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[Cal, do these need to be processed? or are they freezer/refrig relishes and not meant to keep for long?
granny]

http://thesurvivalpodcast.com/forum/index.php?topic=7007.0

Assorted Relish recipes
« on: July 13, 2009, 12:01:14 AM »

Relish

12 large cucumbers or 12 c. zuchini

4 large onions
2 green peppers
2 red peppers (sweet) or 1 jar of pimentos
4 tsp of mustard seed
4 tsp of celery seed
2 tsp of salt
1/2 tsp of cloves
3 tsp of tumeric (tumerie?? hard to read)
5 c. sugar
1 Qt. vinegar

**Coursly grind cucumbers, onions & peppers. Boil for 15 minutes in 2 Qt. water. Drain & add sugar, vinegar & spices. Boil for 20 minutes. Put in jars and seal. (no canning info given)

Corn Relish

18 ears sweet corn
2 large green peppers
2 sweet red peppers
1 small cabbage
4 onions
1 cup chopped celery
1 quart vinegar
2 cups brown sugar
2 tablespoons salt
3 tablespoons mustard

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot sterilized jars and seal. Makes 5 pints.

Dixie Relish

1 pint chopped sweet green peppers
1 pint chopped sweet red peppers
1 quart chopped cabbage
1 pint white onions
2 tablespoons salt
4 tablespoons mustard seed
2 tablespoons celery seed
3 or 4 whole hot red peppers
¾ cup sugar
1 quart vinegar

Soak whole green and red peppers in brine for 24 hours, using 1 cup salt to 1 gallon water. Take from the brine and let stand in clear, cold water, from 1 to 2 hours. Drain well, cut open, removed seeds and white sections, and chop the peppers. Put cabbage and onions through food chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, whole peppers, sugar and vinegar. Let the mixture stand overnight. Drain, and heat the liquid. When hot add the other ingredients and cook for 10 minutes. Seal in clean, hot jars. Makes about 5 pints. Hot peppers may be omitted.

Pepper Relish

12 red peppers
12 green peppers
12 onions, peeled
2 cups vinegar
1 ½ cups sugar
2 tablespoons salt

Split the peppers and remove the seeds. Chop peppers and onions coarsely, cover them in boiling water and let stand for 5 minutes. Drain. Combine remaining ingredients and boil for 5 minutes, add vegetables and boil together 10 minutes. Pack in hot sterilized jars; seal. Makes 2 pints.

Beet Relish

4 cups chopped cooked beets
4 cups chopped cabbage
½ cup grated horse-radish
2 teaspoons salt
¼ teaspoon pepper
2 cups vinegar
1 cup sugar

Combine the beets, cabbage and horse-radish and season with salt and pepper. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until vegetables are tender. Seal in hot sterilized jars. Makes 5 pints.

Quick Beet Relish

2 cups chopped, pickled beets
5 tablespoons horse-radish
1 cup chopped red cabbage
vingar from pickled beets
Salt and pepper
Mustard

Mix beets, horse-radish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt, pepper and a little dry mustard. Toss together and serve immediately or heat to boiling and seal in jars. Makes 1½ pints.

*If desired, omit red cabbage and add 2 oranges, seeded and ground or chopped, including rind.

Find Pickled Beet recipe here http://thesurvivalpodcast.com/forum/index.php?topic=7008.0