Belgourmet's World Famous Condiment Recipes
Condiments Recipes

Condiments and Relish Recipes

Vidalia Onion Relish

for 2 servings :

3 4 thinly sliced Vidalia onions
1 c. sugar
1/2 c. cider vinegar
2 c. water
1/2 c. lowfat or fatfree mayonnaise
1 tsp. celery salt

Marinate onions in marinade for at least 2 hours in refrigerator.
Drain well and mix with dressing. Serve as an hors d'oeuvre on
crackers or as a substitute for coleslaw. Keeps well for 24 48 hours

Tomato Relish

for 2 servings:
18 ea Firm Ripe Tomatoes
1 ea Stalk Celery
4 ea Med. Onions
2 ea Sweet Green Peppers
2 ea Sweet Red Peppers
1/3 c Salt
1/2 ts Ground Cloves
2 ts Cinnamon
1/2 ts Black Pepper
2 tb Mustard Seed, Tied In Bag
1 1/2 c Apple Cider Vinegar

Peel tomatoes, then chop into small pieces. Chop celery,
onions, and peppers into fine pieces. Mix together the vegetables and
salt. Place in refrigerator overnight. Drain thoroughly in the
morning. Combine sugar, spices and vinegar, making sure the sugar is
dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes.
Add vegetables and return to a boil. Simmer for 10 more minutes,
stirring occasionally. Remove cheesecloth bag holding mustard seeds.
Spoon into hot sterilized jars and seal.


2 quarts of tomatoes, sliced
2 onions, sliced
Cook together and rub through a sieve. Add the following ingredients:

2 cups vinegar
1 tablespoon cinnamon
2 cups sugar
1 tablespoon salt
1 tablespoon mustard
1 tablespoon pepper
1 tablespoon of cloves
Cook one hour, bottle and seal.


Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of
sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut
fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch
of cayenne pepper. Boil until it gets thick like jam; pour into
glasses or crocks, and seal with paraffin. This is delicious served
as a relish with hash or cold meat.


Take 1 peck of thoroughly ripe tomatoes and cook slowly, without
water, until tender; rub through a colander; return to the fire and
boil until thick; stir almost constantly to keep from burning. Now
add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper,
1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until
thick; pour at once into well-sterilized bottles, and seal or cork
tightly; set in a dark, cool place.


This recipe makes use of corn that was perhaps a little tough or otherwise
not as fit for boiling and eating right off the cob.

5 cups corn, freshly cut from the cob and drained
5 cups fresh tomatoes, chopped
1 cup cucumber, unpeeled and chopped
1-1/2 cups onion, chopped
1 cup green pepper, chopped
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon mustard seed
1 teaspoon salt

Mix all the ingredients in a large pot and bring them to a hard boil.
Remove the pot from the heat immediately.

Ladle the relish into hot, sterilized pint jars, cover, and
process in a boiling water bath for 10 minutes.

Sandwich Relish

1 c Homemade "mayonnaise"
1 1/2 ts Pimiento; finely chopped
1 1/2 ts Parsley; finely chopped
2 tb Celery; finely chopped
2 tb Dill pickle; finely chopped
2 tb Green onion; finely chopped
1 pk George Washington Broth
1/2 ts Turmeric
ds Italian seasoning

Mix all ingredients thoroughly and refrigerate.
Won't keep as long as commercial sandwich spread

Corn or Gherkin Relish Dip

1 carton of Sour Cream
1 small jar of either Corn or Gherkin Relish

Dump the full carton of Sour Cream into a bowl.
Spoon relish over the top then mix in briskly.
The amount of relish to use depends purely on taste...

Honey-Mustard Glaze

2 tablespoons prepared mustard
1 cup brown sugar
1/2 cup honey
pineapple rings
maraschino cherries


Combine mustard, brown sugar, and honey. Spread mixture over cooked
ham. Garnish with pineapple rings. In the center of each ring, secure
maraschino cherries with toothpicks.
Bake at 300 degrees for 30 minutes.

Zucchini Relish

2 c chopped zucchini (about 3 medium)
1 c chopped onion (about 1 medium)
2 TBSP salt
1 3/4 c sugar
1 c cider vinegar
1 tsp ground mustard

Combine zucchini and onion.
Sprinkle with salt and cover with cold water.
Let stand 2 hours.
Drain; rinse and drain thoroughly.
Combine remaining ingredients and bring to a boil.
Add vegetables; simmer 10 minutes.
Pack hot relish into hot jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 10 minutes in a boiling- water canner.

Condiments and Relish Recipes


Copyright Belgourmet 2004