RELISH MUSTARD RECIPES

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OLD-FASHIONED CORN RELISH RECIPE: HOW TO MAKE IT



Old-Fashioned Corn Relish Recipe: How to Make It image

This was the first “country” recipe I received after moving away from the city—a new neighbor shared it. It’s wonderful made with garden-fresh ingredients and tasty served with your favorite meat. —Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6-1/2 cups.

Number Of Ingredients 11

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 47mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 starch.

PICKLED GREEN TOMATO RELISH RECIPE: HOW TO MAKE IT



Pickled Green Tomato Relish Recipe: How to Make It image

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 8 pints.

Number Of Ingredients 10

7 pounds green tomatoes (about 20 medium)
4 large onions
2 large red onions
3 large green peppers
2 large sweet red peppers
4 teaspoons canning salt
5 cups cider vinegar
4 cups sugar
2 tablespoons celery seed
4 teaspoons mustard seed

Steps:

  • Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 37 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 78mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 0 protein. Diabetic Exchanges 1/2 starch.

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