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Ingredients: 3 Pound(s) sweet red peppers * 1 ts mustard seeds 3 Pound(s) sweet green peppers * 1 ts dry mustard 3 Pound(s) onions, peeled 1 ts celery seeds 4 Cup(s) cider vinegar2 tb salt -1 Directions: * Peppers should be seeded. ~------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling wate r, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints.
Check some related videos Similar recipes: Zucchini relish Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes about 1 1/4 cups relish. Eggplant relish Bake eggplant until soft. Grind together the baked eggplant, egg, green pepper and onion. Add oil, vinegar and seasonings to taste. Chill. Serve cold. NOTES: * This is my mother's recipe -- It can serve as either an appetizer or a Lemon pickle relish Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar and let stand for 4 to 5 days at room temperature. Add the garlic and pepper, mixing them through the lemons. Heat the oil in a saucepan until very hot and pour it over lemons. Le Papaya relish * Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. ~--------------------------------------------------------------------- ~-- Cook onion, bell pepper and chile in oil over medium hea Elizabeth terry's barbecue quail w/ black eyed pea relish 1. Prepare te Relish: Pour the black eyed peas into a bowl, cover with warm water and let soak for 1 hr. Drain peas in a sieve, rinsing carefully to remove any remaining dirt. Pour the drained peas into a saucepan, cover them with water and ad Cranberry relish Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks Sweet pepper relish * Peppers should be seeded. ~------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables Black bean relish * Black beans should be canned and they should be rinsed and drained. ** Serrano chile should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refriger Caramelized cranberry relish 1 ts vanilla extract 1 lb Cranberries; picked over 1/2 c Raisins Chop orange, with skin, into 1/4-in. pieces. Set aside. Combine sugar and 2 tbsp. of the water in a large, heavy saucepan. Cook over medium heat, stirring. until the mixt Tapas baked polenta with spicy relish 1 Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan. 2 Remove from the heat and stir in the butter Seared sirloin steak with olive relish Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside. Season steak all over with Cranberry raspberry relish Mix all ingredients in a bowl and refrigerate. Contributor: Rose Roven's recipe Cucumber-mint relish In a small bowl, combine yogurt, cucumber, mint and salt. Mix well. Hot pepper relish Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you don' India relish 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 White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool. Creole relish tray Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrig Tomato relish 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 Molded cranberry relish MAKE DRESSING: The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. Mash lightly with a fork to barely break up cream cheese. Add whipping cream and cover tightly. Refrigerate overnight. 15 mi Cranberry-orange relish Sweeten to taste with sugar. NOTES: A fruit relish for holiday dinners -- In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's T Cranberry apple relish Apple and green tomato relish MEASURE prepared fruit, vegetables, vinegar and spices into a large saucepan. MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit and vegetable mixture. PLACE saucepan over high heat a Pineapple-onion relish Halve pineapple lengthwise and reserve 1/2 for another use. Cut the remaining 1/2 pineapple lengthwise into 6 wedges. Heat grill. Brush pineapple wedges with 2 teaspoons oil. In a medium bowl combine all the r emaining salsa ingredients. Place pineap Gurkensalat (cucumber relish salad) Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the tenderloins and save for another purpose. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the center. Trim any extra skin protruding from Southwest relish NOTE: Tomato and Pepper measures are approximate. You should use one medium tomato and the peppers should be small ones. Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. Beet horseradish relish Cook beets, should still be a little firm. Drain, place in cold water and peel. Grind horseradish finely, grind beets corsely. Place lids in boiling water and boil 5 minutes, keep simmering until used. Set jars on cookie sheet into 210* oven to heat. Br Green tomato relish 2 * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. Radish and cilantro relish Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish. Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat to medium-low; simmer until most liquid has evaporated, about 45 minutes. continue to cook, stirring Hot onion relish Put the onions, bell peppers, and jalape#o into a pot of boiling water and boil for 20 minutes. Meanwhile, in a kettle bring additional water to the boil. Pour off the water in which the onions and pepper have been cooked. Then pour over enough Hot three pepper relish 3 x green peppers, 5 x Jalapeno peppers 3/4 c Pure Apple Cider Vinegar 1 x Box Light Fruit Pectin 3 1/4 c Sugar, divided In a large saucepan, combine chopped peppers and vinegar. In a small bowl, mix pectin crystals with 1/4 Easy apple relish Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. Cooked cranberry-orange relish 1 lb Whole cranberries 1 Whole orange 1/2 c Water 1 c Granulated sugar PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making certain not to take in any of the bitter white pith. Juice the orange Hot tomato relish (gujarati kasundi) This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 Libby's jeweled relish Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson Fresh cranberry relish PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if need Cucumber relish salad Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Seared scallops with parsley-thyme relish To prepare relish, combine first 8 ingredients in a bowl; toss well. To prepare scallops, heat 1 1/2 tsp oi in a large nonstick skillet over medium high heat. Sprinkle scallops with salt and pepper. Add half the scallops to pan, cook 2 minutes on each s Green tomato relish ii Fresh red sweet pepper should be finely chopped. Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a larg Hot pepper relish (cl) In a heavy saucepan combine the pepper, onion, cider vinegar, sugar, mustard seed, salt and red pepper flakes. Bring mixture to a simmer and cook, stirring occasionally, for about 1 hour, or until reduced to about 3 cups. Relish will keep covered in refri Turkey breast- orange blackberry relish With Knife Blade in Processor, Add Chopped Orange. Process 1 1/2 Min. OR Unti Finely Chopped. Place Chopped Orange in A Medium Non- Aluminum Saucepan. Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch & Thawed Blackberries; Stirring Gently Green tomato relish * All vegetables are to be coarsely ground. ~------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients.