Best Celery And Cilantro Relish Recipes

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MEXICAN RELISH (CILANTRO, ONIONS AND LIME)



Mexican Relish (Cilantro, Onions and Lime) image

Provided by Sia

Number Of Ingredients 4

1 Lime
1 Bunch of Cilantro, washed and patted dry
1 Small white onion, or half of a large one, diced
Salt to taste

Steps:

  • Once the cilantro is cleaned dice it up and add to a bowl
  • Dice up a small white onion, or half of a large one and add the diced onions to the bowl with the cilantro
  • Add the juice from one lime
  • Add salt to taste (approx. 1/2 tsp)
  • Mix together well, and store in the refrigerator

CEDAR PLANK SALMON WITH CELERY SALAD AND CURRANT PINE NUT RELISH



Cedar Plank Salmon with Celery Salad and Currant Pine Nut Relish image

Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds wild salmon, cut into 6 portions
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Zest of 1 Meyer lemon
1 1/2 cups apple cider vinegar
3/4 cup dried currants
2 tablespoons honey
1 tablespoon minced shallots
1 tablespoon mustard seeds
1/4 cup pine nuts, toasted
Kosher salt
4 stalks celery with leaves, peeled and sliced thinly on a bias
1/4 cup fresh cilantro leaves
2 tablespoons olive oil
Juice of 1/2 Meyer lemon
Flaked sea salt and freshly ground black pepper

Steps:

  • For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
  • Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
  • For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
  • For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.

CRANBERRY-JALAPENO RELISH



Cranberry-Jalapeno Relish image

This is a fabulous and spicy cranberry relish; the best I have ever eaten!

Provided by Donna Lasater

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 24

Number Of Ingredients 9

1 cup dried cranberries
½ cup orange juice
½ cup diced red onion
½ cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
¼ cup fresh lime juice
½ teaspoon ground cumin
½ teaspoon salt

Steps:

  • In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
  • Stir together and chill 2 hours before serving.

Nutrition Facts : Calories 20 calories, Carbohydrate 5.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 49.2 mg, Sugar 3.9 g

PICKLED CELERY RELISH



Pickled Celery Relish image

This slightly spicy, crunchy and tangy relish will keep in the refrigerator for a month, but we're betting you'll use it up long before. Serve it as a condiment with everything from fried chicken-and-biscuits to fried rice, fold it into egg or chicken salad, or use it like giardiniera, layered with meat and cheeses on a crusty roll. And if you have some on hand...Stir some mustard seeds into the pickling liquid for a little extra crunch and flavor.

Provided by Food Network Kitchen

Time 12h15m

Yield 1 to 1 1/2 quarts

Number Of Ingredients 6

1 bunch celery, including the heart
1 cup distilled white vinegar
6 tablespoons sugar
1 tablespoon kosher salt
One 1-inch piece fresh ginger, peeled and cut into matchsticks
1 small red fresno chile, thinly sliced

Steps:

  • Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
  • In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

CELERY RELISH



Celery Relish image

Make and share this Celery Relish recipe from Food.com.

Provided by Sharon123

Categories     Weeknight

Time 1h15m

Yield 3 pints

Number Of Ingredients 11

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1 1/2 cups cider vinegar
2 bunches celery, chopped
6 large tomatoes, chopped
1 sweet red pepper, chopped

Steps:

  • Mix all ingredients well in a large pot.
  • Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
  • Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
  • If you wish, process in a boiling water bath 10 minutes.

CELERY RELISH



Celery Relish image

A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 5-6 pint jars

Number Of Ingredients 14

4 large cucumbers, peeled and seeded
4 large onions
1 whole head of celery
1/2 large cabbage
1/2 cup pickling salt
5 cups white vinegar
6 cups granulated sugar
2/3 cup flour
1 tablespoon turmeric
1 cup white vinegar
2 tablespoons mustard seeds
2 tablespoons celery seeds
1 green bell pepper, diced small
1 red bell pepper, diced small

Steps:

  • Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
  • Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
  • Have bottles washed and kept ready for use on a tray in a warm oven.
  • In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.

Nutrition Facts : Calories 1218.8, Fat 2.9, SaturatedFat 0.4, Sodium 11401, Carbohydrate 290.4, Fiber 9, Sugar 257.3, Protein 8.6

CELERY AND CUCUMBER RELISH



Celery and Cucumber Relish image

I remember making this sweet and tangy relish with my aunt when I was younger. Unfortunately, it's an older recipe, and some of the details are lacking. I'm not sure what the yield is.

Provided by Lumberjackie

Categories     Vegetable

Time 40m

Yield 3 quarts

Number Of Ingredients 14

1 quart onion, minced
1 quart celery, minced
1 quart cabbage, minced
1 quart cucumber, minced
1/2 cup pickling salt
2 red peppers, chopped
1 green pepper, chopped
5 cups white vinegar
6 cups white sugar
2/3 cup all-purpose flour, mixed with
1 cup white vinegar
4 tablespoons turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

  • Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
  • Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
  • Put in sterile jars and seal.

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