GREAT MUSTARD RELISH
Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!
Provided by henriksmom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.
Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g
SWEET AND SPICY ONION RELISH
Steps:
- Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
- Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.
VIDALIA ONION RELISH
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.
Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET VIDALIA ONION RELISH
A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.
Provided by ROSEMC91
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 200
Number Of Ingredients 12
Steps:
- Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside.
- Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
- Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water.
- Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often.
- To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process.
- Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.6 g, Sodium 204.6 mg, Sugar 11 g
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
MUSTARD RELISH
Make and share this Mustard Relish recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 25m
Yield 4-5 half pints
Number Of Ingredients 11
Steps:
- Peel and seed cukes and finely chop.
- Finely chop onions and peppers.
- Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
- Add vinegar, mustard, horseradish, salt, celery seed and ginger.
- Add pectin and mix WELL.
- bring to a full rolling boil and all the sugar.
- Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
- Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
- Process for 10 minutes at altitudes up to 1000 feet.
MUSTARD & ONION RELISH
Serve hot or cold with sausages, burgers, steak or anything else you have on your BBQ. I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. From Tesco's 'Food Club' magazine.
Provided by -Sylvie-
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Fry rhe onions in the oil over a medium heat until soft and brown.
- Add the garlic and cook for another minute, before adding the sugar, vinegar and mustard.
- Bring to a boil and cook for 2-3 minutes until it starts to thicken.
- Season with salt and pepper to taste.
- Can be served hot or cold.
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
BBQ ONION RELISH
Found at www.recipesecrets.com, this onion relish was suggested to accompany hot dogs, hamburgers, sausages or steak sandwiches. It is very easy to prepare & prep methods for both the grill & the oven were given. Enjoy!
Provided by twissis
Categories Onions
Time 30m
Yield 2 Cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- In lrg bowl, combine Lipton Savory Herb w/Garlic Dry Soup Mix, ketchup, brown sugar, vinegar & oil. Add onions & toss to coat.
- Turn into a foil bag. Double fold open end of bag to seal.
- Grill (turning bag over halfway thru cooking) 25 min or till onions are tender.
- Oven Method: Preheat oven to 450°F Place foil bag in lrg baking pan on bottom rack & bake (turning bag over halfway thru cooking) 45 min or till onions are tender.
- NOTE: It's cold here in Iceland, so I'll prob prepare mine using the oven method & add 1 tbsp of Worcestershire for its smoky flavor.
EASY ONION RELISH
Make and share this Easy Onion Relish recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 40m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
- Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
- Store in refrigerator for 1 day before using.
- Serve chilled or at room temperature.
ONION MEAT RELISH
Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
- Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 2.8 g
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