Patti Howerton: Relishes to delight your taste buds

Published 11:13 pm Friday, June 5, 2020

For a different burst of flavor, try brightening up your taste buds and plate with relishes.

They can bring a bold statement to any of your regular meals and once you try several of these, you will want to add them every time to your table.


  • 1 (15-oz.) can black beans, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 cup tomato, finely chopped (1-large)
  • 2 tbsp. white wine vinegar
  • 1 Serrano chili, seeded and finely chopped
  • 1 tbsp. olive oil

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Mix all ingredients in a glass bowl. Cover and refrigerate about 1 hour for flavors to blend and chill. Stir relish before serving. Great with ground beef.


  • 12 ears of fresh corn
  • 2 tbsp. salt
  • 2 large onions, finely chopped
  • 1/4 tsp. pepper
  • 2 green bell peppers, finely chopped
  • 1 tbsp. mustard
  • 1 red pepper, finely chopped
  • 1 cup sugar
  • 2 cups finely chopped cabbage
  • 2 cups vinegar

Cut corn off cob; do not scrape. Mix all ingredients and boil for one hour very slowly on low heat. Pack in pint jars and seal, or refrigerate up to 7 days.


  • 12 green bell peppers, finely chopped
  • 4 tbsp. salt
  • 6 red bell peppers, finely chopped
  • Pinch of red pepper flakes
  • 6 orange bell peppers, finely chopped
  • Vinegar, enough to cover
  • 12 onions, finely chopped
  • 2 cups sugar

Run peppers and onions through a food chopper or hand chop. Cover chopped vegetables with boiling water. Let stand 5 minutes and drain. Add sugar and salt and enough vinegar to cover. Bring to a boil and simmer 30-45 minutes. Put in hot jars and seal.


  • 1 peck (12) pears
  • 3 green bell peppers
  • 6 white onions (medium)
  • 1 hot pepper (optional)
  • 5 cups white vinegar
  • 2 tbsp. pickling spice
  • 4 cups sugar
  • 1 tsp. turmeric (if desired)
  • 3 red bell peppers
  • 3 yellow bell peppers

Thinly dice pears. Bring sugar, spices, and vinegar to a boil, then add other ingredients and cook for 45 minutes. Put in hot jars; seal and process in hot water bath. Start with low, then turn up heat, a little at a time, until it gets to 130 degrees for 10 minutes. This is the regular hot seal way to seal your jars on all recipes here. This is good on collard or turnip greens and even dried beans.


  • 3 medium cucumbers
  • 1/4 cup grated onion
  • 1/2 tsp. pepper
  • 1-1/2 tsp. salt
  • 1/4 cup cider vinegar
  • 1 tsp. dill seed

Put cucumbers in a food chopper or finely chop and drain on paper towels. Add remaining ingredients; mix well. Chill in refrigerator at least 2 days before serving to let flavors mix and blend. This will make 2 cups of relish. Can be stored for 5-7 days.


  • 1 cup finely chopped cabbage or head lettuce
  • 1/4 cup finely chopped celery
  • 1/2 cup finely diced tomato
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper

Combine all ingredients and mix well. Chill. Makes 2 cups.

HINT OF THE WEEK: Always keep tomatoes stem side down and out of the refrigerator for fresh from the vine taste.

Use a good quality vinegar for making these relishes.

Either cider or white can be used.

White looks brighter for the light-colored vegetables, such as onions and peppers.

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@