Best 10 Citrus Cucumber Relish Recipes
Citrus cucumber relish is a refreshing and tangy condiment that adds a bright and flavorful touch to a variety of dishes. It's a perfect accompaniment to grilled meats, fish, and poultry, and it can also be used as a topping for salads, sandwiches, and wraps.
Check out the recipes below so you can choose the best recipe for yourself!
CUCUMBER RELISH
This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make
Provided by Brenda Hall
Categories Vegetable
Time 5h5m
Yield 5-6 Pints
Number Of Ingredients 10
Steps:
- Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
- Sprinkle with salt.
- Cover with cold water, let stand 4 hours.
- Drain thoroughly in colander, press out all excess liquid.
- Combine sugar, vinegar, celery seed,& mustard seed.
- Bring to a boil, stirring until sugar is dissolved.
- Stir in drained vegetables, simmer 10 minutes.
- Pack into jars to within 1/2 inch of the top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 10 minutes.
- Yield 5-6 pints.
Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3
ROASTED CITRUS RELISH
Categories Sauce Thanksgiving Grapefruit Lemon Orange Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20-30 minutes; let cool.
- Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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 pint jars for 10 minutes.
- Remove the jars from the stockpot 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 a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
- Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot 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 a cool, dark area.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
CITRUS CRANBERRY RELISH
This special relish is a wonderful side dish for turkey or ham. I especially appreciate it during the hectic holiday season because it can be made ahead of time and refrigerated until serving. -Julie Wesson of Hainesville, Illinois
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.
Nutrition Facts : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH
This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.
Provided by Jamie Oliver
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.
CITRUS CUCUMBER RELISH
Steps:
- Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours. Recipe By :TOO HOT TAMALES SHOW #TH6111 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak
Nutrition Facts : Calories 193 calories, Fat 1.17397500093888 g, Carbohydrate 46.5428500186653 g, Cholesterol 0 mg, Fiber 6.57700005020462 g, Protein 4.6040500031536 g, SaturatedFat 0.26774000028224 g, ServingSize 1 1 Serving (366g), Sodium 13.805000012672 mg, Sugar 39.9658499684607 g, TransFat 0.30217750004032 g
CUCUMBER RELISH
The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.
Yield makes about 1 quart
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
- Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.
CUCUMBER RELISH
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
- Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.
UNCOOKED DILL CUCUMBER RELISH
Make and share this Uncooked Dill Cucumber Relish recipe from Food.com.
Provided by rick2978
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Chop cucumber fine or food chopper, let drain in colander for about 1 hour, dry with tea towel or paper towel.
- Add ingredients mix well and store in refrigerator for about a week.
- Tip: if you want it sweet add 1 cup of sugar.
Nutrition Facts : Calories 51.7, Fat 0.4, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 11.8, Fiber 1.8, Sugar 5.2, Protein 2
Tips:
- Select the freshest cucumbers and citrus fruits: Crisp cucumbers and flavorful citrus fruits are key to a delicious relish. Choose firm, brightly colored cucumbers that are free of blemishes. For the citrus fruits, look for heavy fruits with smooth, unblemished skin.
- Use a variety of citrus fruits: Don't limit yourself to just one type of citrus fruit. A combination of oranges, lemons, limes, and grapefruits will add a complex and vibrant flavor to your relish.
- Don't overdo the sugar: Citrus fruits are naturally sweet, so you don't need to add a lot of sugar to your relish. A small amount of sugar will help to balance the flavors, but too much will make your relish too sweet.
- Let the relish rest before serving: After you've made your relish, let it rest for at least an hour before serving. This will allow the flavors to meld and develop.
- Store the relish properly: Citrus cucumber relish will keep for up to 2 weeks in the refrigerator. Store it in a covered container to prevent it from drying out.
Conclusion:
Citrus cucumber relish is a refreshing and versatile condiment that can be used to add a pop of flavor to a variety of dishes. It's perfect for grilled meats, fish, and poultry, and it also makes a great addition to sandwiches, wraps, and salads. So next time you're looking for a way to brighten up your meal, give citrus cucumber relish a try. You won't be disappointed!
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