Tuesday, August 19, 2014

Odds-N-Ends Quick Relish-Small Batch, No Canning Required

My determination to use everything in the little planter garden this year has led me to the last of the green tomatoes. I wanted to whip up a small batch of Chow Chow Relish for some grilled sausage sandwiches and this is very tasty! I'd call it a medium relish, just a tad puckery, just a tad sweet, with nothing hot added. Really??? I debated about chopping up a jalapeno but decided to make a relish that would be good for a crowd. Don't hesitate to use up the last little bit of goodies from the garden by making this Odds-N-Ends Quick Relish folks:@)
The idea was to keep things as simple as possible, so I went with even amounts of produce. If you want it a little more sour, add more vinegar. Like a sweeter relish, add more sugar... Since this is a refrigerator recipe there's more wiggle room. Don't want to add corn-sub cauliflower, carrots, or just add more cabbage. Taste it as it cooks, if you think some crushed hot pepper flakes would be good-add them. Did Granny's relish have more celery seed? Well you know how I feel about Granny's cooking-by all means add more! You get the idea...

Odds-N-Ends Quick Relish-No Canning Required
1/2 C chopped onion
1/2 C chopped green pepper, add some red pepper if you have it
1/2 C chopped cabbage
1/2 C chopped green tomatoes
1/2 C corn-I used frozen
1/4 C cider vinegar
3 Tblsp sugar
1/2 tsp mustard seed
1/8 tsp celery seed
1/4 tsp turmeric
1/2 tsp salt
few grinds of fresh black pepper
  • Toss everything into a pot, bring to a boil, reduce to a simmer and cook until just about all of the liquid is gone (approx 45 minutes). Stir often. Allow to cool, store in a covered jar or bowl in the fridge. I got about 1 1/2 C of relish. I don't know how long the Food Police say this will be good for, I don't expect it to last past Sunday dinner:@)
Have a happy day!
My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage

I'm Joining:
Full Plate Thursday

19 comments:

  1. You're so good about using up all your bits and pieces of produce, Lynn. I like the idea of a small batch, and no canning required. The burst of corn is a great idea, too. Your little garden in the pot was an excellent source of veggies for you this summer.

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  2. This looks and sounds like the chow-chow that my grandmother made.

    Best,
    Bonnie

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  3. Looks like Chow Chow for sure in which I love. Hugs and blessings, Cindy

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  4. I love "what's in the fridge [or garden] recipes" Lynn, and the sausage sandwich sounds pretty good too, what an awesome supper!
    Jenna

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  5. I really like your approach to this recipe and personally I wouldn't change a thing, although t's nice to be able to change it up at will.
    Sam

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  6. I bet that would be good with your grilled sausage!

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  7. I like your no-canning pickle and relish recipes! Right up my alley!!!

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  8. Lynn, I bet nothing goes to waste in your fridge or pantry. I wish that was the case with me *sigh*. Love the addition of the corn!

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  9. You are so creative! This does sound good. xo

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  10. We love condiments like this. It wouldn't last long in my house either.

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  11. A delicious way to use up all of those bits and pieces! I can see this on a bratwurst!

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  12. You are so good at using everything. Any ideas for an abundance of dill?

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  13. Yum, this makes my mouth water and added to some sausage? Wow! You are always having such yummy meals.

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  14. ahhh, this sounds great...and reminds me of a Corn relish that I haven't made in years. Gonna go find that recipe.
    Hope all is good in your world....:)

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  15. Hi Lynn,
    This sounds awesome and the best kind with all the end of season veggies! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

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  16. Very nice. Love this end of summer put it all together relish. Thanks for sharing.

    Velva

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