Homemade Relishes for the Festive Holidays

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Marinated Olives


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


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


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


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


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 weeks.

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