Kick off your summer cookouts and backyard barbecues with a refreshing and tangy condiment that's sure to elevate any grilled dish – Summer Refrigerator Relish. This delightful relish is a symphony of flavors, combining the crispness of cucumbers, the sweetness of onions, and a hint of spicy heat from jalapeños. Its versatility makes it a perfect accompaniment to grilled meats, fish, burgers, and hot dogs, adding a burst of flavor to every bite. With just a few simple ingredients and minimal preparation, you can whip up this relish in no time, making it an easy and convenient addition to your summer gatherings.
In this comprehensive guide, we'll provide you with three variations of Summer Refrigerator Relish, each offering a unique twist on this classic condiment. From the classic Sweet Summer Refrigerator Relish, featuring a harmonious blend of sugar and vinegar, to the tangy and spicy Hot Summer Refrigerator Relish, infused with the fire of habaneros, and the chunky and flavorful Cowboy Candy Refrigerator Relish, bursting with the goodness of bell peppers and pineapple, we have a recipe for every taste preference. So, get ready to embark on a culinary adventure as we explore the world of Summer Refrigerator Relish, transforming your meals into unforgettable flavor experiences.
SUMMER REFRIGERATOR RELISH
This crunchy veggie relish takes just 20 minutes of prep time and serves as the perfect topper to hot dogs or as a colorful condiment at any summer picnic.
Provided by By Betty Crocker Kitchens
Categories Condiment
Yield 24
Number Of Ingredients 8
Steps:
- Mix all ingredients in large bowl. Spoon into 1-quart jar and 1-pint jar.
- Cover and refrigerate at least 24 hours but no longer than 2 weeks.
Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 150 mg
SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
Steps:
- In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
- Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
- Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
SQUASH RELISH
Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.
Provided by mbrancherwife
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h55m
Yield 192
Number Of Ingredients 10
Steps:
- Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
- Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
- Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g
END-OF-SUMMER RELISH
My family loves this relish and wants it on the table for every meal. My garden can barely keep up with demand.-Vivian Conner, Serbring, Florida
Provided by Taste of Home
Time 1h45m
Yield 12 cups.
Number Of Ingredients 12
Steps:
- In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid., In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 456mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 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 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE PICKLE RELISH
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish
Provided by Ian Knauer
Categories Onion Backyard BBQ Vinegar Cucumber Simmer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
- Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
REFRIGERATOR CORN RELISH
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
- In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams
ON-SALE REFRIGERATOR RELISH
Joan Cooneys recipe for refrigerator pickles #36429 made me remember this one. Well I can't help it, I like Pickles.I also have this other bad habit of being unable to bypass the bargain bin at the market. 2 Red and 2 Green Bell Peppers and a big Cucumber only 99 cents. What would you do?? Right,, and grab another big Cucumber and a sweet Onion while I was at it. Now I got them home and what can I do with them. Relish,,, Heh.... Sweet relish for burgers and meatloaf and such. The cookwoof strikes again.
Provided by T. Woolfe
Categories Free Of...
Time P1DT15m
Yield 1 quart
Number Of Ingredients 12
Steps:
- Split, de seed the Cucumbers, cut up the Onion and drop them in the food processor to chop.
- Put the result in a container with 2 1/2 Tbs of kosher salt in the fridge overnight.
- Next mornin rinse and drain let them sit in the colander a half hour or so.
- Split, de seed and put the peppers in the food processor to chop.
- Drain without rinsing.
- In a NONreactive pan put the Vinegar, Sugar, spices bring to a boil stirring constantly tll the Sugar is disolved.
- Add the Peppers, Cucumber, and Onion, turn the fire down and simmer for about 12 min stirring occasionally.
- At about 10 min, take a bit in a spoon and set it in your freezer to cool fast, shouldn't take but a min.
- Check it for salt cold.
- It tastes different from hot.
- you're happy, ladle it hot into jars,you'll have a bit over a quart to work with.
- If you want to seal and hot water process, you can put them in the pantry.
- Or just cap a quart in the back of the fridge.
Nutrition Facts : Calories 998, Fat 5.5, SaturatedFat 0.8, Sodium 17512.3, Carbohydrate 210, Fiber 16.4, Sugar 169.7, Protein 12.6
YELLOW SQUASH RELISH
This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!
Provided by Robin Grover
Categories Other Sauces
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Shred squash, onions, and both peppers into a large mixing bowl.
- 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
- 3. Drain-strain and rinse quickly under cold water. Drain well.
- 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
- 5. Let stand 3 minutes, add vegetables and stir.
- 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
- 7. Allow to cool; can or refrigerate as desired.
Tips:
- Select Fresh Vegetables: Choose firm, blemish-free vegetables at their peak ripeness for the best flavor and texture in your relish.
- Clean and Prepare Properly: Wash and dry the vegetables thoroughly before chopping or slicing them. Uniformly sized pieces ensure even cooking and pickling.
- Use a Food Processor Wisely: If using a food processor to chop the vegetables, pulse them in short bursts to maintain some texture and prevent them from becoming mushy.
- Experiment with Different Herbs and Spices: Feel free to adjust the seasonings and herbs in the recipe to suit your taste preferences. Common additions include dill, celery seeds, mustard seeds, or a touch of heat from chili peppers.
- Sterilize Jars and Lids: To ensure a safe and long-lasting relish, sterilize the jars and lids by boiling them in water for 10 minutes before filling them.
- Process the Relish Properly: Follow the recommended processing time and method (water bath or pressure canning) to ensure the relish is properly preserved and safe for consumption.
- Let the Relish Mature: Allow the relish to mature for at least two weeks before enjoying it. This aging process allows the flavors to meld and develop fully.
Conclusion:
With careful preparation, attention to hygiene, and a touch of creativity, you can create a delicious and versatile summer refrigerator relish that adds a burst of flavor to your favorite dishes. From hot dogs and hamburgers to salads, sandwiches, and even cheese platters, this relish is a perfect condiment to elevate your culinary creations. Whether you enjoy it fresh from the refrigerator or preserve it for later, your homemade relish will surely become a cherished addition to your summer meals. Experiment with different vegetable combinations, seasonings, and herbs to discover your own unique relish recipe that reflects your personal taste and preferences. Happy pickling!
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