Chop all vegetables up.
Put spices in cheesecloth and tie well, so they don't spill in pickle.
Put vegetables, vinegar, water, sugar and spices in kettle.
Cook until well done.
Remove spice bag.
Put in pint jars and process in boiling water bath 5 minutes.
hen add your onions and pickle slices. (amounts will vary depending
place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Cut up vegetables, mix well with salt.
Drain overnight.
Next morning make syrup with remaining ingredients.
Boil 40 minutes, then add all other ingredients and bring to boil; boil five minutes.
Can while hot.
voiding spit rod.
CHUNKY CHOW-CHOW RELISH:
Cook cauliflower florets and
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
Bring to boiling; boil 1 minute.
Pour over vegetables; stir well.
Refrigerate, covered, overnight, stirring occasionally.
Spoon relish into glass jar and tightly cover.
Store in refrigerator up to 1 week.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.
Mix eggs, bread crumbs, 1/4 cup catsup, onion, pickle relish, mustard and horseradish.
Add ground beef and mix well.
Shape mixture into 9 x 4-inch loaf and place in 10 x 6 x 2-inch baking dish.
Bake at 350\u00b0 for 1 hour.
Spread with 1/4 cup catsup and bake for 15 more minutes.
Drain liquid from pickles into a non reactive pan.
Throw in the onion, splenda, celery seed and mustard seed.
Bring to a simmer for about 20 to 30 minutes.
While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse.
Add the 2 tablespoons of cider vinegar to the chopped pickles.
Put the chopped up pickles back in the jar and pour the brine back over the whole thing.
Store in the fridge and use like store bought relish.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Combine corn, red pepper, onion, pickle relish and celery in medium heatproof bowl.
Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
Bring to boiling; boil for 1 minute.
Pour over vegetables; stir well. Refrigerate, covered, overnight, stirring occasionally.
Spoon relish into glass jar and tightly cover.
Store in icebox up to one week.
ut not too much because relish should not be watery. Note
In a medium saucepan, combine onion, vinegar, sugar, celery seed and mustard seed.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
In a separate bowl, combine corn, pickle relish, pimento and celery.
Pour hot vinegar mixture over corn mixture and mix well.
Allow to cool.
Chill 24 hours to allow flavors to blend.
The next day, fill small glass jars with mixture.
Share with friends.
Store in refrigerator.
Keeps about 1 month.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.