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Relish
Celery Relish
Corn Relish
Spiced Currant Relish
Cucumber Relish
Mixed Vegetable Relish
Beet Relish
Green Relish
White Relish
Tomato-Pepper Relish
This is a heirloom recipe that I traced back to 1912. It has been slightly updated over the years for safety reasons.
12 cups celery
8 cups apples
12 green peppers
12 red peppers
2 tablespoons salt
1 pound raisins
4 cups sugar
4 cups vinegar
2 cups water
2 tablespoons powdered cinnamon
Put celery, apples, and peppers through food chopper. Sprinkle with salt and simmer until celery is tender. Drain and add raisins. Make syrup with vinegar, sugar, and cinnamon, then pour over the celery mixture and simmer for one hour. Fill jars with hot syrup leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1912. It has been slightly updated over the years for safety reasons.
18 ears corn
1 head cabbage
1 head celery
6 sliced onions
3 red peppers
6 cups vinegar
4 cups sugar
1 teaspoon turmeric
1 teaspoon mustard
1 tablespoon salt
Cut corn off the ears; chop the cabbage, onions, peppers, and celery. Mix all the ingredients and boil for 20 minutes. Fill jars with hot syrup leaving 1/2 inch headspace.
Adjust lids and process in pressure canner for 20 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet
This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons.
16 cups red currants
1 1/2 pounds sugar
4 cups vinegar
1 pound raisins
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon cloves
Combine all ingredients and boil until raisins and currants are tender. Remove solids with a strainer and put in pint jars. Boil the syrup down to a thick consistency and pour over fruit in jars leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons.
4 cups cucumber pulp
1 teaspoon salt
3 diced large onions
4 cups vinegar
1 teaspoon pepper
1 teaspoon ground cloves
1 teaspoon allspice
1/2 cup sugar
combine cucumber pulp and salt. Let stand for several hours, then drain off the liquid. Add onion, vinegar, pepper, cloves, and allspice. Bring to a boil and add sugar, then simmer slowly until the consistency of ketchup. Fill jars leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
8 cups finely chopped cabbage
12 diced small onions
6 chopped peppers
6 chopped cucumbers
4 cups chopped green tomatoes
4 cups vinegar
4 cups water
1 pound brown sugar
2 tablespoons celery seed
1 tablespoon grated horseradish
1 tablespoon ground mustard
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon cloves
salt and pepper to taste
Combine all ingredients. Simmer, stirring constantly, until thick and smooth. Fill jars leaving 1/2 inch headspace.
Adjust lids and process in pressure canner for 20 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet
3 cups canned beets, drained (or prepare like you would
for Plain ol' Beets)
1/4 teaspoons ground cinnamon
1 cup vinegar
1/4 teaspoon ground cloves
6 1/2 cups sugar
1/4 teaspoon ground allspice
2 teaspoons grated horseradish
1 bottle liquid fruit pectin
Yield: about 8 half pints
Put beets, vinegar, sugar, horseradish and spices into a large pan. Mix well. Bring to a full rolling boil over high heat and boil 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim. Ladle into hot jars leaving 1/2 inch headroom.
Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons.
4 cups chopped green tomatoes
4 cups finely chopped green cabbage
2 cups chopped cucumbers
2 cups chopped sweet green peppers
3 chopped white radishes
1 cup salt
6 cups vinegar
3 cups sugar
1 ounce each of allspice, cloves, mace, pepper, mustard, and celery seed
Put tomatoes, cabbage, cucumbers, peppers, and radishes in a bowl and cover with water. Add salt and let stand overnight. Pour off water and add vegetables and all other ingredients to a pot. Boil until tender. Add more vinegar if necessary to keep the vegetables covered. Ladle into jars leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons.
16 cups finely chopped inner white leaves of cabbage
4 cups finely chopped white celery
2 cups finely chopped white stringless pod beans
2 cups chopped silver-skinned onions
1 cup grated horseradish
1 ounce celery seed
1 ounce white mustard seed
3 cups sugar
1 tablespoon grated white ginger root
1 cup salt
vinegar
Place all vegetables except onions in a bowl. Sprinkle with salt, cover with cold water and let stand over night. Drain water and place vegetables in pot. All all other ingredients and cover with vinegar. Simmer until vegetables are tender. Ladle into jars leaving 1/2 inch headspace.
Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons.
16 cups peeled tomatoes
6 chopped medium onions
6 chopped and seeded red peppers
3 chopped and seeded green peppers
4 cups cider vinegar
1 ounce celery seed
1 tablespoon ground cinnamon
1 teaspoon ground mustard
1 cup brown sugar
1/2 teaspoon cayenne
1 teaspoon pepper
salt to taste
Add all ingredients to a pot and simmer until onions and peppers are tender. Pass through colander and boil until constancy of a sauce. Ladle into jars leaving 1/2 inch headspace.
Adjust lids and process in pressure canner for 20 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet
