For the pepper relish, combine all ingredients in a
For the pepper relish, place all ingredients in a
puree all remaining ingredients (except relish) until smooth and divide marinade
or the red pepper relish, place all of the relish ingredients into a
ll the ingredients for the relish; cover and refrigerate until ready
f the mixture for the pepper relish.
Rub the remaining rub
br>Meanwhile, prepare the red pepper relish. Heat the olive oil in
n season with salt and pepper and let some of the
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
egrees. Lightly oil your bell pepper on all sides. I like
and chop. Stir the chopped pepper mixture together with the lime
f the pepper to be the consistency of a relish.
Put
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
Use only fresh, firm med sized zucchini.
Wash and dry, but do not peel.
Grate removing large seeds.
Mix zucchini, onions, green pepper and canning salt.
Let sit overnight.
Drain and rinse mixture in cold water.
Put mixture in large kettel.
Add vinegar and remaining ingredients.
Bring to a rolling boil.
Cook for 10 minutes.
Pack in hot sterilized pint jars.
Cover with sterilized lids and hotwater process for 20 minutes.
Ready to eat right away, but it's better if it ages a few days.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
For the relish, bring the peppers, onion, chili pepper, vinegar and orange juice
Shred first three
ingredients and drain.
Cover with boiling water and canning salt.
Let stand for 1 hour, then drain.
Add turmeric and celery seed and stir.
Mix 1 cup each vinegar and sugar until you reach desired consistency.
Bring mixture to a boil.
Place in clean jars and process.
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
east 5 minutes. Pack the relish into the hot, sterilized jars
Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
Season to taste and cool briefly.
Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.