Relish - As A Verb: “Enjoy or Take
Great Pleasure in an Experience”

The dictionary describes the word “relish” in verb form as “to enjoy or take great pleasure in an experience.” As a noun, it is “a food- spiced side dish or accompaniment to food, for example pickled or fresh vegetables with chili.”

Last week’s column introduced a couple of “relish” recipes and I was shocked by the response it received, with requests to “find more,” and so I have.

As a younger gal, relish was not something I would admit to liking, but as we have all learned, age does funny things to us. I remember my mother and grandmother making relish – which, to me just looked like a bunch of vegetables chopped up together in a tangy juice, poured in jars and set on the shelf between pickles and kraut, opened up to eat with pinto beans. It is that, and more, I have learned.

I know there is an urgency in the life of a gardener – gotta get it while the gettin’s good, so hopefully, these easy recipes for “relish” will make good use of a few tomatoes, cabbage heads and corn while they are still fresh from the garden. I hope you “enjoy and take great pleasure in the experience.”

Hamburger Relish

1 peck ripe tomatoes
4 large peppers
4 large onions
1 cup salt
1 qt. vinegar
2 lbs. sugar
3 Tbs. celery seed
3 Tbs. mustard seed

Peel tomatoes and chop with onions and peppers; add salt. Let drain 24 h ours in a cloth bag. Then empty into a large pan, add sugar, vinegar, mustard and celery seed. Heat and put into jars. May need a few minutes in hot water bath if jars do not seal.

Corn Relish

2 small cabbages
5 onions
10 ears corn
4 Tbs. salt
4 Tbs. flour
1 ½ cup sugar
3 hot peppers
4 cups vinegar
3 Tbs.mustard

Cook corn; cool and cut from cob. Add chopped cabbage, onions and peppers. Mix dry ingredients; add vinegar. Pour over vegetables and simmer for 40 minutes. Pour into hot jars and seal.

Refrigerated Sweet Onion Relish

2 to 3 tsp. vegetable oil
4 ¾ cups chopped Vidalia or other sweet onion
1 ½ cups thinly sliced Vidalia or other sweet onion
1/3 cup chopped celery
½ cup sugar
¼ tsp. salt
½ tsp. celery seeds
1/8 tsp. pepper
½ cup cider vinegar
¼ cup water
2 oz. diced pimiento (1 jar), drained

Heat oil in large skillet over medium heart. Add onions and celery; sauté for 10 minutes, or until tender. Stir in sugar and remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, for 25 minutes, stirring often.

Let cool. Spoon into a bowl; cover and chill for 8 hours.
Serves 4 to 6.

Table-Top Grape Tomato Relish

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1 small red onion, cut into ½ -inch wedges
12 cloves garlic, peeled
½ cup olive oil
¼ cup red wine vinegar
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ cup fresh oregano, basil, or marjoram leaves

Heat oven to 400° F. Line 2 shallow roasting pans with parchment paper or foil. Arrange the tomatoes in one pan and the onion and garlic in the other. Drizzle both with oil and vinegar, season with salt and pepper; toss to coat.

Roast until the tomatoes split (20 minutes) and the onion and garlic have softened (25 minutes). Transfer the tomatoes, onion, garlic, and some of the juices to a bowl. Adjust seasoning, if desired. Add herbs and toss.

Let cool. Cover and refrigerate for at least 3 hours. Serve cold or at room temperature. Makes 2 cups.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.