Best 3 Autumn Harvest Relish Recipes

Indulge in the vibrant flavors of autumn with our collection of delectable harvest relish recipes. From the classic sweet and tangy relish to unique variations bursting with unexpected flavors, this article offers a delightful journey for your taste buds.

Embark on a culinary adventure as we guide you through the art of crafting the perfect relish. Discover the secret to achieving the ideal balance of flavors, textures, and colors that will transform your meals into unforgettable culinary experiences.

Our recipes cater to diverse preferences, ensuring there's something for every palate. Craving a traditional relish? We've got you covered with our classic recipe that captures the essence of autumn's bounty. For those seeking a spicy kick, our zesty jalapeño relish will add a fiery touch to your dishes. And if you're looking for a sweet and tangy relish with a twist, our apple-cranberry relish is a delightful symphony of flavors.

Prepare to elevate your meals with these versatile relishes that complement a wide range of dishes. From grilled meats and roasted vegetables to cheese platters and sandwiches, these relishes will add a burst of flavor and elevate your culinary creations. So, gather your ingredients, don your apron, and embark on a delicious journey into the world of autumn harvest relishes.

Let's cook with our recipes!

AUTUMN PEPPER RELISH

Autumn Pepper Relish image

This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Time 1h40m

Yield 8 half-pints.

Number Of Ingredients 10

Ingredients

8 medium sweet red peppers (about 3 pounds)
6 jalapeno peppers
4 medium Granny Smith apples (about 1-1/4 pounds)
2 medium pears (about 1 pound)
1 medium onion
3 tablespoons canning salt
2 cups white vinegar
2 cups sugar
1 cup packed brown sugar
3/4 teaspoon fennel seed

Steps:

Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels., In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened., Carefully ladle hot mixture into 8 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

END OF GARDEN RELISH

End of Garden Relish image

We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Time 1h5m

Yield 6 pints.

Number Of Ingredients 9

Ingredients

7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 tablespoons salt
5 cups sugar
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Steps:

Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROASTED AUTUMN HARVEST SALAD

Roasted Autumn Harvest Salad image

Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 bunches arugula, trimmed and washed well (6 cups)
Shallot Vinaigrette for Roasted Autumn Harvest Salad
1/4 cup extra-virgin olive oil
8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
8 shallots, peeled and cut in half if large
4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
6 long carrots, scrubbed well or peeled, halved lengthwise
Coarse salt and freshly ground pepper
2 tablespoons fresh rosemary leaves (from 2 sprigs)

Steps:

Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

Tips:

Choose the right vegetables: Use fresh, ripe vegetables for the best flavor and texture. Vegetables that are in season will be more flavorful and less expensive.
Chop the vegetables evenly: This will help them cook evenly. If you are using a food processor, be careful not to over-process the vegetables, as this can make the relish too mushy.
Use a variety of vegetables: This will give the relish a more complex flavor and texture. Some good vegetables to use include carrots, celery, onions, peppers, and cucumbers.
Add some spices and herbs: This will help to flavor the relish. Some good spices and herbs to use include salt, pepper, garlic, dill, and mustard seeds.
Let the relish sit for a while before serving: This will allow the flavors to meld together. You can store the relish in the refrigerator for up to two weeks.

Conclusion:

Autumn Harvest Relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a topping for burgers and hot dogs, or as a side dish for grilled chicken or fish, Autumn Harvest Relish is sure to be a hit. So next time you are looking for a way to add some extra flavor to your meals, give this recipe a try.