HOMEMADE PICKLE RELISH RECIPES

Name: Homemade Pickle Relish
Yield: Makes about 1 1/2 cups
Ingredients: 2 cups finely chopped cucumber (about 3 Kirby cucumbers); 1/2 cup finely chopped onion; 1/2 cup distilled white vinegar; 1/4 cup sugar; 1 teaspoon cornstarch dissolved in 1 teaspoon water

HOMEMADE PICKLE RELISH RECIPE | EPICURIOUS

Homemade Pickle Relish Recipe | Epicurious image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Total Time 4 3/4 hr (includes cooling)

Cook Time 25 min

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

SWEET PICKLE RELISH RECIPE - FOOD.COM

Sweet Pickle Relish Recipe - Food.com image

After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

Total Time 5 hours

Prep Time 5 hours

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
Put all the vegetables in a large bowl.
Sprinkle the salt over the chopped vegetables.
Cover with cold water and let stand for 2 hours.
Drain vegetables well, then press out as much liquid as possible.
In a large pot, combine sugar, vinegar and seeds.
Bring to a boil.
Add vegetables.
Bring back to a boil and simmer for 10 minutes.
Using a slotted spoon, put into pint jars according to standard canning procedures.
(Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

Nutrition Facts : Calories 32.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 295.5, CarbohydrateContent 8, FiberContent 0.1, SugarContent 7.6, ProteinContent 0.1

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