Best Ednas Sunshine Relish Recipes

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RELISH

Steps:

• Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
• Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
• Cover and let sit overnight or for at least 12 hours.
• The next day, drain the veggies well and return them to the pot.
• Add the vinegar, turmeric, celery seed, mustard seed and sugar.
• Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
• Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
• Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
• Sterilize your jars and lids according to proper canning procedures.
• Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
• Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
• When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
• Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.

BEEF EMPANADAS WITH OLIVES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
• Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
• Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
• Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

EDNA'S SUNSHINE RELISH

Steps:

• Peel the cucumbers and onions. Take the seeds out of the peppers. Grind all the cucumbers, onions, red peppers, apples and cauliflower and then soak together overnight in a mixture of 32 ounces of water and 1 cup salt.
• Drain well the next morning. Put into a large heavy pot along with the dressing ingredients. Stir together the paste ingredients and stir into the pickle mixture. Cook, stirring until thick over medium heat, then reduce heat to low and cook for 1 1/2 hours until done. Seal in sterilized hot bottles while immediately. Makes about 10 cups.