Best Thousand Island Relish Recipes

Thousand Island Relish image

Provided by Saudie

Time 1h30m

Yield 10 pints

Number Of Ingredients 14

8 -12 large cucumbers, washed, seeds removes, chopped
1 large cauliflower, chopped coarsely
6 large onions, chopped coarsely
2 red peppers, seeds removed and chopped
2 green peppers, seeds removed and chopped
1/2 cup pickling salt
3 -5 cups water
3 cups sugar
1 tablespoon mustard seeds
1 tablespoon celery seed
3/4 cup flour
1 tablespoon turmeric
6 tablespoons dry mustard
4 -5 cups vinegar

Steps:

Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.

Nutrition Facts : Calories 416.1, Fat 2.6, SaturatedFat 0.3, Sodium 5700.6, Carbohydrate 93, Fiber 6.3, Sugar 71.3, Protein 6.9

Thousand Island Relish image

Provided by Jan in Lanark

Categories < 4 Hours

Time 1h30m

Yield 12 cups

Number Of Ingredients 13

Steps:

In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
Seal immediately, label and store in cool, dry, dark place.

Nutrition Facts : Calories 305, Fat 1.6, SaturatedFat 0.2, Sodium 2368.3, Carbohydrate 70.3, Fiber 3, Sugar 56.9, Protein 3.5