Guest guest Posted July 29, 2006 Report Share Posted July 29, 2006 Amy- I haven't tried all of these recipes, so I can't give you any recommendations. But perhaps you'll recognize the ingrediants from the relish you like and be able to mix'n'match. Good luck! Chupa ----- @@@@@ Pepper-Onion Relish 2 quarts chopped sweet green peppers (10 medium) 2 quarts chopped sweet red peppers (10 medium) 1 1/2 cups chopped onions 1 1/2 cups sugar 4 teaspoons whole mixed pickling spices 4 teaspoons salt 2 each Hot red peppers 3 1/2 cups vinegar Cover chopped vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot red peppers in a cheese-cloth bag. Add spice bag, sugar and salt to vinegar, simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to boiling. Pack hot into hot pint jars, leaving 1/4 inch (6mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints. Source: That My Home dot com ----- @@@@@ PEPPER-ONION RELISH 1 qt. onion, finely chopped 1 pt. sweet red pepper, finely chopped 1 pt. green pepper, finely chopped 1 c. sugar 1 qt. vinegar 4 tsp. salt Combine all ingredients and bring to a boil. Boil gently until mixture is thickened and reduced about 1/2 in volume (about 45 minutes), stirring occasionally. Pack the boiling hot relish into clean, hot jars; fill to top of jar. Seal tightly. Store in refrigerator. Source: Cooks dot com ----- @@@@@ Pickled Pepper-Onion Relish 6 cups onions, finely chopped 3 cups sweet red peppers, finely chopped 3 cups green peppers, finely chopped 1 1/2 cups sugar 6 cups vinegar (5%), preferable white distilled 2 tbsp canning or pickling salt 1. Wash and chop vegetables. 2. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). 3. Fill sterile jars with hot relish, leaving 1?2-inch headspace, and seal tightly. Store in refrigerator and use within one month. 4. If extended storage is desired, jars must be processed immediately after filling in a boiling water canner. Process for 5 minutes at 0– 1,000 feet elevation above sea level, 10 minutes from 1,000–6,000 feet, or 15 minutes above 6,000 feet. Makes about 9 half-pints Source: Seasonalchef.com ----- @@@@@ Pickled Corn-Pepper Relish 10 cups fresh whole-kernel corn (16 to 20 medium-size ears) 2 1/2 cups sweet red peppers, diced 2 1/2 cups sweet green peppers, diced 2 1/2 cups celery, chopped 1 1/4 cups small onions, diced 1 3/4 cups sugar 5 cups vinegar (5%) 2 1/2 tbsp canning or pickling salt 2 1/2 tsp celery seed 2 1/2 tbsp dry mustard 1 1/4 tsp turmeric 1. Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels from cob. 2. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer for 5 minutes, stirring occasionally. 3. Mix mustard and turmeric in 1?2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer for another 5 minutes. If desired, thicken mixture with flour paste (1?4 cup of flour blended in 1?4 cup of water) and stir frequently. 4. Fill jars with hot mixture, leaving 1?2-inch headspace. Adjust lids and process jars in a boiling water canner. Process for 15 minutes at 0–1,000 feet elevation above sea level, 20 minutes from 1,000–6,000 feet, or 25 minutes above 6,000 feet. Makes about 9 pints Source: Seasonalchef.com ----- @@@@@ Sweet Pepper & Onion Relish 20 to 25 sweet red peppers, medium size - seeded and coarsely chopped 4 large white sweet onions - peeled and coarsely chopped 1 or 2 very finely chopped jalapeno peppers 3 cups sugar 3 cups apple cider vinegar 2 T. salt Place all the ingredients in a large stockpot. Stir to mix thoroughly. Bring to a low boil. Reduce heat and simmer for 30 minutes. Spoon into pint jars, then process in a boiling water bath for 20 minutes. Source: Bellaonline.com ----- @@@@@ Walla Walla Sweet Pepper Relish 9 cups diced Walla Walla or other sweet onions, 1-inch dice (5 or 6 onions) 4 cups finely chopped sweet red peppers (about 4 peppers) 4 cups finely chopped sweet green peppers (about 4 peppers) 2 tablespoon finely chopped jalapeño chilies (about 6 seeded chilies) 4 cups distilled white vinegar (5 percent) 1 cup granulated sugar 4 teaspoons mustard seeds 1 teaspoon turmeric 1 teaspoon mace 1 teaspoon powdered ginger 2 teaspoons salt Wash 5 pint canning jars; keep hot. Prepare the two-piece lids as manufacturer directs. Combine all of the ingredients in a large non-aluminum pot. Bring to a boil and simmer, uncovered, for 40 minutes, stirring occasionally. Pack the hot mixture into 1 hot jar at a time. Wipe rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes. Yields 5 pints. Note: To finely chop jalapeños quickly, drop the seeded and deveined chilies into a food processor with the motor running; scrape the minced chile from the sides with a rubber spatula. SweetOnionSource.com ©OSO Sweet Onions ----- @@@@@ RoseMCs Vidalia Onion Relish 4 large red bell peppers 4 large green bell peppers 4 large yellow bell peppers 4 cups grated Vidalia onions 1/4 cup kosher salt 2 large heads cabbage, finely shredded 3 tablespoons kosher salt 9 cups white sugar 2 quarts apple cider vinegar 3 tablespoons ground turmeric 3 tablespoons mustard seed 1 tablespoon celery seed Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside. Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour. Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water. Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often. To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process. Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks. Rosemc91 for Allrecipes.com Rose: " A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread. " ----- @@@@@ Hot Sweet Vidalia Onion Relish 1 T. oil 1 Vidalia onion, diced One-fourth each: red and green bell pepper, diced 2 T. chopped fresh parsley 1 T. lime juice 1 t. chopped fresh mint 1/2 t. honey 1/4 t. each: salt and cayenne pepper In skillet, heat oil on medium-high heat; saute onion and peppers until wilted slightly and onions are translucent. Remove from heat and stir in remaining ingredients. Serve warm. Makes 1 ½ cups Source: shumanproduce.com ----- @@@@@ ALMOND-SWEET RED PEPPER RELISH Step One 1 cup Red Bell Pepper -- diced 1/2 cup Onion -- chopped 1/2 tablespoon Garlic -- minced 1/8 cup Olive oil Step Two 1/2 cup Almonds -- chopped coarse 3/4 cup Tomatoes -- diced 1/2 tablespoon Red Wine Vinegar 1 1/2 tablespoons Fresh Basil -- chopped Salt -- to taste Pepper -- to taste Lemon or Lime Juice -- to taste 1) Saute ingredients in Step One until vegetables are soft. 2) Stir in ingredients in Step Two. Remove from heat. Serving Size: 6 Source: foodreference.com ----- Quote Link to comment Share on other sites More sharing options...
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