How to make a jar of relish

[otuatail]

Hi. I grew up with relish for burgers and things. Bicks was very popular in my days in the UK. As I have never made relish, would like a recipe for cucumber relish and maybe corn relish. For cucumber I think I would need some blender to cut them up or some kind of dicer.

So, some recipes and instructions to make these. I assume that I would use a jam jar with a piece of grease proof paper under the lid but that is as far as I know, so it is over to you. I have never been a fan of corn but in the bicks relish I liked it.

Also time scales for starting to ready to use.

Thanks. Desmond.

 

[caseydog]

Take some relish, and put it in a jar. Probably not the answer you were hoping for.

Make the pickles first, or buy them. Then dice them up to make your relish. If the pickles taste good, the relish will taste good.

I can imagine corn in a good pickle relish being good.

CD

 

[otuatail]

making relish by putting relish in a jar? Make the pickle first?

 

[pepperhead212]

The relish I usually make is something in the fall - a sweet relish, using leftover green tomatoes. Here's a previous post showing how I made it, to give you a general idea of how they are made, but you can use many different vegetables, instead of the tomatoes.

Canning today 2023 Part II

I know people that do much more than I do, canning, fermenting, dehydrating, freezing. It's a great hedge against job loss or even things like getting through covid, emergencies you might not imagine. And for when there is no emergency, it's a private shopping venue.:ROFLMAO: I can visit all...

www.discusscooking.com

If you make a pickle relish, you'd have to make or buy the pickles first. If you don't want to do a lot, and not go through the canning process, you could just put together about a pint of ingredients, including the same proportions of salt, sugar, and vinegar, for preserving it, so it will last until you finish it, and cook it, then put it in one jar, and store it in the refrigerator. Some things you can use right away, but some might be better if you store them a week or so, before using.

 

[dragnlaw]

Fiesta Corn Relish
Makes 4 1/2 cups (1.125 L)

Liberally copied from "Complete Book of Small-Batch Preserving" ​

by Ellie Topp & Margaret Howard​

Ingredients;

• 5/6 large ears of fresh corn (or 4 cups (1L) frozen corn)
• 1 hot yellow pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 - 1/2 cups cider vinegar (375 mL)
• 3/4 cup granulated sugar (175 mL)
• 1/2 cup chopped red onion (125 mL)
• 1/2 cup chopped sweet red pepper (125 mL)
• 1/3 cup chopped green onions (scallions) (75 mL)
• 1 tsp ground cumin (5 mL)
• 1 tsp pickling salt (5 mL)
• 1/2 tsp ground black pepper (2 mL)
• 2 Tbsp chopped fresh cilantro (25 mL)

1. For fresh corn bring water to a boil, add corn and cook for about 6 minutes. Drain and cool. Using a sharp knife, slice kernels off of the cobs and measure 4 cups. (or measure out 4 cups of frozen corn-
2. Using a large stainless steel or enamel saucepan, combine all ingredients except the cilantro.
3. Bring to a boil then reduce heat to a gentle boil, uncovered, for 20 minutes. Stir in Cilantro and cook another 2 minutes. Take off from the heat.

Note: I used a jalapeno but didn't add the cilantro. Been more than 20 years since I made this. LOL Enjoy!

Follow your basic steps for water bath canning. Remove your hot jars from canner and ladle relish into jar to within 1/2 in (1 cm) of the rim. This is your 'head space'. Process 15 minutes for half-pint (250 mL) jars and pint jars (500 mL).

 

[dragnlaw]

I have never made green relish as I seem to have a problem with pickles from cucumbers in general. My nemisis.
But here is a recipe I found which pretty much is classic.
Sweet Pickle Relish
According to them, this one makes only one cup - no need for a water bath - keeps, refrigerated about 3 weeks.

Edit: making only 1 cup and not being necessary to WaterBath, now thinking I might try this one!

 

[caseydog]

making relish by putting relish in a jar? Make the pickle first?

Yes, make the pickles first. Then dice them up for your relish.

CD

 

[Dawgluver]

I ground up whatever I had left in my little garden in the food processor to make relish or piccalily as my mother used to call it. This year it was green cherry tomatoes, banana and poblano peppers, and about half of a small store bought onion. You can use cucumbers too, I didn't have any. I added whole mustard seed and celery seed to mixed vinegar, sugar and some salt (to taste), and heated it to a slight boil, then stirred in the ground veggies. I like my relish crisp so I didn't cook for too long. I ladled it into a clean, fresh out of the dishwasher jar and screwed the lid on. It will keep for awhile but not forever unless you can it.

 

[caseydog]

I don't do canning, so like others here, I only do refrigerator pickling.

CD

 

[otuatail]

I found this on line but it is American where they insist on using cups not grams or ounces.

This Sweet Corn Relish Makes Summer Last All Year Long

Make summer's sweet corn into a relish perfect for hot dogs, burgers, and more.

www.simplyrecipes.com

 

[dragnlaw]

Here I've converted the amounts in the order of which they are written in the recipe.

2 cups = 500 mL (5 dL)​

4 cups = 1 L​

1 1/4 cups = 295 mL​

2 Tbsp = 25 mL​

1/2 tsp = 2 mL​

2 tsp = 10 mL​

1/2 tsp = 2 mL​

​

Hope this helps!

 

[taxlady]

I found this on line but it is American where they insist on using cups not grams or ounces.

This Sweet Corn Relish Makes Summer Last All Year Long

Make summer's sweet corn into a relish perfect for hot dogs, burgers, and more.

www.simplyrecipes.com

Maybe you should try the Bernardin site. It's Canadian and has metric measure. It's known as a reliable site. Here's the link to the results of a search for "relish".

Bernardin Home Canning: Because You Can: Recipes

www.bernardin.ca