ONLINE EXTRA — RELISHING RELISHES . . . Pickled Zucchini Relish . . . Fire and Ice Relish . . . Eggplant and Tomato Relish, etc.

Pickled Zucchini Relish

2 pounds zucchini

1 large yellow or white onion, diced

1 red bell pepper, seeded, diced

2 tablespoons salt

1¼ cups sugar

1 cup each: distilled white vinegar, water

1 teaspoon each: celery seeds, freshly grated nutmeg

½ teaspoon each: ground turmeric, pepper

Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and salt. Toss to combine. Cover; let stand at room temperature 6 hours or up to 1 day.

Have ready hot, sterilized jars and their lids. Drain the zucchini mixture in a large colander. Rinse thoroughly; drain again. Transfer to a large nonreactive saucepan. Add the sugar, vinegar, water, celery seeds, nutmeg, turmeric and pepper. Stir to combine. Heat to a boil over high heat; reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes.

3 Ladle the hot relish into the jars, leaving ¼-inch of space at the top. Remove any air bubbles. Wipe the rims clean; seal tightly with the lids. Process the jars in a boiling water bath 10 minutes. Cool jars; test seals. Store. If the seal has failed during processing, refrigerate the jar up to 1 month.

Note: You can refrigerate relish it for up to 1 month or can it. Sealed jars may be stored in a cool, dry place for up to 1 year.

Yield: 3 cups.

Approximate nutritional analysis per 2 tablespoons: 49 calories, 4 percent of calories from fat, 0.2 grams fat (0.06 grams saturated), no cholesterol, 12 grams carbohydrates, 1 gram protein, 193 milligrams sodium, 1 gram fiber.

Fire and Ice Relish

3 cups cherry tomatoes, finely chopped, juices reserved

1 green bell pepper, cored, seeded, finely chopped

1 red onion, finely chopped

¼ cup each: cider vinegar, water

4 teaspoons sugar

1½ teaspoons each: celery seed, mustard seed

½ teaspoon each: salt, freshly ground black pepper

1/8 teaspoon ground red pepper

Put the tomatoes and juices in a medium bowl; stir in bell pepper and onion.

Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool. Cover; refrigerate at least 3 hours.

Yield: 3 cups.

Approximate nutritional analysis per 2 tablespoons: 11 calories, no calories from fat, 0.14 grams fat (0.02 grams saturated), no cholesterol, 2 grams carbohydrates, 0.3 grams protein, 100 milligrams sodium, 0.5 grams fiber.

Eggplant and Tomato Relish

2 pounds globe eggplants, sliced ¾-inch thick

¼ cup salt

1¼ pounds tomatoes, peeled, cored, cut in ¾-inch dice

4 tablespoons olive oil

1 yellow onion, halved, sliced ¾-inch thick

2 cloves garlic, minced

1/3 cup pitted kalamata olives

3 tablespoons pine nuts, lightly toasted

2 tablespoons capers

½ cup red wine vinegar

1/3 cup finely sliced fresh basil leaves

Freshly ground pepper

Arrange the eggplant slices in a single layer on paper towels. Sprinkle both sides with the ¼ cup salt; drain eggplant 1 hour. Rinse the eggplant under cold running water; pat dry with paper towels. Cut into ¾-inch dice.

Heat 3 tablespoons of the olive oil in a large nonreactive saucepan over medium heat. Cook the eggplant in batches, stirring often, until lightly browned, about 10 minutes. Transfer to a plate.

Add remaining 1 tablespoon of the olive oil; reduce heat to medium-low. Add the onion; cook, stirring often, until tender, about 15 minutes. Add the garlic; cook, stirring, 2 minutes. Stir in the tomatoes, olives, pine nuts, capers, vinegar. Raise the heat to high; heat to a boil. Reduce heat to medium-low; gently stir in the eggplant and basil; simmer until heated through, about 5 minutes. Season with pepper; add more salt if needed.

Ladle the hot relish into hot, sterilized jars, leaving ¼ inch of headspace. Remove any air bubbles. Wipe the rims clean; seal tightly with sterilized lids. Process the jars in a boiling-water bath, 20 minutes. Cool jars; test seals. Store. If the seal fails, refrigerate that jar for up to 2 weeks.

Yield: 6 8-ounce jars.

Approximate nutritional analysis per 2 tablespoons: 22 calories, 64 percent of calories from fat, 2 grams fat (no saturated fat), no cholesterol, 2 grams carbohydrates, no protein, 206 milligrams sodium, 1 gram fiber.

Beet and Ginger Relish

8 ounces onion, chopped

3 tablespoons each: butter, sugar

½ teaspoon salt

Freshly ground pepper

1 pound raw beets, peeled, grated

1 piece (1-inch long) ginger root, grated

½ cup red wine

2 tablespoons sherry vinegar

Combine onions and butter in a nonreactive saucepan; cook over medium-low heat until onions are very soft, about 10 minutes. Stir in the sugar, salt and pepper. Add beets, ginger, red wine and vinegar; cook over low heat 30 minutes. Spoon relish into sterilized jars, seal, let cool.

Yield: 2¼ cups.

Approximate nutritional analysis per 2 tablespoons: 37 calories, 45 percent of calories from fat, 2 grams fat (1 gram saturated fat) 5 milligrams cholesterol, 5 grams carbohydrates, no protein, 79 milligrams sodium, 1 gram fiber.

Cranberry and Dried-Cherry Relish

1 12-ounce package fresh or frozen cranberries (no need to thaw if frozen)

1 cup dried cherries

1 cup sugar

2 cups water

In a large saucepan, combine cranberries, cherries, sugar and water. Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

Yield: 3 cups.

Corn and Tomato Relish

1 cup corn kernels fresh or frozen

1 cup bought diced/chopped tomato

1 tablespoon balsamic vinegar

2 tablespoons bought diced/chopped red onion

Salt and freshly ground black pepper

Cut corn kernels from the cob. Bring a small saucepan of water to a boil, add corn and as soon as the water returns to a boil, drain. Or, place in a microwave-safe bowl and microwave on high 2 minutes. Mix corn with tomatoes, vinegar and onion. Add salt and pepper to taste.

Spicy Avocado Hot Dog Relish

1 medium avocado, halved, pitted

1 large ripe tomato, diced

1 jalapeno pepper, stem removed, seeded, finely chopped

1/3 cup chopped cilantro

¼ cup finely chopped white onion

1 tablespoon lemon juice

Salt and pepper to taste

Cut the avocado into ¼-inch dice and place in a bowl. Add the tomato, jalapeno, cilantro, onion, lemon juice, salt and pepper. Mix gently so you don’t break up the avocado pieces.

Horseradish-Apple Relish

2 tablespoons vegetable oil

4 Granny Smith apples, peeled, cored, cut into 8 wedges

1 teaspoon sugar

1 pound cipollini or pearl onions, blanched 4 minutes

½ stick butter or margarine

¼ cup grated fresh horseradish

2 tablespoons Dijon mustard

1 cup chopped parsley

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add apples and sugar; cook, stirring occasionally, until tender and golden, about 10 minutes. Remove apples; set aside. Wipe pan clean with a paper towel.

Heat remaining 1 tablespoon of the oil; add onions. Cook, stirring often, until tender and falling apart, about 7 minutes. Return apples to the skillet with the onions. Add butter; cook 5 minutes. Stir in horseradish and mustard until combined. Stir in parsley.

Note: Bottled horseradish may be used instead of fresh, but the liquid must be drained off before using.

Yield: 3 cups.

Approximate nutritional analysis per ¼ cup: 99 calories, 55 percent of calories from fat, 6 grams fat (3 grams saturated), 10 milligrams cholesterol, 11 grams carbohydrates, 1 gram protein, 94 milligrams sodium, 1 gram fiber.

Sun-Dried Tomato, Roasted Red Pepper and Caper Relish

½ teaspoons salt

2 tablespoons olive oil

Freshly ground pepper

1 7-ounce jar oil-packed, sun-dried tomatoes

2 bottled roasted bell peppers

2 tablespoons capers

2 oil-packed anchovies

Zest and juice of ½ lemon

¼ cup balsamic vinegar

Combine the tomatoes, bell peppers, capers, anchovies, 2 tablespoons of the olive oil, lemon zest, lemon juice, ½ teaspoon of the salt and pepper to taste in a food processor or blender; process until chunky.

Green Tomato and Mango Relish

Juice of 1 small lime

1 tablespoon honey

2 tablespoons chopped fresh cilantro

½ teaspoon cumin

1 green tomato, peeled, seeded

1 mango, peeled, pitted

½ roasted red bell pepper, peeled, seeded

½ small red onion

Kosher or sea salt to taste

In a large bowl combine the lime juice, honey, cilantro and cumin; mix well.

Cut the green tomato, mango, bell pepper and onion into ¼-inch squares. Add them to the lime juice mixture.

Season with salt and toss to mix well. Let stand at room temperature for 30 minutes or store, tightly covered, in the refrigerator for 8 hours or longer.

Yield: 3 cups.

Grilled Corn, Black Beans and Tomato Relish

3 whole ears yellow corn in the husks

2 teaspoons unsalted butter, softened

1 cup cooked black beans

1 cup peeled, seeded, and chopped tomatoes

2 scallions, cut into very thin diagonal slices

¼ cup finely diced red onion

1 tablespoon red wine vinegar

3 tablespoons olive oil

Salt and freshly ground black pepper to taste

Carefully pull back the green corn husks and remove the silky fibers inside. Be careful not to break off the husks. Cut about ¾ inch from the tip of each ear. Soak the corn in cool water for 30 minutes.

Drain the corn and pat dry. Rub the butter on the corn kernels and fold the husks back in place. Grill over a medium charcoal or gas fire for 15 to 20 minutes, turning 3 times. Remove from the grill and, using an oven mitt to protect your hand, peel back the husks and cut off the kernels to make 2 cups.

Combine the corn, beans, tomatoes, scallions, red onion, red wine vinegar, olive oil, salt and pepper in a bowl. Chill for at least 1 hour.

Yield: Serves 8.

Approximate nutritional analysis per serving: 141 calories, 43 percent of calories from fat, 6.8 grams fat (1.4 grams saturated, 4.2 grams monounsaturated), 3 milligams cholesterol, 4.5 grams protein, 17.4 grams carbohydrates, 3.6 grams fiber, 45 milligrams sodium.

Green Tomato Relish

3 cups sugar

½ cup pickling salt

1 quart white vinegar

1 gallon green tomatoes, roughly chopped

1 quart onions, roughly chopped

½ quart green hot peppers, chopped (jalapenos or a mix of jalapenos and sweet bell peppers)

Bring sugar, salt and vinegar to boil. Add vegetables. Bring contents of pot to a boil and boil for 2 minutes.

Pack into hot, sterilized canning jars. Seal and process in hot water bath for 10 minutes. Serve either chilled or at room temperature, with fried fish or any other plain meat.

Yield: 7 pints.

Approximate nutritional analysis per ¼-cup serving: 32 calories, no fat, 7 grams carbohydrates, 1 gram protein, no cholesterol, 76 milligrams sodium.

Onion Relish

1 pound sweet onions

2 tablespoons olive oil

1 teaspoon coarse sea salt or kosher salt

2 limes

12 fresh mint leaves, chopped

Peel onions and cut into 1/3-inch-thick slices. Arrange on a platter or in a large shallow bowl. Drizzle with olive oil and sprinkle with salt.

Grate lime rind and set aside. Squeeze juice from limes and sprinkle over onions. Sprinkle with lime rind and mint. Let rest 10 minutes before serving. Serve as an accompaniment to grilled meat.

Tomato, Pepper and Olive Relish

2 tablespoons olive oil

3 medium onions, peeled, cut in half, sliced ¼-inch thick

1 each, seeded, sliced: red, green, yellow bell pepper

1 teaspoon salt

1 large clove garlic, chopped

3 plum tomatoes, roughly chopped

1 cup green or black olives, pitted, chopped

1 cup chopped parsley

2 tablespoons red wine vinegar

1 tablespoon capers (optional)

Freshly ground pepper

Heat olive oil in a large skillet over high heat. Add onions; cook until soft, about 4 minutes, stirring occasionally. Add peppers, salt and garlic; cook until onions are light brown, about 8 minutes.

Lower heat to medium-high. Stir in tomatoes; cook until tomatoes are slightly soft, about 4 minutes. Add olives, parsley, vinegar, capers and pepper to taste; cook until heated through, 2 minutes. Adjust seasonings.

Note: This makes a lot of vegetables, which can be served cold as an antipasti or hot as a vegetable dish with meat. It is also good the next day as a sauce on pasta with cream added.

Yield: Serves 8.

Approximate nutritional analysis per serving: 95 calories, 48 percent calories from fat, 5 grams fat (0.7 grams saturated), no cholesterol, 445 milligrams sodium, 1.8 grams protein, 11 grams carbohydrate, 3 grams fiber

Sweet Pepper Relish

13 cups diced multicolored peppers

6 cups diced onions

3 cups cider vinegar

2½ cups sugar

1 tablespoon salt

2 teaspoons mustard seed

1 teaspoon celery seed

In a large pot, combine all ingredients. Bring to a boil, cover and simmer for 20 minutes. Pour hot mixture into hot, sterilized, canning jars, leaving ¼-inch space. Adjust lids. Process for 15 minutes in a boiling-water bath.

Yield: 7 pints.

Watermelon Relish

2 cups watermelon rind, dark green skin removed and white part cut into small, diced pieces

Salt

1 cup sugar

2 tablespoons lemon zest, finely grated

2 tablespoons lemon juice

1 pinch each cinnamon and cloves

2 cups watermelon flesh, seeded and cut into small, diced pieces

Mix rind with 2 ½ cups water and 2 tablespoons salt. Let stand covered at room temperature overnight. Drain and rinse well.

In a medium saucepan, combine sugar with Three-quarters cup water, 2 teaspoons salt, the lemon zest and juice, cinnamon and cloves. Bring to a boil, add the rind, reduce heat and simmer about 40 minutes or until the rind is translucent and tender (do not boil as mixture could caramelize).

Remove from heat and cool, then mix in the melon flesh.

Yield: 4 cups.

Approximate nutritional analysis per tablespoons: 14 calories, 1 percent of calories from fat, 0.02 grams fat, no cholesterol, 0.03 grams protein, 3.5 grams carbohydrates, no fiber, 0.2 milligrams sodium

Cucumber Relish

4 cups ground unpeeled cucumbers

1 cup ground bell peppers

½ cup ground red peppers

3 cup ground onions

3 cup ground celery

¼ cup salt

3½ cups sugar

2 cups vinegar

1 tablespoon celery seed

1 tablespoon mustard seed

10 ground jalapeno peppers (if hot relish is desired)

Use coarse blade on grinder. Combine all vegetables in large bowl; sprinkle with salt. Cover with cold water and let stand 4 hours. Drain well in colander; press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes. Pack in jars to within ½ inch of top. Put on band cap and secure tightly. Process in boiling water bath for 10 minutes.

Yield: 5 to 6 pints.

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