End Of Summer Relish Recipes

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END OF THE GARDEN RELISH



End of the Garden Relish image

This came from my mom, who got it from her mom. I like it because it has a great balance of sweet and sour, unlike store bought relishes that are either way too sweet or way to sour.

Provided by Bruce Casey Lau

Categories     Onions

Time 3h15m

Yield 12 Pints

Number Of Ingredients 11

3 lbs onions
1 medium cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
1/2 cup salt
6 cups sugar
1 tablespoon celery seed
4 cups vinegar
2 cups water
15 drops green food coloring (aprox)

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.

Nutrition Facts : Calories 532.1, Fat 0.9, SaturatedFat 0.2, Sodium 4753.9, Carbohydrate 130.3, Fiber 7.7, Sugar 117, Protein 5.1

HOMEMADE CHOW CHOW RELISH



Homemade Chow Chow Relish image

Hot Southern Chow Chow Relish recipe is a great way of preserving food and making a delicious relish to enjoy as a side, on beans, hot dogs and more.

Provided by Julia Jordan

Categories     Sides

Time 1h45m

Number Of Ingredients 17

2½ pound Cabbage, chopped (may use up to 3 pound cabbage)
4 Medium Onions, chopped
5 Green Bell Peppers, chopped
4 Red Bell Peppers, chopped
4 Medium to Large Green Tomatoes, seeded and chopped
3 Jalapeno Peppers, seeded and chopped
½ cup Canning and Pickling Salt (or use Kosher Salt)
5 cups Granulated White Sugar
2 tablespoons of Prepared Mustard (I used French's)
1 tablespoon Mustard Seed
2 tablespoons Pickling Spice
½ tablespoon Turmeric
1 tablespoon Red Pepper Flakes
2 quarts White Vinegar (8 cups)
8 Pint Size Sterilized Canning Jars with Lids and Bands
Canning Tools - jar handler, funnel, air bubble remover, and a damp cloth
Water Bath or Steam Canner for processing (See Notes)

Steps:

  • Add the chopped vegetables to a large bowl (6 quarts) and cover with the salt. Gently mix then cover the bowl and refrigerate overnight.
  • Next, drain the liquid from the vegetables (do not rinse). Set aside.
  • In a large pot over medium heat; combine the vinegar, sugar, mustard, and spices then bring to a simmer, stirring until the sugar is dissolved.
  • Next, add the vegetables to the brine and return to a simmer then cook 15 to 20 minutes.
  • Pack the chow chow relish in sterile jars leaving ½ inch of head space; cover with lids and secure the lids with bands.
  • Process in a water bath or steam canner for 10 minutes.
  • Carefully transfer the hot jars to a towel lined countertop and allow to cool overnight. You should hear jar lids ping letting you know that they are properly sealed. (See Notes)

Nutrition Facts : Calories 20 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tablespoon, Sodium 5 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

END OF GARDEN RELISH



End of Garden Relish image

We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Time 1h5m

Yield 6 pints.

Number Of Ingredients 9

7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 tablespoons salt
5 cups sugar
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

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.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

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

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

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

GRANDMA'S MIXED PICKLES OR END OF THE GARDEN



Grandma's Mixed Pickles or End of the Garden image

These sweet mixed pickles are so good. Grandma often improvised with whatever she had left in the garden but cucumbers, cauliflour, and carrots were always included.

Provided by Kathie Carr

Categories     Other Snacks

Time 20m

Number Of Ingredients 17

1 qt small cucumbers cut in 1 inch slices
2 c carrots peeled and cut in chunks
2 c small onions
2 red bell peppers, cut in chunkc
2 green peppers, cut in chunks
1 large cauliflower broken into florets
2 c green beans
2 c broccoli florets
1 c canning or kosher salt
4 qt water
2 c sugar
3 Tbsp mixed pickling spices
2 tsp mustard seed
1 tsp celery seed
1 hot red pepper (use the amount you like for heat)
6 1/2 c apple cider vinegar
optional: pickle crisp (a new product grandma didn't have)

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.

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