CRANBERRY AND CELERY RELISH
Steps:
- Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
- Just before serving, stir in celery and almonds.
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.
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.
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).
CEDAR PLANK SALMON WITH CELERY SALAD AND CURRANT PINE NUT RELISH
Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
- Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
- For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
- For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.
CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH
A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer, which adds sweetness and helps keep the meat moist. But if you are pressed for time, it's fine to skip this step.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
- Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
- Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
- Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
- Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
- To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1001 milligrams, Sugar 4 grams, TransFat 0 grams
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
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
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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