BANG'S SWEET PICKLE RELISH

This is another old recipe for making your own pickle relish. Homemade pickles and relishes are oh-so-good! 

1 gallon ground-up unpeeled cucumbers 

8 onions, ground 

1/2 cup pickling salt 

4 cups vinegar 

1 cup water 

5 cup sugar 

1/2 tsp turmeric 

2 tbsp celery seed 

1 tbsp mustard seed 

 2 red bell peppers, ground 

 2 green bell peppers, ground 

 Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil. Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.

file photo for reference. not this exact recipe

 

MIZ NELLIE'S END-OF-SUMMER RELISH

This is an old recipe from my childhood days in Southern Indiana.

4 cups onions, ground
4 cups green tomatoes, ground
4 cups cabbage, ground
5 1/2 cups green bell peppers, ground
3 cups red bell peppers, ground
4 cups cucumbers, ground
1/2 cup salt
1 tbsp celery seeds
6 cups sugar
2 tbsp mustard seed
1 1/2 tsp tumeric
4 cups cider vinegar
2 cups cold water

After grinding the vegetables, place them in either a stainless steel or enameled pot; add the salt. Let stand overnight in the refrigerator.

Next day, pour off the liquid from the vegetables. Rinse well and drain again. Add to vegetables the celery seed, sugar, mustard seed, turmeric, vinegar, and cold water. Bring to a boil, lower heat and simmer for 3 minutes. Pack into 8 hot pint jars. Seal and place in a hot water bath and process for 3 minutes.

file photo - not this exact recipe

HOT PEPPER RELISH

12 hot peppers

12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

file photo for reference only

EASY CORN RELISH

Here is one of the recipes from the booklet:

EASY CORN RELISH

1 tablespoon cornstarch
1/4 cup water
1 12-ounce can (1 1/2 cups) Mexican-style whole-kernel corn, undrained
1/3 cup sugar
1/3 cup vinegar
1 teaspoon turmeric
1 teaspoon instant minced onion
1/2 teaspoon celery seed

In saucepan, blend cornstarch and water.  Add remaining ingredients.  Cook and stir over medium heat till mixture thickens and boils.  Chill.  Makes 2 cups.