopped.
- Simmer chile mixture in a small saucepan, stirring, 2 minutes.
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 6- to 8-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until water registers 180°F on an instant-read or candy thermometer (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids.
- Fill, seal, and process jars:
- Place 2 or 3 thyme sprigs in each jar and ladle sauce (while still hot) into jars, leaving 1/4 inch of space at top. Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars in canner (on rack) or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil, covered, 10 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal and eventually have concave lids (you may hear a ping).
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
SWEET AND SOUR PICKLE RELISH
Make and share this Sweet and Sour Pickle Relish recipe from Food.com.
Provided by Chef Gary
Categories Low Protein
Time 10m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.
Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3
SWEET PICKLE RELISH
After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.
Provided by Donna Matthews
Categories Vegetable
Time 5h
Yield 3 pints, 96 serving(s)
Number Of Ingredients 9
Steps:
- To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
- I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
- Put all the vegetables in a large bowl.
- Sprinkle the salt over the chopped vegetables.
- Cover with cold water and let stand for 2 hours.
- Drain vegetables well, then press out as much liquid as possible.
- In a large pot, combine sugar, vinegar and seeds.
- Bring to a boil.
- Add vegetables.
- Bring back to a boil and simmer for 10 minutes.
- Using a slotted spoon, put into pint jars according to standard canning procedures.
- (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
- Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
SOUTHERN SWEET PICKLE RELISH
Make and share this Southern Sweet Pickle Relish recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 10h20m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
- Drain well and press out remaining liquid.
- Combine remaining ingredients and bring to a boil.
- Stir until sugar is dissolved.
- Stir in veg and simmer for 10 minutes.
- Pack into clean hot jars leaving 1/2 inch head space.
- Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Nutrition Facts : Calories 497.2, Fat 0.4, SaturatedFat 0.1, Sodium 4764.2, Carbohydrate 123.4, Fiber 1.9, Sugar 119.8, Protein 1.3
SWEET HOT PICKLE RELISH
I needed another way to use up the hot banana peppers and cucumbers I picked out of my garden. Got surfing the net for something and found this recipe. I had to fix it to our taste. I'm posting how I made my relish.
Provided by barefootmommawv
Categories Onions
Time 3h20m
Yield 13 1/2 pints
Number Of Ingredients 8
Steps:
- Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
- Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
- Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 351.1, Fat 0.2, SaturatedFat 0.1, Sodium 3260.2, Carbohydrate 87.2, Fiber 2, Sugar 83.4, Protein 1.2
SWEET PICKLE RELISH
A really nice relish, great for hamburgers, I have a friend who puts this on tuna sandwiches.Good way to use up those overripe cucumbers
Provided by PICCO
Categories Canning
Time 1h5m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all the chopped vegetables in a large bowl.
- Sprinkle salt on top.
- Cover with water and let sit overnight.
- In the morning drain, rinse, and drain again.
- Press to get as much juice out as possible.
- In a large pot combine sugar,vinegar,celery seed & mustard seed.
- Bring to a boil, add vegetables, return to boil.
- Reduce heat and simmer for @20 minutes.
- Mix 4tbs. corn starch with 1/4cup of water and thicken.
- Pour into prepared jars and seal.
- * An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.
Nutrition Facts : Calories 519.8, Fat 0.9, SaturatedFat 0.1, Sodium 4729.6, Carbohydrate 127.6, Fiber 2.5, Sugar 121.6, Protein 2
SWEET PICKLE RELISH
This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!
Provided by cindymartin21502
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h35m
Yield 96
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
- Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g
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