OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)
Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water.
Provided by dawnie2u
Categories Easy
Time 12h45m
Yield 10-12 half-pints
Number Of Ingredients 10
Steps:
- Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
- Let stand 2 hours up to 12 hours.
- Drain thoroughly, pressing out excess liquid.
- Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
- Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
- Pack hot into 1/2 pint jars.
- Process in a water-bath for 10 minutes.
Nutrition Facts : Calories 353.7, Fat 0.6, SaturatedFat 0.1, Sodium 2837, Carbohydrate 87.3, Fiber 1.6, Sugar 83.2, Protein 1.2
PICKLED CUCUMBER AND CHERRY RELISH
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place vinegar, the water, sugar, salt, juniper berries, bay leaves, and peppercorns in a small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Remove from heat, and let cool to room temperature.
- Place cucumbers, cherries, and shallots in a large bowl or storage container. Add pickling liquid, and let sit about 30 minutes at room temperature. Remove bay leaves, and serve.
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