Best On Sale Refrigerator Relish Recipes

HOMEMADE PICKLE RELISH

Homemade Pickle Relish image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories Onion Backyard BBQ Vinegar Cucumber Simmer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

SUMMER REFRIGERATOR RELISH

Summer Refrigerator Relish image

This crunchy veggie relish takes just 20 minutes of prep time and serves as the perfect topper to hot dogs or as a colorful condiment at any summer picnic.

Provided by By Betty Crocker Kitchens

Categories Condiment

Yield 24

Number Of Ingredients 8

Ingredients

6 cups finely chopped cabbage
1 cup sugar
1/2 cup white or cider vinegar
1 1/2 teaspoons salt
1 teaspoon mustard seed
1/2 teaspoon celery seed
2 medium cucumbers, shredded (3 cups)
1 medium red bell pepper, chopped (1 cup)

Steps:

Mix all ingredients in large bowl. Spoon into 1-quart jar and 1-pint jar.
Cover and refrigerate at least 24 hours but no longer than 2 weeks.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 150 mg

SWEET PICKLE RELISH BY THE JAR

Sweet Pickle Relish by the Jar image

I like to make pickles because they are so much fresher tasting than store-bought. However, I do not always like to can them so make just enough for one jar to keep refrigerated. This recipe is modified from "Better Homes and Gardens, Can It!" I've found that it lasts more than 6 months refrigerated. But that is only if you push it to the rear of your refrigerator and forget it is there!

Provided by threeovens

Categories Vegetable

Time 40m

Yield 1 pint, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups pickling cucumbers, finely chopped (2 medium)
1 cup onion, finely chopped (2 medium)
1 cup green bell peppers (1 large) or 1 cup red bell pepper, seeded and finely chopped (1 large)
1 tablespoon kosher salt
1 cup sugar
2/3 cup cider vinegar
1 teaspoon yellow mustard seeds
1/2 teaspoon celery seed (optional)
1/4 teaspoon ground turmeric

Steps:

In a large non-metal bowl, combine cucumbers, onions, and peppers; toss with salt, then cover with water. Let stand, covered, for two hours.
Drain vegetables in a colander and rinse with cold water; drain again.
In a large pot, combine sugar, vinegar, mustard seeds, celery seeds (if using), and turmeric.
Bring to a boil, stirring until sugar dissolves.
Add vegetables and return to boiling; reduce heat and simmer, uncovered, until most of the liquid evaporates, about 10 minutes.
Transfer to a hot sterilized jar and let cool.
Cover and store in the refrigerator.

Nutrition Facts : Calories 78.7, Fat 0.1, Sodium 583.5, Carbohydrate 19.3, Fiber 0.6, Sugar 17.9, Protein 0.4

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