relish

Ploughman's Pickle

rutabaga

cauliflower

carrots

onion

zucchini

apple

200 g dates ((chopped.

garlic ((minced))

ml malt vinegar ((5% acidity or higher. 3 cups / 24 oz))

500 ml water ((2 cups / 16 oz))

lemon juice

Worcestershire sauce

salt

mustard seed

allspice ((ground))

cayenne pepper

mustard powder

coriander ((ground))

((ground))

nutmeg ((ground))

cinnamon ((ground))

g brown sugar ((1 cup firm packed / 8 oz))

flour

Kitchen Bouquet ((optional))

Prepare all the veg from the rutabaga down to the garlic; set aside. (Don't worry about the apple browning.) Cut a thin slice off each end of the zucchini and discard those slices.

In a large saucepan of at least 8 litre (8 US quart) capacity, mix everything from the vinegar down to and including the sugar. Bring to a boil.

Add the prepared veg.

Lower heat to a simmer and simmer uncovered for about 1.5 to 2 hours or until the rutabaga/swede/turnips are slightly softened.

In a small bowl mix the flour with 2 tablespoons of lemon juice until smooth. Add to the pot, stir in. Cook for 5 more minutes. If using Kitchen Bouquet, adjust colour to desired darkness.

Stir well to ensure everything in the mixture is evenly distributed.

Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.

Leave 2 cm (1/2 inch) headspace.

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process either size jar for 15 minutes; increase time as needed for your altitude.

Best after at least a month of jar time.

This light and fresh cucumber and black bean salad is the perfect summer side dish. It is refrigerator stable so make it once and snack on it all week!

Cucumber and Black Bean Salad

15 ounces. can black beans (0.49)

cucumber (1.29)

red onion (about 1/4 onion) (0.11)

chopped cilantro, loosely packed (0.20)

Tbsp crumbled feta (optional)* (0.55)

olive oil (0.32)

Tbsp apple cider vinegar (0.12)

tsp ground cumin (0.05)

garlic powder (0.02)

salt (0.02)

black pepper (0.03)

Soak the red onions in ice water for about 5 minutes to soften their flavor. Rinse and drain the black beans. Allow them to drain well while you chop the rest of the vegetables.

Finely dice the cucumber to pieces about the same size as the black beans. Finely dice the red onion, and roughly chop the cilantro.

In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).

Add the black beans, cucumber, red onion, cilantro, and feta to a large bowl. Pour the dressing over top, then fold the ingredients to combine. Allow the salad to sit for 10 minutes to marinate. Serve immediately, or refrigerate up to 4-5 days.

Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Great with turkey sandwiches.

Cranberry Relish

rinsed raw cranberries

large, whole (peel ON) seedless orange,

granulated sugar (depending on how sweet you would

"Elise:\r\nHaven’t made this yet so I didn’t rate it yet. But would like to this Thanksgiving. I have a vintage Best Made meat grinder that was given to me and never used. It only came with one blade which has 4 oblong holes. I can’t tell from your photos if you used this type of blade or the blade with many small holes for grinding meat. Not able to track down a replacement blade as of yet so if the one I have isn’t correct I’ll try with my food processor. Excited to try your recipe :)"

"My grandmother recipe also called for unsweetened pineapple and a small box of strawberry jello In its dry state instead of the sugar."

Prepare your grinder: If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips.
If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish.
You can also just chop very finely by hand, but that's difficult, especially with the cranberries.

Push fruit through grinder: Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together. If you do not have a grinder, pulse fruit in a food processor.

Add sugar: Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.

"I make cranberry relish every year -- usually a double batch to be sure I have leftovers for a recipe I devised several years ago -- now one of my favorite treats of the season:\r\nThanksgiving Weekend Muffins.\r\nFollow your favorite muffin recipe, and just before mixing the wet and dry ingredients, stir a cup of leftover cranberry relish into the wet ingredients.   Mix wet and dry with as few strokes as possible.  Bake until golden brown."

"This recipe and your roasted brussel sprouts with delicata squash have become part of our Thanksgiving tradition for the last several years. My son calls it Who Hash (from How the Grinch Stole Christmas). We like it with just half a cup of sugar per batch. This year I added a dash each of cinnamon and pumpkin pie spice and it is so good!"

"We love this.   We use less sugar (you can always add more) and 1 bag of cranberries.  We make about 10 batches and freeze them."

https://www.simplyrecipes.com/video_src?vid=5972771077001

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Pico de gallo is a classic Mexican condiment made with tomatoes, onions, and chilies, perfect for topping tacos, tostadas, and totopos.

Classic Pico de Gallo Recipe

Kosher salt

white onion, finely diced (about 3/4 cup)

serrano

cilantro leaves

(15 milliliters) lime juice lime

Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.

Red onions and chiles mingle with lime juice in this crisp and fresh Salsa Criolla recipe. It's the perfect side dish for grilled meats, topping for sandwiches, and so much more!&nbsp;Yield: 2 c of relish

Salsa Criolla (Peruvian Red Onion Relish)

red onions

orange bell pepper (*)

serrano chile (*)

lime, (juiced (roughly 3 Tbsp juice))

cilantro, (chopped)

olive oil

Salt and pepper

Cut the onion in half, then slice each half into very thin strips. Add the onion to a bowl and sprinkle with salt. Using your fingers, massage the salt into the onions to evenly distribute it. Set the onions aside to sweat for 10 minutes.

While the onions are sweating, seed and de-vein the bell pepper and serrano chile. Slice them into thin strips.

Place the pepper strips, lime juice and chopped cilantro into a bowl.

Rinse the salted onions in cold water. Drain them well, and pat them dry. Add the onions to the bowl with the other ingredients. Mix to combine.

Add the oil. Sprinkle with salt and pepper to taste. Mix to combine.

Cover the salsa and let it marinate in the refrigerator for 10 minutes before serving.

Cultured Beet &#038; Apple Relish

apples, cored*

beets, peeled*

Tbsp.

OR 1/2 tsp. ground cloves*

tsp.

fennel OR mustard seeds*

kosher salt

whey

Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!

Salvadorian Curtido (Fermented Cabbage Relish)

cabbage,

carrots, shredded

white onion, sliced in half moons

tsp dried oregano (preferably Mexican)

tsp coarse kosher salt

Mix the cabbage, carrots, onion, peppers, oregano, and...

Mix the cabbage, carrots, onion, peppers, oregano, and salt in a large mixing bowl. Let rest for 30 minutes to begin releasing moisture.

Sanitize a quart size (4 cup) mason jar...

Sanitize a quart size (4 cup) mason jar including lid with boiling hot water. Be careful to not burn yourself.

Pack the shredded vegetables into the mason jar,...

Pack the shredded vegetables into the mason jar, pressing down to tightly pack and release water. If the vegetables aren't covered with water, add a little bit of distilled water so they are covered. Optional: add sanitized glass weight to keep the vegetables submerged.

Put a lid over the jar but do...

Put a lid over the jar but do not screw it on to tightly seal as gas will build up the pressure in the jars if it can't be released. Alternatively use a specialty fermentation lid.

Leave the jars out at room temperature for...

Leave the jars out at room temperature for a minimum of 24 hours and up to 5 days. Taste after the first 24 hours and let continue to ferment until you reach your desired level of tanginess. Typically 48-96 hours is ideal.

Once fermented to taste, screw the lids on...

Once fermented to taste, screw the lids on and place in the fridge. It will stay good for at least 1 month.

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. 

Fried Fish Sandwiches with Cucumbers and Tartar Sauce

mayonnaise

lemon zest

Tbsp. sweet relish

Tbsp. chopped drained capers

Dijon mustard

garlic clove, finely grated

Tbsp. Old Bay seasoning

baking powder

all-purpose flour, divided

cornstarch, divided

Vegetable oil (for frying; about 6 cups)

5–6 mini seedless or Persian cucumbers (our favorite!)

rice vinegar

potato rolls

Tbsp. unsalted butter, melted

egg,

beer

4-oz. pieces skinless, boneless firm whitefish fillets (¾"–1" thick)

dill

Lettuce leaves (for serving)

deep-fry thermometer

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.

Bon Appétit

Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.

Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.

Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°.

Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.

Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.

Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.

Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.

Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

A simple recipe for cauliflower steaks that make a great, filling alternative to, well, steak steaks. We like them with this coconut-turmeric relish on top. 

Cauliflower Steaks

Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim of making cauliflower rice or roasted florets.

Preheat oven to 400°. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.

Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.

If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack.

Roasted Cauliflower

Coconut-Turmeric Relish (for serving; optional)

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

Place oven rack in lowest position and preheat to 450°. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.

Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish

Quick tomato relish

1kg diced, ripe on-the-vine plum tomatoes

extra virgin olive oil

grated garlic cloves

tbsp capers

parsley

tbsp balsamic vinegar

In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.&nbsp;

Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Top 40 relish recipes from across the web

The most viewed relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Cultured Beet & Apple Relish