Recipes for "relish"

Stem the tomatoes, coring if needed, and quarter. Peel the onions and cut them all into quarters. Stem and seed the peppers and quarter. Core the cabbage, quarter, and set aside.

Simply Recipes / Sally Vargas

Use the chopping blade on a food processor or a hand-crank food mill to chop each vegetable into fine pieces. (With a food processor, you’ll need to work in batches, taking care not to overfill the work bowl.) You want fine, small pieces but not gazpacho, so be careful not to pulverize or liquefy. Place in a large non-reactive bowl or pot.

If you don't have a food processor or food mill, you may chop the vegetables finely by hand or grind them in a food grinder fitted with the coarse die.

Simply Recipes / Sally Vargas

Once all the vegetables are chopped, sprinkle the salt over the top. Using clean hands, mix everything thoroughly, making sure to mix all the vegetables and reach the bottom of the bowl.

Cover and chill in the refrigerator for 4 hours or overnight. Don’t skip this step—it yields better flavor and texture.

Simply Recipes / Sally Vargas

Remove the chopped vegetables from the refrigerator, place in a colander, and drain, pressing lightly on the mixture with the back of a spoon. Do not rinse. Set aside.

Simply Recipes / Sally Vargas

If you want to can your chow chow for a shelf-stable condiment, gather equipment for water bath canning while the vegetables are chilling.

Create a jar station by spreading out a clean kitchen towel on the counter and set out jar lifters and a canning funnel. Clean new jar lids and rings in hot soapy water.

Place clean jars on a canning rack in a pot and cover by at least 1 inch of hot water. Bring to a boil and sterilize the jars by boiling for 10 minutes. Reduce the heat to a low simmer until you’re ready to fill the jars.

You can skip the canning steps and store chow chow relish in the fridge. After filling the jars and screwing on the lids in the following steps, let cool on the counter for several minutes before transferring to the refrigerator. The relish should last for about 4 months.

In a large non-reactive pot, add the vinegar, sugar, mustard, and dried celery and bring to a boil. Once boiling, lower the heat to a strong simmer, cover, and allow to simmer for 10 minutes.

Simply Recipes / Sally Vargas

Add the chopped vegetables to the vinegar mixture, stir, and bring back to a boil. Once boiling, set a timer for 10 minutes and stir often, adjusting the heat as necessary to make sure nothing sticks to the bottom of the pot.

Once the vegetables are almost done cooking, carefully lift each sterilized jar out of the pot and dump the hot water back into the pot. Set them upright on the clean kitchen towel.

Remove the relish from heat and begin filling the hot jars with the chow chow, leaving 1/2 inch of headspace at the top of each jar (about the width of the lip and jar screw threads). Carefully wipe each jar lip with a clean, dry towel or paper towel, then top with a clean lid and screw on the band so it is finger tight. Repeat.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Use a jar lifter to carefully lower the jars onto the rack, adding more hot water if needed so there’s at least 1 inch of water above the top of each jar. Bring to a boil and process for 10 minutes.

Remove the jars with the jar lifter and set the jars on a cooling rack or another heat-resistant surface to cool. After cooling to room temperature, tap the lids firmly. If they make a dull thump, they’re sealed.

Store unopened jars of chow chow relish in a cool, dark place for up to a year. Store opened jars in the fridge and use within 4 months of opening.

On the days it’s made, the chow chow can taste a bit sharp. The flavor will mellow out and improve after a few days.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a medium bowl, place the tomatoes, scallions, lime juice, ginger, salt, and cilantro. Stir to combine.

Let it sit at room temperature for at least 20 minutes and up to 2 hours before serving so all of the flavors have a chance to marinate together.

Leftovers can be stored in a container in the refrigerator for up to 3 days (bring to room temperature and season to taste again before serving).

If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips.

If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish.

You can also just chop very finely by hand, but that's difficult, especially with the cranberries.

Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together. If you do not have a grinder, pulse fruit in a food processor.

Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.

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Place squash, onion, and bell peppers into a large bowl; sprinkle with salt and toss to combine. Allow vegetables to drain for 1 hour. Discard juice.

Place sugar, vinegar, celery seeds, and mustard seeds into a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack squash 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 the lids and screw on the 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 water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.

Remove the jars from the pot 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.

Combine sugar and red wine in a medium saucepan; bring to a boil over medium heat. Add cranberries, orange zest, and cinnamon stick. Bring back to a boil, reduce heat, and simmer, stirring often, until most cranberries have burst, 10 to 15 minutes.

Meanwhile, inspect six 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.

Remove relish from heat; cool slightly. Pack relish into hot, sterilized jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

Bring sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat; stir until sugar has dissolved.

Add cranberries; cook and stir until they pop, about 5 minutes. Stir in pecans, pour into a bowl, and refrigerate for several hours until cold.

In a mixing bowl, combine cranberries, orange juice, onion, cilantro, garlic, jalapeño, lime juice, cumin, and salt.

Stir together and chill 2 hours before serving.

Gather all ingredients.

Finely chop the orange in a food processor.

Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.

Transfer cranberries to a bowl, add apricot preserves and mix until melted.

Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.

Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.

Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.

Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.

Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.

Combine apple cider vinegar, sugar, salt, celery seed, and mustard seed in a medium bowl; pour over vegetable mixture in the saucepan. Bring to a boil; reduce heat and simmer for 1 hour.

Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly. Refrigerate until serving.

Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.

Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.

Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.

Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.

Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.

Sterilize 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 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.

Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.

Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.

Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.

Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.

Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.

Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.

Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.

Serve pork chops with plenty of hot pickled pepper relish over top.

Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

Place the mixture in a medium (4 to 6-quart) thick-bottomed pot. Add the corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce the heat to a simmer. Cover and cook for 25 minutes.

Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks refrigerated.

If you would like to store your relish outside of the refrigerator, follow the procedures for water bath canning, then process the relish-filled jars in a hot water bath for 15 minutes after canning.

Because the jars are processed for longer than 10 minutes, there's no need to sterilize them first. They do, however, need to be hot.

Serve with hot dogs, in tacos, or with pork.

Gather the ingredients.

Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour.

Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes.

Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove the jars from the pot and place them on 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 (the lid does not move up or down at all). Relish can be stored in a cool dark place for up to a year.

Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.

Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.

Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.

Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.

Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.

Squeeze out as much liquid as possible from cucumber mixture; set aside.

Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 the lids; screw on the 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 water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.

Remove the jars from the stockpot and place them 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 (the lid does not move up or down at all). Store in a cool, dark area.

Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.

Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.

Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.

Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.