Favorite Relish Recipes
from My Old Recipe Books

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Old Recipe Book >> Canning Recipes >> Relishes

Pickled Tomato Relish

3 pints tomatoes, peeled and chopped
4 tablespoons salt
6 tablespoons sugar
1 cup chopped celery
6 tablespoons mustard seed
4 tablespoons chopped red pepper
1/2 teaspoon clove
1/2 teaspoon cinnamon
4 tablespoons chopped onion
1 teaspoon grated nutmeg
2 cups vinegar

Mix ingredients in order given. Put in a glass or stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year. Also see Canning Green Tomatoes

How to Make Celery Relish

1 1/2 cups chopped celery
1 teaspoon salt
4 teaspoons powdered sugar
1/2 teaspoon mustard
1/4 cup vinegar

Mix ingredients in order given. Cover and let stand in a cold place one and one-half hours. Drain off the liquid before serving. When preparing celery include some of the small tender leaves.

Beet Relish Recipe

1 cup chopped cold cooked beets
2 tablespoons lemon juice
3 tablespoons grated horseradish root
2 teaspoons powdered sugar
1 teaspoon salt

Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. This is delicious served with cold meat or fish.

Zucchini Relish

10 c. zucchini (about 5 lb.)
4 lg. onions
4 lg. green bell pepper
4 lg. red bell pepper
2 1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tsp. turmeric
1 tsp. ground nutmeg
2 tsp. celery seed
1/4 tsp. pepper

Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning, rinse and drain well with cold water. Mix the following ingredients: Bring to a boil in a large pot. Add vegetables and simmer 30 minutes. Spoon into jars. Seal

Vegetable Relish 7 in 1 (from 1982 church cookbook)

1 cup canned green beans, cut
1 cup chopped celery
1 cup raw carrots, chopped
1 cup sweet green or red peppers, chopped
1 cupped onions or 1 cup cabbage
1 cup white sugar
1 cup vinegar

Heat in vinegar and chill. This will keep for several days or you may can.

Uncooked Relish Chopped

1 pint sweet red peppers
1 pint sweet green peppers
1 quart cabbage
1 pint white onions
4 tablespoons mustard seed
2 teaspoons celery seed
4 cups sugar
1 quart vinegar
5 tablespoons salt
2 or 3 hot peppers, if desired

Put each vegetable through food chopper using coarse blade. Drain water from vegetables. Measure vegetables after chopping. Mix all ingredients and let stand overnight. Next morning pack in jars.

Ripe Tomato Relish (from 1982 church cookbook)

12 tomatoes
1 cup onions
1 cup celery
1 cup green peppers
1/4 cup salt
1 1/2 cups sugar
1/2 tsp. cinnamon
1 tsp cloves
2 cups vinegar

Cook about 1 hour or until it gets thick. Can.

Simple Cucumber Relish

15 lbs. cucumbers
12 sm. or med. onions
2 green or red peppers

Add small handful of salt to ground mixture and let
stand overnight. Next morning, drain.

Put in large kettle.
1-1/2 tsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed
1 qt. vinegar
7 c. sugar

Pour over ground vegetables. Bring to boil;
simmer 30 minutes and can hot.

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Favorite Relish Recipes from My Old Recipe Books