NORMA'S HOT DOG & HAMBURGER RELISH
This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot. A perfect hostess gift.
Provided by Norma DeRemer
Categories Other Sauces
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chopped fine the tomates, onions and peppers
- 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
- 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
- 4. Add sugar, mustard seed, celery seed and vinegar stir well.
- 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
- 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
- 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
- 8. One batch makes 7 to 8 pint jars of relish.
THOUSAND ISLAND HOT DOG RELISH
Steps:
- Mince vegetables, sprinkle with handful of coarse salt, let stand overnight. Drain. Boil dressing ingredients for 5 mins. Add drained vegetable rickle and boil 10 mins. Bottle.
THOUSAND ISLAND DRESSING
Stirring a little chile paste into an otherwise classic Thousand Island dressing tones down its sweetness slightly, adding a very gentle bite. For something spicier - and for a noticeable pepper punch - substitute up to 2 tablespoons chile sauce for ketchup. Or, for something sweeter and more mellow, leave out the chile sauce entirely. Other great additions here include a dash or two of Worcestershire sauce or a spoonful of mustard.
Provided by Melissa Clark
Categories sauces and gravies
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
- Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.
HOT DOG RELISH
I have tried a lot of relishes and this one is one that has been my all time favorite. Cucumbers, apples, cabbage, peppers and cauliflower.
Provided by Calee
Categories Apple
Time 4h45m
Yield 8 pints
Number Of Ingredients 16
Steps:
- In a food processor or blender, add all prepared vegetables. You want your vegetables to be very fine.
- In a large stainless steel bowl sprinkle salt over vegetables, top with water, let soak for 4 hours.
- Drain well, using a large strainer and the back of a large spoon, press out as much liquid as possible.
- Transfer to large stainless steel pot.
- In bowl mix together dry mustard, flour, celery seed, sugar, turmeric, mustard seed and vinegar, mix well. Add to vegetables.
- Cook on medium heat, stirring often, for 15 minutes.
- Process pints.
Nutrition Facts : Calories 451.1, Fat 1.3, SaturatedFat 0.2, Sodium 2666, Carbohydrate 107.5, Fiber 6.8, Sugar 91.6, Protein 4.4
THOUSAND ISLAND RELISH
I received this recipe from my husband's cousin many many years ago and I have made it my favorite from then on. I make this in my large roaster. Sometimes I add finely chopped carrots or garlic for a change.
Provided by Saudie
Categories Cauliflower
Time 1h30m
Yield 10 pints
Number Of Ingredients 14
Steps:
- Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
- Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
- Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.
Nutrition Facts : Calories 416.1, Fat 2.6, SaturatedFat 0.3, Sodium 5700.6, Carbohydrate 93, Fiber 6.3, Sugar 71.3, Protein 6.9
THOUSAND ISLAND RELISH
This is a tangy relish that I hadn't made for awhile- just made a batch and remembered how good it is! From an old Canadian Living.
Provided by Jan in Lanark
Categories < 4 Hours
Time 1h30m
Yield 12 cups
Number Of Ingredients 13
Steps:
- In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
- Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
- In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
- Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
- Seal immediately, label and store in cool, dry, dark place.
Nutrition Facts : Calories 305, Fat 1.6, SaturatedFat 0.2, Sodium 2368.3, Carbohydrate 70.3, Fiber 3, Sugar 56.9, Protein 3.5
QUICK THOUSAND ISLAND DRESSING
Yummy on a Reuben sandwich!
Provided by peekers93
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Thousand Island Dressing
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.
Nutrition Facts : Calories 144 calories, Carbohydrate 3.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 207.2 mg, Sugar 2.9 g
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