Best Celery Relish Recipes

PICKLED CELERY RELISH

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

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 AND CUCUMBER RELISH

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.

POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH

Steps:

• Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
• Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
• Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
• In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
• Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
• Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
• Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!

CRANBERRY AND CELERY RELISH

Steps:

• Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
• Just before serving, stir in celery and almonds.

CARROT AND CELERY RELISH

Steps:

• Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
• Mix cornstarch and water; stir into vegetable mixture.
• Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
• Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

CELERY AND CILANTRO RELISH

Steps:

• Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.)

CELERY RELISH

Steps:

• 1. Put celery, onion and pimento in blender container, reserve
• 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
• 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
• 4. Pour mixture into a bowl, cover, refrigerate until thick
• 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.

CELERY RELISH

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.

CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH

Steps:

• Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
• Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
• Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
• Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
• Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
• To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.

CELERY-SCALLION RELISH

Steps:

• Place celery, scallios, and cilantro in a heatproof bowl.
• Heat oil and cumin in a small skillet over medium high heat, shaking often, until cumin is sizzling and fragrant. Pour cumin oil over celery mixture. Add lime juice, salt and pepper, stir to combine