Ruby Red Relish Recipes

Steps:

• In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
• Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
• Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
• Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
• Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

Steps:

• Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.

Steps:

• 1. Using a food grinder with the coarse plate (I use my KitchenAid attachment), grind the cucumbers, onion, peppers and celery together into a large non-reactive bowl. Add salt, turmeric, and water and mix well. Continue with the remaining steps while letting this mixture stand overnight.
• 2. In a square of cheesecloth, tie up the allspice, cloves, mace, celery seed, peppercorns and cinnamon. Bring this spice packet and the vinegar up to a boil in a large non-reactive pot. Reduce heat, cover, and simmer for 15 minutes.
• 3. Increase heat to medium, and add the tomatoes. Bring to a boil. Reduce heat to low and simmer, partially covered until the tomatoes resemble a puree - about 30 minutes. Add sugar and mustard seeds, cover, and let stand overnight at room temperature.
• 4. Now drain the vegetable mixture that has been sitting overnight in a strainer, pressing out any excess liquid.
• 5. Add the drained vegetables to the tomato mixture and bring to a boil over medium high hear. Reduce heat to low and simmer, uncovered, until most of the liquid has evaporated, about 30 minutes. Remove spice bag.
• 6. Ladle into sterilized jars and process for 15 minutes in a water bath canner. Let relish mellow for at least a month before using, and refrigerate after opening.
• 7. To make the burger, use a sesame seed bun cut into three pieces; a top, middle, and bottom. Toast each cut side. On the bottom, add a spoonful of mayo, some lettuce, a slice of American cheese, the patty, the middle part of the bun, the next patty, relish, and finally the top bun.

Steps:

• In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Steps:

• In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
• Remove relish from heat. Let cool to room temperature, and serve.

Steps:

• In a medium saucepan over medium heat bring sugar and water to a boil. Add cranberries, apples, cinnamon and allspice.
• Reduce heat to medium-low and cook until cranberries pop - about 8 minutes.
• Remove from heat and stir in orange peel.
• This can be made up to 3 days in advance and stays in the refrigerator up to 7 days in a tightly sealed container. (but it never lasts that long, lol).

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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.

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.

Steps:

• Place all the prepared vegetables and fruit into a large preserving pan.
• Add the spices, sugar and vinegar and give them all a good stir.
• Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
• Remove from the heat, pot and cover straight away.
• Label and store in a cool, dry and dark place for up to 1 year.