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).
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.
RELISH TRAY WITH D.I.Y. EGGS
Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
Provided by Claire Saffitz
Yield Serves 8
Number Of Ingredients 17
Steps:
- Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
- Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
- Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
- Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.
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 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
CELERY RELISH
I have made this a couple times to have and serve at BBQ's. Is great as a condiment for burgers off the grill. I used to only buy celery when I was making potato salad or thanksgiving dressing. Now I find myself picking up a bunch each time I grocery shop. Hope you find this added bbq dish a winner at your next family...
Provided by gaynel mohler
Categories Other Side Dishes
Time 5m
Number Of Ingredients 5
Steps:
- 1. Put celery, onion and pimento in blender container, reserve
- 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
- 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
- 4. Pour mixture into a bowl, cover, refrigerate until thick
- 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.
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