Wallys India Relish Recipes

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Steps:

• Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
• Seed and chop the peppers, peel and finely chop the onions.
• Mix the vegetables with the salt and let stand overnight.
• Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil.
• Drain again.
• Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar.
• Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables.
• Bring to a boil and cook for 20 minutes, stirring constantly.
• Turn into hot jars and seal.

Steps:

• 1. Sweat the ginger and Garlic in the 1 tbl of oil. Add the flour and mix until thick. Add the vinegars and sugar and whisk. Do not burn or turn dark brown
• 2. When thick and sugar dissolved add 2/3 of veggies and spices. Reduce the liquid and add pickle relish, lemon juice and the rest of the veggies.
• 3. Reduce to a jellied consistency and salt and pepper to taste. Refrigerate until 10 minutes before serving. Serve at room temp.

Steps:

• Cut onion crosswise into paper-thin rings and put rings into a bowl.
• Add all other ingredients, toss and mix.
• Set aside for 30 minutes or more before eating in order to let the flavors blend.

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:

• Chop onions finely by hand or in a food processor.
• Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
• Drain juice from onions and discard.
• Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
• Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
• Process jars in a water bath for 10 minutes or adjusted to your altitude.

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.

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Steps:

• Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
• Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
• Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.