Sharing Relish Recipes


Green Tomato Relish posted on last years Blog.  Find the recipe at
http://arkansasfarmerette.wordpress.com/2011/10/29/green-tomato-relish/

I love making relishes and green tomato pickles.  Here’s a few tips I’ve learned along the way.
1. When the recipe calls for “sprinkling the vegetables with salt, let sit overnight,and drain & squeeze out the water”;  just put them in a large colander or colanders over a pan(s).  Let drain this way and you won’t have any squeezing to do the next day.
2.  I used to tie my spices in an old tea towel, but I lucked upon a large mesh tea ball at a Whole Foods store.  If you can’t find one, cheese cloth works well.  

I am a cookbook collector, of sorts.  I recently picked up some recipe pamphlets at a local resale shop. 
I thought I would share some of the recipes in them with all of you just to whet your appetite for canning.
The following recipes are from Circular 458 (REV) Pickles and Relishes, Agricultural Extension Service, University of Arkansas, May 1962

Pepper Relish
1 pt. sweet red peppers, chopped
1 pt. sweet green peppers, chopped
1 pt. onions, chopped
1 pt. vinegar
1 Tbsp. canning salt
1 c. sugar
2 tsp. crushed celery seed
2 tsp. mustard seed
(If desired the green peppers can be omitted and 1 qt. of red peppers used.)
Cover onions and pepper with water.  Bring the water to a boil, then remove from the heat.  Let onions and peppers stand in the water 10 minutes before draining.  Mix sugar, vinegar, and spices.  Bring to a boil, then add onions and peppers.  Cook slowly for 15 minutes.  Then pack in hot jars, seal and store.

Piccalilli
2 qts green tomatoes, chopped
3 c. green sweet peppers, chopped
1 c. cucumbers, chopped
1/2 c. onions, chopped
1 qt. vinegar
1 c. brown sugar
1/2 c. canning salt
2 Tbsp. pickling spice (tied in a cloth)

Combine the chopped vegetables and mix with the salt.  Let this mixture stand overnight.  Next morning, drain and press out all the liquid possible.  Mix sugar, vinegar, and spices (tied in a cloth).
Bring to a boil, then add the vegetables.  Simmer slowly about 30 minutes, or until thick.  Pack into hot jars, seal and store.

Corn Relish
2 qts. cut corm (12 to 15 ears)
1 at. chopped cabbage
1 c. green sweet pepper, chopped
1 c. red sweet pepper, chopped
1 c. onions, chopped
1 c. sugar
1 qt. vinegar
2 Tbsp. ground dry mustard
1 Tbsp. celery seed
1 Tbsp. canning salt

Boil the ears of corn in water for 3 minutes to “set the milk.”  Then cool them and cut the corn from the cob.  Mix pepper, onion, and cabbage with the corn.  Add vinegar, sugar, and spices to the mixture.
Cook about 20 minutes, or until tender.  Pack into hot jars, seal and store.

Chow Chow
1 qt. cabbage,, chopped
1 qt. cucumbers, chopped
1 qt. green tomatoes, chopped
1/2 c. green peppers, chopped
1 1/2 qts. vinegar
1 1/2 c. sugar
1 Tbsp. celery seed
1 Tbsp. mustard seed
1 Tbsp. allspice
1/2 c. canning salt

Mix vegetables and salt, then let stand overnight. Next morning drain and press out all liquid.  Combine vinegar, sugar, and spices.  Simmer 10 minutes.  Add vegetables and cook until hot and well seasoned.  Pack into hot jars, seal and store.

Chili Sauce
   For a good red color in this product, observe these four points:
1. Use ripe red tomatoes.
2. Cook rapidly in a large open pan.
3. Use whole spices instead of powdered ones.
4. Add sugar and vinegar near the end of the cooking time.
Ingredients
1 gallon chopped ripe tomatoes, peeled
2 c. chopped onion
2 c. chopped sweet red peppers
3 Tbsp. canning salt
1 c. brown sugar
3 c. vinegar
1 red hot pepper (if desired)
1 tsp. whole cloves
1 tsp. allspice
2 tsp. cinnamon
1 med. clove (section) of garlic

Combine chopped vegetables.  Tie spices in a bag and add to vegetables.  Cook vegetables rapidly, stirring often to keep from sticking.  When the vegetables have cooked down to about half the amount you started with, add the sugar, vinegar, and salt.  Boil rapidly for 5 minutes, stirring constantly.  Pour into hot jars, seal, and store.
NOTE: The vinegar, sugar and salt can be heated separately and added while hot to the vegetables.  In this way, the mixture is not cooled down too much.

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4 responses to “Sharing Relish Recipes

  1. A friend gave me a bunch of beets. I am thinking of pickling them. I don’t suppose you have a good recipe, do you?

    • Yes I do! This recipe is from the same circular as the Relish recipes in the Blog post.
      Just a obvious tip: Wear Gloves. :O)
      Pickled Beets
      1 gallon beats
      2 qts. vinegar
      2 c. sugar
      1 tsp. ground mustard
      2 tsp. cloves
      2 tsp. cinnamon
      When preparing beets for pickling, leave on the root and one inch of the steem. Wash the beets, cover with water, and cook until tender. Then peel and trim off the root and stem. Beets of less than 1 1/2 inches in diameter should be left whole. Larger ones should be cut into uniform-sized pieces. Mix vinegar, sugar, and spices together and simmer for 10 minutes. Add the beets and simmer for another 5 minutes. Pack into hot sterlized jars and cover with hot pickling sirup. Process in a water bath at simmering temperature for 30 minutes.

  2. I like your Picalilli recipe but I thought it was always made with Turmeric in it…

    • There are so many different versions of this recipe. This one being from the AR Home Extension Service I’m guessing this person didn’t like Turmeric so didn’t add it. I would though, I like Turmeric.

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