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Archive for the ‘Pickles & Relishes’ Category

postheadericon Super Simple No Cook Cranberry Relish

Okay, I admit it. As a kid (well, um, as an adult, too…) I was always entertained by the jellied cranberry sauce in a can. Especially when it is released from its tin as a whole log and sliced in rounds to be served up along side “the bird” at holiday meals.  But, my tastes did grow up (some) and I sometimes want something a bit more, shall we say “complex”  in my holiday cranberry offerings.  This super simple, no cook  fresh Cranberry Relish takes the sweet/sour flavors we love in the Coal Region and Pa. Dutch country and brings them together in a side that takes advantage of plentiful fresh cranberries in grocery stores during the final months of the year.  Buy some extra bags when you see them, they freeze beautifully and will allow you to make this relish all year round (goes great with Easter Ham). This relish is no-cook, quick to make, and delicious.

No Cook Cranberry Relish

Super Simple No Cook Cranberry Relish

Ingredients

  • 4 cups fresh, uncooked cranberries
  • 1 orange, unpeeled
  • 1-3/4 cups granulated sugar
  • 1/2 cup coarsely chopped walnuts (if desired)

Instructions

  1. Place cranberries and orange in food processor or food grinder. Process until fine.
  2. Stir in sugar and walnuts(if using nuts). Combine well.
  3. For best flavor, refrigerate for 24 hours before serving, stirring several times.
http://www.acoalcrackerinthekitchen.com/2018/09/26/super-simple-no-cook-cranberry-relish/

 

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postheadericon Pa. Dutch Pepper Cabbage

A sweet and sour side dish, this features a German, Pa. Dutch, and Coal Region favorite — cabbage — but this time it is not in a creamy dressing as in Cole slaw, but a sweet/sour clear syrup dotted with colorful specs of sweet bell peppers. Some purists use only green pepper, I use a mix of red and green…I like the look!  Some people add some onion, celery, or even carrot, I do not.  I’m “sorta” purist!

This lasts a long time in the refrigerator thanks to the vinegar content.  I love to serve it with many dishes including my Pa. Dutch Chicken Pot Pie.   It’s great to take to a potluck or picnic because it contains no mayonnaise. You want your cabbage and veggies finely chopped like in the photo. You can use a box grater to prep by hand or a food processor, but if using the processor, do in small batches to avoid ending up with a mushy mess of watery veggies.

Pa. Dutch Pepper Cabbage

Pa. Dutch Pepper Cabbage

Ingredients

  • 1 - 2 pound head cabbage, quartered and core removed
  • 1 large sweet red bell pepper, quartered and seeded
  • 1 large green bell pepper, quartered and seeded (OR use all green bell pepper)
  • Dressing:
  • For the sweet and sour dressing:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon celery seed
  • 3/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/8 teaspoon coarsely-ground black pepper or to taste

Instructions

  1. Cut the cabbage into 4 quarters, remove the core from each quarter, then coarsely chop each quarter into smaller pieces to aid in grinding nicely in the processor . Working in batches, place one quarter of the coarsely-chopped cabbage in the work bowl of a food processor fitted with a steel blade. Using a series of 25 -30 rapid on-off pulses, process to a fine chop. Transfer cabbage to a large baking pan that has been lined with parchment paper and a few layers of paper towels and refrigerate for about an hour to drain.
  2. Prep the bell peppers as directed, and, in two batches, using a series of 15 rapid on-off pulses, process them to a fine chop. Place chopped peppers on a paper towel lined plate and refrigerate for about an hour to drain.
  3. Place the cabbage and peppers in a large bowl. In a bowl, stir all of the dressing ingredients together.
  4. Pour the dressing over the cabbage and peppers and stir thoroughly. Cover the bowl with plastic wrap and refrigerate, several hours or preferrably overnight, giving it a stir whenever it's convenient.
http://www.acoalcrackerinthekitchen.com/2018/09/19/pa-dutch-pepper-cabbage/

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postheadericon Easy Zucchini Relish

We love to “put things up” (preserve) in the Coal Region. A frugal bunch of folks, we put every zucchini to use that comes from the garden and this relish will be a taste of summer all year round for you and your family.  Got lots of zucchini? Make lots of relish, dress up the jars, and give them as holiday gifts from your heart and kitchen!

Easy Zucchini Relish

 

Easy Zucchini Relish

Ingredients

  • 5 T. kosher salt
  • 12 cups zucchini, washed, un-peeled and grated (smaller zucchini yield less seeds)
  • 4 cups onions, grated
  • 1 large sweet green bell pepper, grated
  • 1 large sweet red bell pepper, grated
  • 2-1/2 cups white vinegar
  • 6 cups white sugar
  • 1 T dried mustard (Coleman's for example)
  • 1-1/2 T celery seed
  • 2 tsp ground nutmeg
  • 3/4 tsp turmeric
  • 1 T cornstarch

Instructions

  1. Put salty over vegetables in large bowl, mix well. Let stand overnight.
  2. Rinse with cold water, drain in colander.
  3. In large kettle or pot, mix vinegar, sugar, spices, and cornstarch. Cook until it starts to thicken.
  4. Add grated vegetables and mix well. Bring back to boil, turn down heat, cook slowly for 30 minutes.
  5. Ladle into prepared canning jars, seal. Process in hot water bath 10 minutes for locations in altitudes below 1000 ft., add 5 minutes for each 1000 ft above sea level.
  6. Check seal and store.
http://www.acoalcrackerinthekitchen.com/2018/09/10/easy-zucchini-relish/

For more information on high acid foods and the basics of water bath canning, visit https://www.freshpreserving.com/waterbath-canning.html

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postheadericon PA Dutch Red Beet Eggs

Also known in some places as “pickled eggs”, these are well known in the Coal Region, thanks to the Pa Dutch influence in the county.  Every recipe is a little different but these are easily adaptable to fit your taste.  Want them a little more sweet? Increase the sugar.  More “zippy”? Decrease the sugar. Skip the spices altogether or add just a cinnamon stick, some ground clove or allspice or use pickling spice mix. Add finely sliced onions or not…the choice is yours! Many grocery stores now sell already cooked and peeled eggs for those who do not feel like cooking and peeling hard-boiled eggs. For a primer on how to cook hard-boiled eggs, visit http://dish.allrecipes.com/how-to-boil-an-egg/

Don’t rush into eating these for several days. You want the lovely purple color of the juices to make their way into the egg white. Three days minimum is the norm. I personally like to let them sit longer – until the purple makes its way entirely to the yolk.

Red Beet Eggs

PA Dutch Red Beet Eggs

Ingredients

  • 2 1-pound cans tiny whole beets, drained with juices reserved
  • 1 small onion, halved and thinly sliced into half-moons (optional)
  • 12 hard-cooked eggs, peeled
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1-1/2 teaspoons salt
  • dash of pepper
  • OPTIONAL:
  • 6 whole cloves or some pickling spice, cinnamon stick, etc. Your choice!

Instructions

  1. In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
  3. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.
  4. Cook's Hint: Use these for making deviled eggs using your favorite deviled egg recipe. I have been doing this for years and people LOVE them!
http://www.acoalcrackerinthekitchen.com/2018/09/10/pa-dutch-red-beet-eggs/

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postheadericon Copper Pennies

Great summer salad and a traditional sweet/sour taste with Pa. Dutch roots, Copper Pennies will have family members who “don’t like carrots” quickly changing their minds! Great portable dish for a potluck or picnic! Keeps well in the fridge for several weeks.

Copper Pennies

Copper Pennies

Ingredients

  • 2 pounds carrots, sliced
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/3 cup vegetable oil
  • 1/2 cup distilled white vinegar
  • 2/3 cup white sugar

Instructions

  1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  2. In a mixing bowl combine the celery, green pepper, carrots and onion.
  3. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes.
  4. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
http://www.acoalcrackerinthekitchen.com/2018/09/08/copper-pennies/

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postheadericon Amish Mustard Eggs

If you have not tried these but you like red beet eggs, I suggest you give them a try. I had them for the first time decades ago and was skeptical as to whether I would like them but I truly did! I let them sit so the yellow goes completely through the white of the egg and meets up with the yolk.

Amish Mustard Eggs

Pickled Mustard Eggs

Ingredients

  • 12 hard boiled eggs
  • 1 thinly sliced medium sweet onion
  • Mustard Pickling: 4 cups water
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 tbsp. kosher salt
  • 3 tbsp. prepared mustard
  • 1 tbsp. mustard seed
  • 2 tsp. turmeric - OPTIONAL

Instructions

  1. Combine above ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool.
  2. Place hard boiled eggs and sliced onions in lidded jar/container. Pour mustard pickling mixture over eggs and onions. Place in refrigerator for 10-14 days.
  3. Give a swish every day to make sure everything is coated.
http://www.acoalcrackerinthekitchen.com/2018/09/08/amish-mustard-eggs/

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postheadericon Sauerkraut Relish

4th of July is cook-out time in the coal region. Here is a relish that fits right in to the Coal Region/Pa Dutch influence of our area. Cayenne optional! You will find yourself using it for topping lots of foods.

Sauerkraut Relish

Sauerkraut Relish

Ingredients

  • 1 cup sauerkraut - rinsed and drained
  • 1/4 cup dill relish or chopped dill pickle
  • 1 tbsp. chopped pimento
  • 2 tbsp. prepared mustard
  • 1 1/2 tbsp. brown sugar (can sweeten to your taste)
  • 1/2 tsp. caraway seed
  • pinch of black pepper
  • pinch of salt

Instructions

  1. Add all to saucepan. Stir well, bring up to simmer and cook for 1 minute. Remove from heat, cool and refrigerate for at least 1-2 hours.
http://www.acoalcrackerinthekitchen.com/2018/09/08/sauerkraut-relish/

 

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