Sweet and tangy relish made from garden fresh cucumbers. Make it to eat fresh or can it for later use throughout the year.
A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.
Are you looking for a zesty and vibrant condiment to elevate your meals? Look no further than this Pickled Pepper and Onion Relish! This relish brings together the crispness of bell peppers and the sharpness ... READ MORE
English pickled onions are a true British treasure! We often eat them straight out of the jar, sliced in sandwiches or accompanying a tasty Ploughman's lunch.
This article is my favorite recipe for an easy onion relish. It’s a fermented relish, so it’s super healthy as it contains probiotics that will help the health of your gut and microbiome. Have too many onions? This delicious, easy, and healthy onion relish recipe is just for you! We went to a won
Always have chillies on hand by using the quick and easy recipe for pickled chillies. Great if you have a large chilli crop! No cooking required.
A delicious Antipasto Relish and a Ball® Home Preserving Kit Giveaway - perfect for preserving natures bounty.
Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!
A delicious pickling recipe!
I am quite amazed at how time flies. This tomato chutney was photographed on January end. And we are into the end of February already. Yes, I’ve been happily busy with recipes and photographs and, more recipes and photographs as seen here. But alas, I hardly find the time to sit down for a blog post. And whenever I do find a bit of breathing space, I’m hardly in the mood to write. And when I have enough of both, I’m simply lost for words. Such has been my life lately. Er, not to mention the unwritten emails scandalously piling up, and the even busier state of disarray at home. I wish, I wish… oh how I wish, the fairy godmother came to my rescue with her magic wand. As if! Anyways, today I decided to pull myself together and jot down something—anything, to be honest—to go with this beautiful condiment recipe and set of photographs. Chutney is one of those condiments that is so widely loved that it graces our dinning table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right? With a riotous mix of color and character, ranging form the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights. When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly. What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right? Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again. Don't lose heart by looking at the little long list of ingredients. It is pretty easy to make, and the preparation is simple. Just as the mustard seeds dance to the temper of hot oil—you know, I’m always fascinated by this—minced vegetables and freshly ground whole spices are added, filling the kitchen with an appetizing aroma. After few minutes of stir-frying, the chopped tomatoes together with a bit of tomato paste and vinegar are thrown in, and then the wonderful mix of flavors are left alone for a few minutes to simmer away to aromatic deliciousness. No kitchen should be without the versatile tomato chutney. This ubiquitous Indian condiment goes well with almost anything—be it crisp bits of pappadam, chunks of bread, burgers, or grilled food. It is also amazingly good as a pizza topping, dipping for baked potatoes, or spread in savory sandwiches. For more options, serve with crackers, samosas, use as filling in burrito, or toss with pasta. That said, we love it best with idli or dosa for breakfast, or as a relish with steamed rice. Did you know that the vibrant red tomato is loaded with antioxidant lycopene, and cooking tomatoes in olive oil increases the absorption of this antioxidant? So pack more hero food into you diet by making a jar of tomato chutney and using it as a relish to go with meals. Or simply make a jar, seal with love, and give away as a gift to someone you know loves Indian food. Hmm, not much more to say. So pull out your mason jar, and get to work! Tomato Chutney Recipe source: here Ingredients Makes about 1 cup Prep+cooking: 30 min 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste Directions Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside. Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes. Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed. Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise. So until next time, hope you enjoy every bit of this beautiful season before it slips away.
An easy carrot chutney recipe made with oranges, carrots, ginger & more. It's spicy, tangy and above all, delicious.
remember this? well, now the basket is almost empty. i made zucchini relish this week. you have to understand. this isn't just any relish. it's the best you'll ever eat. even if you think you don't like relish. when my son-in-law first became a part of our family i offered him relish for his hotdog. he told me he really didn't care for relish. and i said, "just do me a favor...try a little bite of my zucchini relish. if you don't like it, i won't be insulted. it's just that it's different enough from traditional storebought relish to be worth a taste." he tasted it, and i've had to keep him supplied with it ever since. i got the recipe from mrs. murray, another neighbor at another house than my zucchini cake recipe. that sentence makes no sense but i hope you know what i mean. mrs. murray's zucchini relish grind on coarse blade: 10 cups zucchini (seeded and unpeeled) 4 cups onions (i had a combination of red and white onions on hand) 2 peppers (a combination of green and red make it pretty) combine in large bowl, sprinkle with 1 tablespoon salt, cover and put in frig overnight. in morning, rinse with cold water and drain well in colander. prepare syrup: 2 1/2 cups vinegar 6 cups sugar 1 T. dry mustard 1 T. cornstarch 1 T. mustard seed 1 T. tumeric 1 T. celery seed 1/2 tsp. black pepper heat syrup until sugar is melted. add syrup to zucchini mixture, bring to a boil, then simmer for 30 minutes. fill hot jars and seal. the first time i made this recipe years ago, it made 6-7 pints. i now usually make a triple batch and have found that a triple batch of the relish to a double batch of syrup is perfect and makes 15-16 pints. this is a delicious way to use up that overabundance of zucchinis you usually end up with if you have any plants at all. enjoy! (i also have a really good zucchini pickle recipe i'll be posting soon.)
This sweet, spiced beetroot recipe is moreish and doesn't have the earthy flavour reminiscent of dirt. It's sweet but not sticky and jam like although if you prefer a nice sticky marmalade texture feel free to increase the sugar to one and a half cups and add some orange zest. I served this with the roasted lamb rack in a side pot where Mr NQN wolfed it down quickly without leaving me any. I had to hide the jars!
This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.
To add an amazing side dish to your meal, or simply for the love of the flavor, this Caramelized Onion Chutney is the best way...
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
Sweet and tangy relish made from garden fresh cucumbers. Make it to eat fresh or can it for later use throughout the year.
A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.
Norfolk fruit chutney recipe NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years. First published in The Complete Book of Preserving by Marye Cameron-Smith, it's the perfect use of surplus summer stone-fruit and is excellent paired with cheddar cheese. Ingredients 1 kg/2 lb dried apricots, soaked overnight, drained and chopped 1 kg/2 lb cooking apples, peeled, cored and chopped 6 plums, peeled, halved, stoned and chopped 2 medium onions, finely chopped 250g raisins 5 cm piece root ginger, peeled and finely diced 1 teaspoon nutmeg, grated 3/4 teaspoon ground allspice 3/4
Yield: 2 (1-pint) jars
This quick pickled celery recipe is perfect for your organic celery you want to preserve. You can use it in salads, soups, casseroles, and more.
This recipe is actually a Ball Blue Book Recipe! That being said I do mine a little different than theirs. I will post their recipe and then tell you how I do mine. This recipe can be found on page 53 of the 100th Anniversary Edition Ball Blue Book(2009). Dill Relish 8 pounds pickling cucumbers 1/2 cup salt 2 teaspoons turmeric 1 quart water 1 pound yellow onions 1/3 cup sugar 2 tablespoons dill seed 1 quart white wine vinegar Wash cucumbers, drain. Finely chop cucumbers in a food process or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand for 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water and drain. Combine cucumbers, onion, sugar, dill seed and white wine vinegar in a large sauce pot, bring to a boil. Reduce heat and simmer 10 minutes. Ladle hot relish into hot jars leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process 10 minutes in a boiling water canner. Now that is Ball's Recipe and it is a good one but I do it just a scooch differently! 1. Yesterday afternoon I cut up 2 batches or 16 pounds of small pickling cucumbers. A heirloom variety called Straight Eight. I pick these fresh right before chopping and small, about 4 to 6 inches so that the seeds and rinds are not very developed. and I bring them in and immediately put them in cold water to keep them good and crisp. 2. I slice them in half and take a spoon and scoop out the seed cavity in the middle of every cucumber. No seeds no matter how small. 3. I chop my cucumbers by hand. Food processors make mush of relish. My family wants theirs a little chunky. I cut mine small but every thing by hand. 4. I cut my cucumbers and onions at the same time and put them in a bowl. Then sprinkle canning or pickling salt over them then half the turmeric. That's right 1 teaspoon per batch. Turmeric adds color to the pickles turning them a beautiful apple green color but my family is not crazy about the flavor so half the amount is a compromise. 5. Once the turmeric,salt, chopped cucumbers and onions are stirred well I do not add the quart of water that Ball calls for. I simply cover them with a clean dish cloth and let them soak overnight with no water as compared to Balls 2 hours in water. During this soaking time they absorb the salt and turmeric and stay crunchy! 6. The next morning I got up early and placed my hot water canner on the stove with my empty pint jars in it and brought the water to a boil to sterilize and heat my jars. 7. I put my lids and rings on to warm. 8. Now I took my cucumber and onion mixture and poured it into my colander and rinsed it very well under cold water. Now taste your cucumbers and they will taste really salty. 9. Put them in a non reactive pot ( stainless or enamel) and add your vinegar. 10. I live in no mans land. I walk in a grocery and ask for white wine vinegar and they look at me like I have 3 heads. I use plain white 5% acidity vinegar. The only difference was that I added about a cup extra. Why? To completely cover my pickles when cooking. 4 CUPS NEVER GIVES ME ENOUGH LIQUID. Now I add my fresh dill seed and sugar. If you cut back on the sugar your pickles will taste too salty. The salt and vinegar is necessary to preserve your pickle. The sugar is then added to cut the strength of the salt. 11. Bring to boil and reduce to simmer and simmer 10 minutes. By then your jars should be good and hot. (Boiling) Your lids should also be hot. 12. Now I take one jar at a time out of the water and dump the water back in the pot that continues to boil. I fill that jar and remove air bubbles. Wipe rim clean and place hot lid and ring back on jar. Finger tighten lid. Now take that full jar and place it back in pot of water to keep it hot. 13. This recipe for me always makes about 5 pints. By the time I get that 5th jar full and back in the pot the jars are all heated in that boiling water.They are hotter than a firecracker. 14. I then take my jars out and place on a cutting board on the counter and cover with a heavy bath towel to hold the heat and walk away. I let them set for the rest of the day wrapped in that towel. It is now 6:00 pm and the last jar just sealed about 20 minutes ago. I DO NOT WATERBATH THESE PICKLES FOR 10 MINUTES. IF YOU DO THEY WILL BE MUSHY. Now on most things I do follow the USDA standards for canning with the exception of pickles. I do not water bath my pickles because I do believe the heat degrades the product. If you are uncomfortable with that then by all means water bath your product for 10 minutes. This blog is about how I do things and for me it is useless to make mushy pickles and then have to throw them out because my family will not eat them. Doing my relish produces a nice crispy and slightly chunky relish that my family eats in potato, tuna and ham salads. I use this relish to make tartar sauce and put on hot dogs. And have for years. This is what works for me and my family. I urge you to take the original recipe and find what works for your own family and their tastes. Now I am sure someone out there in blog land will feel the need to be the self appointed representative of the canning police club. Keep it polite or I will delete you! As for me and my family we are going to sit down to a dinner of venison stew loaded with potatoes, carrots and onions picked this morning. As a side we have smothered fresh squash and sliced cucumbers and tomatoes. Add to that some fresh corn on the cob the neighbor brought me in trade for some fresh homemade refrigerator pickles. He smelled them from across the holler I think. He doesn't care in the slightest that they aren't water bathed he just cares that they are crunchy and delicious : ) Blessings from The Holler The Canned Quilter
Learn how to make Indian onion chutney for poppadoms that you buy from Indian takeaways. This is a quick and easy recipe for onion chutney, salad, or dip for poppadoms.
Today, I’m sharing a delicious and easy recipe for beet horseradish relish that will be the perfect accompaniment for all those meats you are going to serve to your family and guests. This recipe makes one 16 oz (450 ml) jar of Ćwikła.
