Fresh Relish

Now might be a good time to start thinking about pickling various things from the Farmer's Market. Here's a recipe that takes care of the peppers, lettuce and onions... Seemingly yields a 5 gallon bucket.
(kidding)

Fresh Relish

4 large green peppers
4 large red peppers
3 lb head of cabbage
5 or 6 onions "what you can hold in one hand"
4 cups sugar, white
1/2 cup salt
3 TB mustard seed
1 TB celery seed
Vinegar, full strength

- Grind peppers, cabbage and onions until fine.
- Mix with salt, and let sit overnight.
- Drain through sieve.
- Mix with sugar, mustard seed, celery seed, and enough vinegar to cover it.
- Let sit for 24 hours, mixing periodically.
- Can in 5 to 6 jars, store in a cool place.

"It's delicious and so easy to make!"

Pepper Relish

I'm not much into canning things (I'm more into buying things in cans!). Still, it's probably a valuable skill to have, especially as we start getting into the season for fresh produce.

Pepper Relish

(recipe from Lois Lincoln)

8 sweet green peppers

8 sweet red peppers

16 med size green tomatoes

12 med size onions

-grind all of these together, then add:

5 cups sugar

3 TB salt

1 pint vinegar

-boil all ingredients together for 45 minutes.

-put into canning jars.

Cranberry Sauce for Pork Chops

I made pork chops the other night... wish I'd seen this sauce recipe before hand!

Cranberry Sauce for on Pork Chops

3 TB brown sugar, packed

1 TB cornstarch

1 1/2 cups chicken broth

2 tsp balsamic/red wine vinegar

1/2 cup dried cranberries

1 TB dried sage

1 TB vegetable oil

1/2 ts salt

-simmer ingredients together and stir for 10 minutes.

-to thicken and develop flavors, add thinly sliced shallots or green onion

Tangy Salad Dressing

We're back from Alaska! Time for more recipes!

Tangy Salad Dressing

1/2 cup balsamic/red wine vinegar

1/2 cup sugar

1/3 cup ketchup

1/4 cup onion, chopped finely

1 TB Worcestershire sauce

1 ts salt

1 cup olive/vegetable oil

salad greens and croutons

- In blender, combine vinegar, sugar, ketchup, onion, Worcestershire sauce and salt until smooth.

- Gradually add oil in steady stream.

- Serve over salad and croutons.

Mrs. Burn's Relish

This recipe card doesn't have a yield on it, but I suspect the portions here are quite large. You might want to half this recipe (or quarter it... or perhaps even divide by 12).

Mrs. Burn's Relish

2 dozen green tomatoes

2 dozen green peppers

2 dozen red peppers

1 dozen onions

2 TB salt

-Grind and mix ingredients. Cook for 20 minutes.

-Drain for 1/2 hr.

-Mix in:

1 tsp cloves

2 TB mustard seed

2 TB celery seed

3 sticks cinnamon

- Separately cook into a roiling boil:

3 pts sugar

2 quarts vinegar

-Mix everything together.

Mayonnaise

Despite the ongoing Hellmans's vs. Miracle Whip debate at the Treat household, Grammy also has a recipe for homemade mayonnaise:

Home Mayonnaise

1 egg

1 TB mustard

juice of 1 lemon

1 cup vegetable oil

salt to taste

- mix the egg, mustard and lemon juice together.

-slowly add the vegetable oil and continue to mix.

-add salt.

Jezebel Sauce

I had to do a little research to see what Jezebel Sauce is -- not sure I've ever had it before. According to Google, you can serve this with cheese and crackers, or use it on ham. The recipe is credited to June Rubin.

Jezebel Sauce

1 18oz jar apple jelly

1 18oz jar pineapple preserve

5 oz horeradish

1 oz can dry mustard

2 TB course ground black pepper

-Mix all together & refrigerate

Cranberry Relish

Not all of the recipes in the box are handwritten. This one comes from a plastic bag of cranberries. I have a vague memory of Cranberry Relish appearing on the Thanksgiving day table, along with the stuff in a can. Enjoy!

Uncooked Cranberry Relish

2 cups cranberries

3/4 cup sugar

1 whole orange

Wash cranberries. Cut orange, remove seeds. Put cranberries and orange through food chopper. Add sugar. Mix thoroughly. Let sit for 30+ minutes.