End Of Garden Relish Recipes

END OF THE GARDEN RELISH

Steps:

• In large, non-aluminum container, soak cucumbers, cabbage, peppers, onions and tomatoes in salt water overnight. Drain. In saucepans or microwave containers, cook carrots, cauliflower and green beans separately until tender. Mix all ingredients and boil 10 minutes. Pack into hot jars and while hot seal lids according to manufacturer's directions. Process in boiling water bath 10 minutes.

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN

Steps:

• 1. Dissolve salt in cold water and pour over prepare vegetables. Let stand at cool room temperature for 12-18 hours (overnight).
• 2. Drain completely. Add spices, red pepper, and sugar to vinegar. Boil this liquid for 3 minutes. Add vegetables and bring all to a boil. Immediately pack in sterilized jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps and process in boiling water bath for 15 minutes. Yeild: 6 pints
• 3. I use pickle crisp, a new product Grandma didn't have. It makes these pickles even crisper and better. Pickle crisp is available at most stores that sell canning products. If you use it follow directions for amounts indicatd in package.

END OF GARDEN RELISH

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.

END OF THE GARDEN RELISH

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.

GREEN TOMATO RELISH

Steps:

• Use a food processor to finely chop green tomatoes, cabbage, green and red sweet peppers, and onion, processing a portion at a time, using several on/off turns of the processor. (Or, finely chop by hand.) Place vegetables in a large bowl. Sprinkle with the 2 tablespoons pickling salt; stir well. Cover and chill overnight. Rinse well in colander under running water; drain.
• In a large pot stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar. Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch head-space. Wipe jar rims and adjust lids. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil). Store sealed jars up to 3 months. Makes 6 to 7 half-pints or 3 to 4 pints (eighty-four 1-tablespoon servings).

END-OF-SUMMER RELISH

Steps:

• In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid., In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

END-OF-GARDEN RELISH

Steps:

• Soak cucumbers and tomatoes in salt water while grinding the rest. Drain. Mix everything and boil for 20 minutes. Fill clean, sterile bottles and seal. From: Ron Curtis Date: 10 Sep 96 Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 19:05:51 -0500 From: [email protected]