Garden Relish Food

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FRESH GARDEN RELISH



Fresh Garden Relish image

Make and share this Fresh Garden Relish recipe from Food.com.

Provided by Sharon123

Categories     Canning

Time 2h20m

Yield 6 pints

Number Of Ingredients 9

2 medium cabbage
8 large carrots
12 large onions
8 green peppers or 8 red peppers
1 cup salt
2 pints vinegar
6 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Steps:

  • Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
  • Place in a colander and drain.
  • Wash if mixture is too salty.
  • Add the vinegar, sugar, celery seed and mustard seed and stir well.
  • Heat and pour into sterilized jars and seal.
  • Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.

Nutrition Facts : Calories 1072.3, Fat 1.3, SaturatedFat 0.4, Sodium 19005.5, Carbohydrate 262.4, Fiber 18.1, Sugar 230.4, Protein 9.6

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW



Sweet and Spicy Garden Relish/ Chow-Chow image

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 9 1/2 pint jars

Number Of Ingredients 10

1 habanero, minced
8 cups grated zucchini (or yellow squash)
3 large onions, grated
2 large carrots, grated
4 large bell peppers (red and green)
1/2 cup salt
3 cups sugar
1 teaspoon turmeric
3 cups vinegar
2 tablespoons pickling spices

Steps:

  • Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
  • Add salt, cover with water and allow to stand for 1 hour.
  • While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
  • Bring to a boil, reduce heat and simmer.
  • Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
  • Reduce heat; simmer 30 minutes.
  • Stir frequently.
  • Pour the relish into hot, sterilized pint jars.
  • Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
  • Remove to a protected surface to cool, undisturbed, for 24 hours.

Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8

END OF THE GARDEN RELISH



End of the Garden Relish image

This came from my mom, who got it from her mom. I like it because it has a great balance of sweet and sour, unlike store bought relishes that are either way too sweet or way to sour.

Provided by Bruce Casey Lau

Categories     Onions

Time 3h15m

Yield 12 Pints

Number Of Ingredients 11

3 lbs onions
1 medium cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
1/2 cup salt
6 cups sugar
1 tablespoon celery seed
4 cups vinegar
2 cups water
15 drops green food coloring (aprox)

Steps:

  • Finely chop onions, cabbage, tomatoes, and peppers.
  • This can be either with a food processor or with a blender.
  • Chunk the vegetables to fill the blender ½ full, then filling with water.
  • Combine salt and vegetables in a large pot with enough water to cover and let sit over night.
  • Squeeze as much of the water out as possible.
  • You can use cheesecloth for this.
  • For low sodium version the mixture can be rinsed and drained well.
  • Combine sugar, celery seed, vinegar, and water.
  • Bring to a boil.
  • Add vegetables and food coloring to give it a more appealing appearance.
  • Bring to a boil.
  • Either continue to slow boil for 15 minutes then add to jars and seal, or add to jars and process using a water bath canner.

Nutrition Facts : Calories 532.1, Fat 0.9, SaturatedFat 0.2, Sodium 4753.9, Carbohydrate 130.3, Fiber 7.7, Sugar 117, Protein 5.1

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Number Of Ingredients 0

Steps:

  • Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

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