FIRE AND ICE RELISH
Makes 3 cups.
Note: This relish comes from "Learning to Cook with Marion Cunningham" and can be refrigerated for up to 10 days. It's good on corn, chicken, salmon or a baked potato.
• 3 c. cherry tomatoes, finely chopped, juices reserved
• 1 green bell pepper, cored, seeded, finely chopped
• 1 red onion, finely chopped
• 1/4 c. cider vinegar
• 1/4 c. water
• 4 tsp. sugar
• 11/2 tsp. celery seed
• 11/2 tsp. mustard seed
•1/2 tsp. salt
•1/2 tsp. freshly ground black pepper
• 1/8 tsp. ground red pepper
Directions
Put the tomatoes and juices in a medium bowl; stir in bell pepper and onion.
Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and black and red ground peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool. Cover; refrigerate at least 3 hours.
Nutrition information per 2 tablespoons:
Calories11Fat0 gSodium100 mg
Carbohydrates2 gSaturated fat0 gProtein0 gCholesterol0 mgDietary fiber0 g
PICKLED ZUCCHINI RELISH
Makes 3 cups.
Note: "Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor," write the authors of Williams-Sonoma's "The Art of Preserving." They prefer using a julienne peeler or mandoline for this relish, but you can always chop the zucchini instead. You can refrigerate it for up to 1 month. Or can the relish; sealed jars may be stored in a cool, dry place for up to 1 year.
• 2 lb. zucchini
• 1 large yellow or white onion, diced
• 1 red bell pepper, seeded, diced
• 2 tbsp. salt
• 11/4 c. sugar
• 1 c. distilled white vinegar
• 1 c. water
• 1 tsp. celery seeds
• 1 tsp. freshly grated nutmeg
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground black pepper
Directions
Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and salt. Toss to combine. Cover; let stand at room temperature 6 hours or up to 1 day.
Drain the zucchini mixture in a large colander. Rinse thoroughly; drain again. Transfer to a large nonreactive saucepan. Add the sugar, vinegar, water, celery seeds, nutmeg, turmeric and pepper. Stir to combine. Heat to a boil over high heat; reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Have ready hot, sterilized jars and their lids. Ladle the hot relish into the jars, leaving 1/4 -inch of space at the top. Remove any air bubbles. Wipe the rims clean; seal tightly with the lids. Process the jars in a boiling water bath 10 minutes. Cool jars; test seals. Store. If the seal has failed during processing, refrigerate the jar up to 1 month.
Nutrition information per 2 tablespoons:
Calories49Fat0 gSodium193 mg
Carbohydrates12 gSaturated fat0 gProtein1 gCholesterol0 mgDietary fiber1 g
BEET AND GINGER RELISH
Makes: 21/4 cups.
Note: A recipe from the new "Forgotten Skills of Cooking," by Darina Allen. The relish can be refrigerated for about 2 months. Serve cold.
• 8 oz. onion, chopped
• 3 tbsp.butter
• 3 tbsp. sugar
•1/2 tsp. salt
• Freshly ground pepper
• 1 lb. raw beets, peeled, grated
• 1 piece (1/2 -in. long) fresh ginger root, grated
• 1/2 c. red wine
• 2 tbsp. sherry vinegar
Directions
Combine onions and butter in a nonreactive saucepan; cook over medium-low heat until onions are very soft, about 10 minutes. Stir in the sugar, salt and pepper. Add beets, ginger, red wine and vinegar; cook over low heat 30 minutes.
Spoon relish into sterilized jars, seal, let cool. Refrigerate.
Nutrition information per 2 tablespoons:
Calories37Fat2 gSodium79 mg
Carbohydrates5 gSaturated fat1 gProtein0 gCholesterol5 mgDietary fiber1 g
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