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


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:

Calories 11 Fat 0 g Sodium 100 mg

Carbohydrates 2 g Saturated fat 0 g Protein 0 g Cholesterol 0 mg Dietary fiber 0 g


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


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:

Calories 49 Fat 0 g Sodium 193 mg

Carbohydrates 12 g Saturated fat 0 g Protein 1 g Cholesterol 0 mg Dietary fiber 1 g


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


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:

Calories 37 Fat 2 g Sodium 79 mg

Carbohydrates 5 g Saturated fat 1 g Protein 0 g Cholesterol 5 mg Dietary fiber 1 g