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When I serve this relish my guests agree that it is the best relish they have ever tasted. It is not your typical pickle relish, but is made from sweet peppers and onions. It can be made entirely from green peppers, but the sweet red pepper gives it a beautiful appearance. I use a mini food processor to chop the onions. It is so easy.
Prep Time: 20 minutes
Cook Time: 4 minutes for syrup
Total Time: 15 minutes
Yield: 1 pint
Mix vinegar and sugar in small bowl until sugar dissolves and set aside. Heat oil in large skillet over medium high heat; add red peppers and saute 2 minutes. Add onions and garlic and cook, stirring frequently, until onions are tender, about 5 minutes
Stir vinegar and sugar mixture into pepper, onion and garlic mixture, stir in mustard and cayenne and season with salt to taste. Cook while stirring frequently until all liquid has evaporated, about 6 minutes. Cool at room temperature and serve or cover and refrigerate.
By Ann from Richland, WA
To make store-bought relish more flavorful, mix in some raw sweet small-diced onions and/or finely chopped red bell peppers and/or small diced carrots. Dump the relish in a bigger jar to allow more room before adding the extras. Shake the jar to mix. Allow to marinate for about five days. This combination is very good when used in making tuna or egg salad.
By it's.only.me from NE PA
Grind peppers and onions. drain off juice. Mix ground or powdered mustard with vinegar. Mix all ingredients together and cook for 1/2 hour.
Put all vegetables through a food chopper using a coarse blade. Drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight.
Grind and mix together; add 1/2 cup pickling salt. Mix ingredients thoroughly with rinsed vegetables and bring to a boil, then let simmer for 3 minutes.
This page contains zucchini relish recipes. A nice change of pace from the usual pickle relish.
Great canning recipe! Also a great use of the produce from your garden!
This is a great combination of fruit and veggies!
This page contains tomato relish recipes. When faced with an abundance of tomatoes, making a relish can be a good way to preserve them.
This page contains pickle relish recipes. Making your own delicious cucumber relish can be a rewarding experience.
This is a great way to make use of some of the fresh produce from your garden this summer!
This is a great little extra to put on the table. So good you can eat it right out of the jar!
This page contains cranberry relish recipes. Cranberry relish is a simple and delicious side dish that is a staple of many households for Thanksgiving dinner. Don't buy your cranberry relish from the store. Make you own and your family will thank you.
Yummy and easy to make!
Cut celery into half inch strips. Seed peppers and cut into half inch squares. Add onions. Cover with boiling water and let stand for 15 minutes. Drain.
Mix together and bring to boil. Boil for 20 minute. Pack in hot jars and seal.
Cut corn from ear, shred cabbage and chop onions and peppers. Mix rest of ingredients to make syrup. Mix. Boil 30-45 minutes. Put in jars and seal.
Great served with a pot of cooked dried beans and a pone of cornbread or hushpuppies.
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Does anyone have a recipe for piccalilli relish? The company we always got it from says that they discontinued it. Help, my husband LOVES this.
This is the recipe my mother used, I hope it helps.
2 qts chopped green tomatoes; 2 cups chopped green peppers (or mixed, red & green); 2 cups chopped onions; 1 pint white vinegar; 1/4 cup salt; 3 cups sugar; 1 small pkg pickle spices..put in bag or cheese cloth. Mix all ingredients & simmer for 30 minutes, stir occasionally. Remove spice bag & put the relish in jars and seal. Makes 7 pints. I have not found any others to beat or match this. Good Luck.
Google it. Many recipes to choose from.
If you haven't found what you're looking for I might can help.E-mail me.bus.drivr AT hotmail.com
I got this from the telefun recipes cookbook, volume 2. ----
22 medium size green tomatoes, quartered,,
Put vegetables through food chopper using medium blade of chopper. Pour into strainer, discarding liquid. Place vegetables in a large pot and add 1 quart of vinegar. boil uncovered for 30 minutes, stirring often. again drain vegetables, discarding liquid. Add 1 pint of vinegar, plus 1 cup water-add sugar and other ingredients to vegetables. Simmer uncovered for 3 minutes. Pour at once into hot jars, filling to within 1/8 " of top. Yield 6 to 7 pints.
1 qt. Green tomatoes, chopped
3 c Cider vinegar
2 med. Red peppers, seeded and chopped 2 c brown sugar
2 med. Green peppers, seeded and chopped
1 3-inch stick cinnamon
2 lg. Onions, peeled and chopped
1 ts whole cloves
1 small head cabbage shredded
Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables, pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints.
Makes: 2.7kg (6lb)
2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
1.2lt (2 pints) White Vinegar
450g (1lb) Salt
40g (1oz) Cornflour or Plain Flour
160g (6oz) Sugar
25g (1oz) Dry Mustard
25g (1oz) Ground Ginger
15g (1/2oz) Turmeric
Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
(The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
Pot and seal.
Leave for 6 - 8 weeks to allow the flavour to mature
Found on www.foody.com
I am looking for a recipe similar to the famous Harry and David's red pepper and onion relish if anyone has one I would love to have it.
Glenda from Kenora, Ontario
ONION - PEPPER RELISH
6 lb. sm. to med. white onions
12 sweet green peppers
12 sweet red peppers
3 hot peppers
6 c. sugar
4 tbsp. salt
3 pt. vinegar
Slice onions thinly. Grind peppers. Mix onions and peppers. Pour boiling water over mixture. Let stand 3 minutes. Drain water and repeat. Drain well. Add sugar, salt and vinegar. Let boil 15 minutes, no longer. Seal while hot. Makes about 10 pints. Particular good on collards and turnip greens.
4 c. onions, finely chopped
2 c. red bell peppers, finely chopped
2 c. green bell peppers, finely chopped
1 c. sugar
1 qt. distilled white vinegar
4 tsp. salt
1. Combine all ingredients and bring to a boil.
2. Cook until slightly thickened (about 45 minutes), stirring occasionally.
3. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 5 minutes. Makes 5 (1/2 pints).
PEPPER ONION RELISH
1 qt. finely chopped onion
2 c. finely chopped sweet green peppers
2 c. finely chopped sweet red peppers
3 c. sugar
1 qt. vinegar
2 tsp. salt
Drain peppers and onions. Combine all ingredients and bring slowly to a boil. Cook until slightly thickened, about 25 minutes. Pour into clean, hot jars. Fill jars 1/2 inch from top. Seal and process 10 minutes at simmering temperature about 180 degrees.
The recipes submitted are all different. The request was for the relish similar to Harry & Davids. Which recipe is supposed to be the similar one??
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I am looking for a recipe for pepper relish. Hot and/or mild.
Tuey from Fort Collins, CO
Check out this website. There are lots of great sounding relishes. I may have to try one myself. I used to buy the jalapeno relish from my cousin who sold Tastefully Simple and it was wonderful. Now you got me thinking.
This is a recipe from my great grandmother. My family has been making this for more than 60 years. I hope you like it.
Grind peppers and onions through an old meat grinder and put a large bowl underneath to catch any liquid that drips out in case you need more for the jars later on. Put all ingredients into a large kettle and boil for 15-20 minutes depending on if you made more that one batch or not. Then put hot relish into sterilized jars to within 1/2" of the top and seal. Put the jars directly in hot water bath with water covering at least 1" above the tops of the jars. Bring to a boil and boil for 5 minutes. Remove from water bath and let stand 24 to 36 hours. The pepper relish is then ready to eat. You can control how hot or mild by adjusting the type of onions or adding a few more hot banana peppers
Go to recipezaar.com and type in pepper relish. You will get lots of them. (06/21/2006)
Thank you Donna, I may just have to try your great grandmother's recipe!! I'm not into canning, but I may give it a try!
That recipe sounds like the Pepper/Onion relish sold by Harry and David (for a big price). You might want to try the relish mixed with cream cheese for a delicious spread for crackers. (06/28/2006)
I'm actually looking for the appetizer recipe that is on the Harry and David pepper and onion relish jar that contains eggs and condensed milk? Does anyone have this? (01/28/2008)
Here's the appetizer recipe for Joann:
Preheat oven to 350 degrees F. Combine cheese, eggs, milk and relish in bowl. Line 9X13 inch pan with chilies and pour cheese mixture over them. Bake 40 minutes. Cool pan for 5 minutes before cutting into small-sized squares. (11/03/2008)