Microwave Relish

Last July, I told my readers about a simple recipe for microwave pickles. I made the recipe many times and so did my readers, who emailed me, called me and stopped me at Wal-Mart as much as six months later to tell me how much they loved that easy pickle recipe.

Just this week, I heard from a neighbor who had made her first two batches of the season, and my husband and I have made two recipes already as well.

Because that recipe was so popular last year, I wanted to try something new this year. I decided on microwave pickle relish. I started with last year’s simple recipe for microwave bread and butter pickles and just varied the vegetables.

I used cucumbers, sweet onion, green bell pepper and pimiento. Next time I make the relish, I will use red bell pepper instead of pimiento, but I didn’t have any at the house, so I improvised. (Funny how hard it is to leave the house and go to the grocery store when it’s hot and humid outside!)

The relish takes a little more time than the very quick pickles because you must do a lot of chopping.

To prepare my unpeeled cucumbers (which we grew, by the way!) I sliced then in half vertically, then in half again to make quarters. I then sliced off the inside seeds, leaving the firmer flesh to cut. Using a chopping board, I made very small cubes out of my cucumbers.

I carefully chopped the onion and bell pepper in small cubes as well and left the diced pimientos as they came in the jar.

The vegetables are then cooked in a vinegar solution that’s mixed with sugar and pickling spice, and everything is cooked in the microwave for 7-8 minutes.

It’s really that simple.

Once you’ve eaten your relish, which is stored in the refrigerator, you can make another batch in the remaining relish syrup.

I’m sure many of you are either growing your own vegetables this summer or relying on fresh produce from area farmers markets, so take advantage of the summer bounty and give this recipe a try.

Click here to read last year’s pickle column.



Microwave Pickle Relish

• 2 1/2 to 3 cups cucumbers, diced small
• 1/4 cup sweet onion, diced small
• 2 tablespoons diced pimiento or 1/4 cup red bell pepper, diced small
• 1/2 cup green bell pepper, diced small
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon pickling spice*

Place diced cucumbers, onion and pepper in microwave-safe bowl. Pour other ingredients over vegetables. Cover bowl with plastic wrap.

Microwave on high for 8 minutes.

Let cool before pouring into container for storage. Store in refrigerator after cooling.

*Instead of pickling spice, you can use 1/2 teaspoon mustard seed, 1/4 teaspoon celery seed and 1/4 teaspoon tumeric.



Microwave Bread and Butter Pickles

• 2 to 2 1/2 cups sliced cucumbers
• 1 cup sliced Vidalia onions
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon pickling spice*

Mix all ingredients in a glass bowl and cover with plastic wrap. I used a batter bowl.

Microwave on high for 7-8 minutes.

Let cool slightly before pouring into container for storage. Store in refrigerator after cooling.

*Instead of pickling spice, you can use 1/2 teaspoon mustard seed, 1/4 teaspoon celery seed and 1/4 teaspoon tumeric.

Season for cranberries

If you're like me, you're already thinking ahead to the annual Thanksgiving feast. The big day is just two weeks away, so those of us who are cooking had better be deciding on side dishes and pies and how to stuff the turkey.

My menu doesn't change much from year to year; my family isn't keen on change. But I have added a few new recipes from season to season and hope to continue to be flexible with my holiday meals.

My husband and I are the only two cranberry eaters at our house, and we both look forward to the congealed cranberry dish made with Jello, whole berry cranberry sauce and pecans that I make each year. The recipe is one my mother made often, not only for Thanksgiving but also whenever she made chicken casseroles. It's easy to make, and I love it not only with the main meal at Thanksgiving but the next day with my turkey sandwich.

That being said, I also love making relishes with fresh cranberries. I've made a few fresh relishes over the years and enjoy the novelty of cooking with the berries, which pop as they simmer in a saucepan.

Last week, I did some experimenting and made a relish with fresh cranberries, a tart apple and walnuts. It smelled so good as it cooked.

When I purchased the cranberries at my local grocery store, I noticed the bulk nuts were already on display, so I bought enough walnuts for this relish. I cracked those while the relish cooked and later mixed them into the cranberries along with the apple. I loved the way the apple chunks went from vivid white to a pretty shade of pink as I mixed the ingredients.

I let the relish cool until dinnertime, then served it alongside a pasta dish. It wasn't the side dish I would have chosen for a tomato-based pasta dish, but I was pleasantly surprised how good the two dishes were together. My husband couldn't get enough of this tart relish. He ate a bowlful and requested more. The same thing happened with the leftovers the next night.

This really is a delicious relish, especially if you like tart dishes. The different textures of the nuts, apples and cranberries are pleasing to the palate. And if this relish was good with a pasta dish, I can only imagine how good it will stack up with turkey and gravy, mashed potatoes and dressing!

I found this recipe on the Web site for the Wisconsin State Cranberry Growers Association. The only change I made was to use apple juice instead of cranberry-apple juice because that's what I had in the refrigerator.

This dish can be made in less than 30 minutes on Thanksgiving Day or just as easily the day before and stored in the refrigerator.



Cranberry, Apple and Walnut Relish

• 1 cup sugar
• 1/2 cup cranberry-apple juice (I used apple juice)
• 1 pound (4 cups) fresh or frozen cranberries
• 4 cups peeled and diced Granny Smith apples (about 1 pound)
• 2/3 cup coarsely chopped walnuts

Combine sugar, juice and cranberries in a large saucepan. Bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.

Remove from heat. Stir in apples and walnuts. Spoon into bowl and cool. Cover and chill at least 4 hours.

Yields 4 cups.

Wisconsin State Cranberry Growers Association



Helen's Cranberry Sauce

• 1 (14 oz. can) whole-berry cranberry sauce
• 1 (3 oz.) package cherry Jello
• 1 cup hot water
• 1/2 cup cold water
• 1/2 cup pecans, cut up
• Orange cut in bite-size pieces (optional)

Mix Jello and hot water. When Jello is dissolved, mix in cold water, cranberry sauce, nuts and orange. Chill. Stir while chilling to keep nuts from rising to the top.

Helen Boykin