How to Make Old Fashioned Relish ~ this homemade pickle relish is so much better than anything you can buy! #pickles #relish #homemade #condiment #cucumbers #preserving #barbecue #grilling #hotdogs #hamburgers
The most delicious relish recipe that is made with fresh picked zucchini and not cucumbers. A great way to use up the zucchini from your garden so that you can enjoy it all year long!
How to make and can homemade cucumber relish
The perfect relish for hot dogs and hamburgers, this Relish recipe is THE classic condiment for summer!
Yield: 10 x half-litre (US pint)
The perfect relish for hot dogs and hamburgers, this Relish recipe is THE classic condiment for summer!
Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
A delicious tomato chutney recipe that's basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!
The original title of this recipe was ‘Bea Turner’s Tomato Relish’. I never knew Bea Turner, a long gone member of one of our churches, or where she got the original recipe. How…
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
A delicious, full-flavoured Tomato Relish that is gluten-free and perfect on hamburgers, steak or even smeared on fresh bread or crackers!
Got rhubarb? Make a batch of this delicious Rhubarb Relish. A tangy sweet relish perfect for spreading on a burger or hot dog. Canning instructions are included with the recipe.
Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,
Strawberry Chutney is a delicious condiment that you can make easily in an Instant Pot or stovetop. This Strawberry relish can be used as a spread, filling, accompaniment & it's spicy, sweet, tangy & everything so good.
Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and...
My philosophy about making stuff from my garden is this: I go to all the hard work of making a garden full of veggies that are good for me, I’m surely not wanting to drown them in sugar when …
A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.
Hot Pepper Relish is a great way to preserve all of the peppers you have at the end of the season! Pepper relish is super easy to can and shelf stable!
It has been one hot summer. So hot, in fact, that I have yet to be able to use the grill. Today it was 89°F with a light breeze, and felt downright cool, so I figured it was probably as good a time as any to fire up the grill. I had nothing thawed, and only a package of Nathan's Jumbo Beef Franks in the fridge that would be suitable, but a hot dog seemed fine, particularly with baseball there for the watching on TV. After a brief rummage through the fridge, I realized that I had no decent toppings other than mustard for my grilled dog. I did have, as I always do, a jar of Melissa's Fire Roasted Sweet Red Bell Peppers in the pantry, and remembered a recipe I'd seen a long time ago for making relish out of peppers. Why not, I thought, so I set to work. I really had no idea what I was doing here. I sort of channeled my mother and her legendary chili sauce on a smaller scale, subbing the peppers for tomatoes. Talk about an overwhelming success! I liked this so much that I could have easily eaten it as a main dish and just forgotten the hot dog. This is easy to make, puts jarred relish to absolute shame, and is sure to be a winner. Give it a try. Roasted Red Pepper Relish 1 tablespoon olive oil 1 7-ounce jar Melissa's Fire Roasted Sweet Red Bell Peppers, drained and chopped 1/2 cup chopped onion 1 garlic clove, finely chopped 2 tablespoons cider vinegar 2 tablespoons sugar 1/4 teaspoon dry mustard Pinch of ground cloves, trust me 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper In a medium skillet over medium-high heat, heat the olive oil and sauté onions and garlic until onions are tender, stirring frequently, about 3-4 minutes. Stir in red peppers and allow to heat for 1-2 minutes. While onions are cooking, combine vinegar and sugar in small bowl, stirring until sugar dissolves. Stir vinegar mixture into red peppers along with mustard, cloves, salt, and cayenne pepper. Cook until liquid has evaporated, stirring frequently, about 4 minutes. Cool to room temperature. Cover and refrigerate. Yield: 2 cups PRINT RECIPE This post is linked to: Inspire Me Tuesday Tuesdays At Our Home Tickle my Tastebuds Two Cup Tuesday Tutorials and Tips Tuesday Homemaking Party Tuesday Share Your Style Foodie Friday & Everything Else
Strawberry Chutney is a delicious condiment that you can make easily in an Instant Pot or stovetop. This Strawberry relish can be used as a spread, filling, accompaniment & it's spicy, sweet, tangy & everything so good.
