Sweet Mustard Pickle Relish
Ingredients 12-14 cups shredded pickling cucumbers 4 cups onions, shredded 1/4 cup pickling/canning salt 3 cups sugar 4 tablespoons Cook Type Clear-Jel 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon turmeric 1/2 cup water 1 cup white vinegar (5% Acidity) 1 cup Apple Cider Vinegar (5% Acidity) Instructions
Yields: 5-7 pints *Relish is best if left to develop for up to 6 weeks for best flavor (but it does taste pretty good if you can't wait that long!) Recipe Adapted from The Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home
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Traditional Corn Relish Ingredients:
Directions:
Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Ball Canning/Complete Guide to Home Preserving Fall in is in the air and Football has started! It's now becoming a 'time honored tradition' here in our household; the watching and waiting for the first frost. Who would want to do that? A gardener does but, also a "Canner"! There is a recipe that was handed to me just a few years back (originating in Texas) that requires nice and fresh GREEN tomatoes! Why GREEN tomatoes? Mostly, because their solid, firm, less watery mass that they maintain until they turn and ripen to red is perfect for this recipe. While I have an idea of why this recipe was created (waste not, want not) I think it is a brilliant use of these now sought after and happy to pick tomatoes in our house!! This relish can be controlled to infuse as much 'heat' that you want in your final product. Do you want just a kick of 'heat'? try using just sweet peppers with an anaheim thrown in for good measure. Do you like your mustard relish SPICY! then be sure to use habaneros or scotch bonnets and the like (those are the ones wayyyy up there on the scoville scale for peppers *see below) Scoville Scale for pepper "hotness"Whatever your choice of peppers to compliment your green tomatoes, this recipe is going to have your taste buds singing. We always make sure to bring this relish to our Football parties and its the perfect Tailgating food! Brats, hot dogs, steaks, chicken, and hamburgers: it works as such a nice compliment. Using this relish as a dip for pretzels and chips is an amazing taste too! Make sure to keep an eye on your garden and grab those plump "still green" tomatoes and take the time to make this relish - you, your friends and family will be happy that you did! Enjoy ~ Diane The Original Spicy Mustard Relish (Spicy Mustard Relish I) 1 QT Hot Peppers, chopped (4 Cups) *your choice, see scale above 1 QT Onions, chopped (4 Cups) 1 QT Green Tomatoes, chopped (4 Cups) 1 Pint Sugar (2 Cups) 1 Pint Distilled White Vinegar (2 Cups) 5% Acidity 1 Pint Prepared Mustard (2 Cups) *I use French's Cook all together in a large stock pot or dutch oven, until onions are tender and the mixture thickens - this can take a good hour and half. Stir often. When water-bath canning, leave 1/4' head-space. Process pints and half pints for 15 mins. in water-bath (plus, 10 mins for altitude. *or according to regulations in your area.) *always wear gloves when handling and chopping hot peppers. Yield: approx 7 half-pints Recipes for Spicy Mustard Relishes By: Margie Slentz and Diane Baker Photos by: Diane Baker for Canning and Cooking at Home Sweet Pickle Relish Ingredients 2 Qts Pickling Cucs, diced (about 4.5 lbs) 2 cups of chopped onion 2 green bell peppers, chopped 3 red bell peppers, chopped 4 tablespoons of canning/pickling salt For the Syrup: 3 cups of cider vinegar 4 cups of granulated sugar 2 tablespoons of mustard seed 2 tablespoons of celery seed 1/2 teaspoon of turmeric In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and let stand 2-3 hours or stirring occasionally. Drain well, and rinse. In a large pot, mix together the vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and return to a boil, reduce to medium and simmer for 20 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning using 1/4" headspace and water bath can 10 minutes or according to local canning regs. Makes about 6-8 half pints. Recipe Adapted from: Ball Canning Photos: Diane Baker for Canning and Cooking at Home I wanted to make "The Original Spicy Mustard Relish" recipe using Red Roma tomatoes to see if it would still carry the same taste the original recipe uses green tomatoes. This does! It's magnificent. That being said, plan on extra time in the kitchen with a watchful eye (aka stirring the pot often) as this took a good 2 hours to fully cook down. It's so worth the time and effort too!! Just make sure you have some nice grilled hot dogs or brats ready for when this is done because the wonderful French's Mustard smell mixed with all those peppers will definitely make you HUNGRY! Keep in mind that since red tomatoes are less acidic then green tomatoes - this recipe has the added component of 'acidifying the jars' before canning. Enjoy ~ Diane Spicy Mustard Relish II 1 QT Hot Peppers, chopped (4 Cups) 1 QT Onions, chopped (4 Cups) 1 QT Red Roma Tomatoes, chopped (4 Cups)** 1 Pint Sugar (2 Cups) 1 Pint Vinegar (2 Cups) 1 Pint French's Mustard (2 Cups) **Citric Acid Cook all together in a large stock pot or dutch oven. You can roast your tomatoes first which will speed up the "cook down" time considerably. (Wash, Core and Slice Tomatoes lengthwise, roast in a roasting pan at 425F for 40 minutes, stirring twice while roasting to prevent scorching. Once cooled, the tomato skins slips off. Cook on medium for 1 hour, stirring often, then reduce heat to low and cook another hour while stirring often - you are looking for the liquid to cook down and thicken. When water-bath canning, leave 1/4' headspace. Process for 15 minutes in a boiling water-bath adjusting for altitude. Make sure to add Citric Acid to each jar to raise the level of acidity for safety when canning. (see below) **Acidification: To ensure safe acidity in tomatoes, for half-pints use 1/8 teaspoon citric acid; for pints, use 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. **the juicier your red tomatoes are the longer the cooking time (to cook down the liquids) **Always wear thin kitchen gloves when handling hot peppers! Makes Approx. 7 half pints or a little over 3 pints Recipe From: M. Slentz "Original Spicy Green Tomato Relish" Photos by: Diane Baker for Canning and Cooking at Home |