Best Green Bean Relish Recipes

Green & Yellow Bean Relish image

Provided by Demented Nana

Categories Onions

Time 1h30m

Yield 9 1/2 pint jars

Number Of Ingredients 7

2 lbs mixed green and yellow beans (fresh or frozen)
4 large onions
1 1/2 cups light brown sugar, firmly packed
3 tablespoons Dijon mustard
1 1/2 cups white vinegar
2 tablespoons cornstarch
3/4 cup water

Steps:

Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
Mix water and cornstarch.
Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
Pressure process at 10 lbs:
20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.

Green Bean Mustard Relish image

Provided by mew Elaine in MD

Categories Vegetable

Time 1h20m

Yield 5 pints

Number Of Ingredients 10

2 1/2 lbs green beans, sliced 1/4 inch (two quarts)
2 cups chopped onions
1 1/2 cups chopped celery
3 cups white distilled vinegar
2 cups firmly packed light brown sugar
1/4 cup flour
1/4 cup dry mustard
1 1/2 teaspoons ground turmeric
1 1/2 cups cold water
1 1/2 teaspoons celery seeds

Steps:

Cook vegetables in lightly salted boiling water until tender, about 30 minutes.
Drain and discard liquid.
In separate saucepan combine vinegar and sugar and bring up to a boil.
Meanwhile combine flour, mustard and tumeric with cold water and stir slowly into hot vinegar mixture.
Add celery seed and simmer 20 minutes, stirring occasionally.
Add vegetables and simmer 10 minutes, stirring occasionally.
Continue to simmer while you pack into prepared (sterilized) jars filling to within 1/2" of the top making sure vinegar solution covers the vegetables.
Cap.
Process in boiling water bath five minutes.

Roasted Fennel and Green Bean Relish image

Provided by Martha Stewart

Number Of Ingredients 6

1 large bulb fennel (about 1 pound), trimmed, and thinly sliced lengthwise
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 pound haricots verts

Steps:

Preheat oven to 350 degrees.
Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.
Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.
Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.

Green Bean Relish image

Provided by Darlene Summers

Categories Weeknight

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (15 1/2 ounce) cans green beans (your favorite may us whole, short cut, Italian, etc.)
1 cup sweet pickle juice
1 1/2 teaspoons celery seeds
1/2 cup sweet pickle relish