Pickle Relish Recipes

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HOMEMADE PICKLE RELISH

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories     Onion     Backyard BBQ     Vinegar     Cucumber     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5



Homemade Pickle Relish image

Steps:

  • Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
  • Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

SWEET PICKLE RELISH

After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

Provided by Donna Matthews

Categories     Vegetable

Time 5h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9



Sweet Pickle Relish image

Steps:

  • To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
  • I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Using a slotted spoon, put into pint jars according to standard canning procedures.
  • (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
  • Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

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



Old-Fashioned Pickle Relish (Traditional or Spicy) image

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

4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
1 tablespoon red pepper flakes (for the spicy version)

HOME MADE QUICK PICKLE RELISH

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4



Home Made Quick Pickle Relish image

Steps:

  • Combine all ingredients, stir and serve with hot dogs or hamburgers.

1 cup diced dill pickle
1/4 cup hot/sweet mustard
1 tablespoon pickle brine
1 tablespoon fresh dill, chopped

TANGY DILL PICKLE RELISH

After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.

Provided by Scutch

Categories     Vegetable

Time 2h

Yield 6-7 1/2 pints, 48 serving(s)

Number Of Ingredients 11



Tangy Dill Pickle Relish image

Steps:

  • Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
  • Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
  • In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  • Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
  • Remove from heat, add the turmeric and mix well.
  • Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

3 lbs cucumbers (about 8-9 pickling cucumbers)
2 -3 sweet onions
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 -5 garlic cloves, minced
2 teaspoons dill seeds
2 teaspoons mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
2 tablespoons cornstarch

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