Condiments and Relish Recipes
Bean Relish
Bean Relish 2 medium cans of kidney beans 1 small onion, diced 1 teaspoon of dry mustard 1 teaspoon of salt 1 jar of relish (sm. Cain's) 1 teaspoon of garlic powder 1/2 teaspoon of pepper Rinse beans in colander and remove pieces of pork and let stand about 10 minutes until practically dry. Combine with remaining ingredients. Refrigerate at least 3 to 4 hours.
Vidalia Onion Relish
for 2 servings : 3 4 thinly sliced Vidalia onions 1 c. sugar 1/2 c. cider vinegar 2 c. water 1/2 c. lowfat or fatfree mayonnaise 1 tsp. celery salt Marinate onions in marinade for at least 2 hours in refrigerator. Drain well and mix with dressing. Serve as an hors d'oeuvre on crackers or as a substitute for coleslaw. Keeps well for 24 48 hours
Tomato Relish
for 2 servings: 18 ea Firm Ripe Tomatoes 1 ea Stalk Celery 4 ea Med. Onions 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 1/3 c Salt 1/2 ts Ground Cloves 2 ts Cinnamon 1/2 ts Black Pepper 2 tb Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal.
Vegetarian Cranberry-Pineapple Relish
Vegetarian Cranberry-Pineapple Relish 1 pound fresh or frozen cranberries 1 cup pineapple chopped 2 cups sugar TWO DAYS BEFORE: Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.
TOMATO KETCHUP
Take: 2 quarts of tomatoes, sliced 2 onions, sliced Cook together and rub through a sieve. Add the following ingredients: Take: 2 cups vinegar 1 tablespoon cinnamon 2 cups sugar 1 tablespoon salt 1 tablespoon mustard 1 tablespoon pepper 1 tablespoon of cloves Cook one hour, bottle and seal.
TOMATO JAM
Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch of cayenne pepper. Boil until it gets thick like jam; pour into glasses or crocks, and seal with paraffin. This is delicious served as a relish with hash or cold meat.
TOMATO CATSUP
Take 1 peck of thoroughly ripe tomatoes and cook slowly, without water, until tender; rub through a colander; return to the fire and boil until thick; stir almost constantly to keep from burning. Now add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper, 1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until thick; pour at once into well-sterilized bottles, and seal or cork tightly; set in a dark, cool place.
CORN RELISH
This recipe makes use of corn that was perhaps a little tough or otherwise not as fit for boiling and eating right off the cob. 5 cups corn, freshly cut from the cob and drained 5 cups fresh tomatoes, chopped 1 cup cucumber, unpeeled and chopped 1-1/2 cups onion, chopped 1 cup green pepper, chopped 3/4 cup sugar 2/3 cup cider vinegar 1 teaspoon mustard seed 1 teaspoon salt Mix all the ingredients in a large pot and bring them to a hard boil. Remove the pot from the heat immediately. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes.
Sandwich Relish
Ingredients: 1 c Homemade "mayonnaise" 1 1/2 ts Pimiento; finely chopped 1 1/2 ts Parsley; finely chopped 2 tb Celery; finely chopped 2 tb Dill pickle; finely chopped 2 tb Green onion; finely chopped 1 pk George Washington Broth -golden 1/2 ts Turmeric ds Italian seasoning Instructions: Mix all ingredients thoroughly and refrigerate. Won't keep as long as commercial sandwich spread
Corn or Gherkin Relish Dip
Ingredients 1 carton of Sour Cream 1 small jar of either Corn or Gherkin Relish Method Dump the full carton of Sour Cream into a bowl. Spoon relish over the top then mix in briskly. The amount of relish to use depends purely on taste...
Honey-Mustard Glaze
Ingredients 2 tablespoons prepared mustard 1 cup brown sugar 1/2 cup honey pineapple rings maraschino cherries Directions Combine mustard, brown sugar, and honey. Spread mixture over cooked ham. Garnish with pineapple rings. In the center of each ring, secure maraschino cherries with toothpicks. Bake at 300 degrees for 30 minutes.
Zucchini Relish
2 c chopped zucchini (about 3 medium) 1 c chopped onion (about 1 medium) 2 TBSP salt 1 3/4 c sugar 1 c cider vinegar 1 tsp ground mustard Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling- water canner.