Homemade Relish Recipes

Enhance any holiday table with one of these flavorful relishes. Label your gift jars and add a pretty holiday greeting sticker. Marinated Olives Ingredients 2 jars (about 7 ounces each) large green olives 2 cans (about 7 ounces each) ripe olives ¾ cup vegetable oil 3 tablespoons vinegar 1 tablespoon lemon juice 10 peppercorns, crushed 3 cloves garlic, minced • Drain olives then transfer to a large jar. • Mix remaining ingredients and pour over olives. • Cover and refrigerate 10 to 12 hours; shake olives occasionally to coat evenly. • When transferring to gift jars, divide olives and liquid evenly. Olives can be stored in refrigerator for two weeks. • Drain well before serving. Mexican Relish Ingredients 2 medium tomatoes, finely chopped 1 medium onion, chopped (about ½ cup) 1 small clove garlic, finely chopped 1 canned jalapeño chili, seeded and finely chopped ½ teaspoon jalapeño chili liquid (from jalapeño chili can) 1 tablespoon finely snipped cilantro (optional) 1 tablespoon lemon juice 1 ½ teaspoons vegetable oil ½ teaspoon dried oregano • Mix all ingredients. • Fill into jars. Relish can be kept in covered jars up to one week. Cranberry Orange Relish Ingredients 1 quart raw cranberries 1 whole orange (chunked first if you use the blender) 2 cups sugar • The day before serving, grind together, in the blender or otherwise, the cranberries and the orange • Mix in the sugar. • Store it in covered jars in the refrigerator till party time. Mushroom Relish Ingredients 8 ounces mushrooms, sliced ½ cup olive or vegetable oil 2 tablespoons vinegar 2 tablespoons lemon juice ½ teaspoon salt ½ teaspoon dried basil leaves ¼ teaspoon dried mustard 1/8 teaspoon cayenne pepper 1 clove garlic, crushed • Place mushrooms in shallow glass dish. • Shake remaining ingredients in tightly covered glass jar: Pour over mushrooms • Cover and refrigerate at least 2 hours. Drain before serving. • Sprinkle with parsley if desired. Peppery Relish Ingredients 3 pound carrots cut into ½-inch slices 2 green bell peppers, chopped 2 medium onions, sliced 1 can condensed tomato soup ½ cup sugar 2/3 cup vinegar ½ cup vegetable oil 1 teaspoon salt 1 teaspoon Worcestershire sauce ½ teaspoon cayenne pepper ½ teaspoon dry mustard ½ teaspoon dried dill weed • Cook carrots in 1 inch salted water (1/2 teaspoon salt to 1 cup water) until crisp-tender, 8 to 10 minutes, drain. • Add bell peppers and onions. • Heat remaining ingredients to boiling, stirring occasionally. Remove from heat; cool for 5 minutes. Pour over vegetable. This can be kept refrigerated up to three w