Confetti Relish


This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!) Serve this with burgers or hot dogs. You can sub red bell pepper for the pimiento.

Recipe From

Provided by Outta Here

Time P1DT15m

Yield 2 1/2 cups

Categories Onions


  • In a medium non-aluminium bowl, combine onions with green pepper and pimiento.
  • In a non-aluminium saucepan, combine remaining ingredients. Bring to a boil; simmer 5 minutes.
  • Pour liquid over onion mixture. Cover and refrigerate overnight.

Confetti Relish image

Number Of Ingredients: 8


  • 2 cups walla walla onions, chopped
  • 1/2 green pepper, seeded and diced
  • 3 tablespoons pimiento, diced
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons caraway seeds
  • 1/2 teaspoon salt


My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.

Recipe From

Provided by Gail

Time 12h

Yield 112

Categories Side Dish,Vegetables,Squash,Summer Squash


  • Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
  • The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
  • Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Sweet Zucchini Relish image

Number Of Ingredients: 12


  • 12 cups shredded unpeeled zucchini
  • 4 cups chopped onion
  • 5 tablespoons canning salt
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 cups white sugar
  • 2 ½ cups white vinegar
  • 1 tablespoon cornstarch
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground turmeric
  • 1 ½ teaspoons celery seed
  • ½ teaspoon ground black pepper


Recipe From

Provided by Ina Garten

Time 30m

Yield 6 servings

Categories side-dish


  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Confetti Corn image

Number Of Ingredients: 8


  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves


Recipe From

Yield 4

Categories Shellfish


  • Coat grill rack with spray. Preheat grill to medium-high heat. In a medium bowl, combine the onions, shallots, bell peppers. Sprinkle with black pepper, salt and sugar. Drizzle vinegar and oil over mixture and toss. Set aside. Combine in a small bowl butter, thyme and garlic, stirring until well blended. Arrange lobster tails, back sides up, on a cutting board. Carefully cut shells length-wise, cutting to, but not through, the middle of the meat. Open halves (you may need to cut away some of the shell to expose the meat). Arrange tails, cut sides down, on the grill rack. Grill 2 minutes. Turn tails over; divide butter mixture evenly over flesh. Grill 2 minutes or until desired degree of doneness. Arrange 1 cup watercress on each of 4 plates; top each serving with one lobster tail and 2 or more Tbsp of relish.

Number Of Ingredients: 16


  • Nonstick cooking spray
  • 1/4 cup thinly sliced green onions
  • 2 Tbsp finely chopped shallots or red onion
  • 2-4 Tbsp diced yellow bell peppers
  • 2-4 Tbsp diced red bell peppers
  • 2-4 Tbsp diced orange bell peppers
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 Tbsp unsalted butter, softened
  • 1 tsp chopped fresh thyme
  • 2 small garlic cloves, minced
  • 4 6 oz lobster tails in shells
  • 4 cups watercress, trimmed


This is a very good vinegar based coleslaw recipe. Try it; you will like it.

Recipe From

Provided by dfb

Time 2h15m

Yield 12

Categories Salad,Vegetable Salad Recipes


  • In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, green onion, carrots and red pepper. Toss to coat evenly. Cover and refrigerate several hours before serving.

Confetti Coleslaw image

Number Of Ingredients: 10


  • ¼ cup honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups shredded green cabbage
  • 2 ⅔ cups shredded red cabbage
  • ½ cup thinly sliced green onion
  • 2 carrots, peeled and shredded
  • 1 cup minced red bell pepper

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