ZUKE NOT CUKE HAMBURGER/HOTDOG RELISH
Another way to use up those big zucchinis...Surprisingly, you can't tell the difference between this and relish made from cucumbers!
Provided by Johns in the Kitchen
Categories Sauces
Time 1h10m
Yield 5 pints
Number Of Ingredients 11
Steps:
- Combine vegetables in a large bowl. Add salt and water, and let stand overnight (refrigerated).
- Next day drain liquid off. Heat vinegar, sugar, mustard and celery seed to boiling. Add vegetable mixture and bring back gently to boil. Reduce heat and cook slowly for 10 minutes.
- Follow canning procedure to seal in hot sterilized jars.
NORMA'S HOT DOG & HAMBURGER RELISH
This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot. A perfect hostess gift.
Provided by Norma DeRemer
Categories Other Sauces
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chopped fine the tomates, onions and peppers
- 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
- 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
- 4. Add sugar, mustard seed, celery seed and vinegar stir well.
- 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
- 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
- 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
- 8. One batch makes 7 to 8 pint jars of relish.
RELISH
Steps:
- Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
- Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
- Cover and let sit overnight or for at least 12 hours.
- The next day, drain the veggies well and return them to the pot.
- Add the vinegar, turmeric, celery seed, mustard seed and sugar.
- Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
- Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
- Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
- Sterilize your jars and lids according to proper canning procedures.
- Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
- Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
- When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
- Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.
Nutrition Facts : ServingSize 2 tablespoons, Calories 41 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 886 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
HAMBURGER RELISH
The Heinz Hamburger Relish can't be found on the store shelves anymore so I found this recipe to make my own. Very easy and quick to make.
Provided by Chubby Cook
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks.
Nutrition Facts : Calories 295.8, Fat 0.9, SaturatedFat 0.1, Sodium 3314.1, Carbohydrate 63, Fiber 13.4, Sugar 31.4, Protein 5.4
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