Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium
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.
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.
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.
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.
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.
acon, the 3 tablespoons of pickle relish, the 3 chopped green onions
In a medium saucepan, mix together the corn, green bell pepper, onions, 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.
Makes 32 servings.
hen add your onions and pickle slices. (amounts will vary depending
Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
Oven: Bake for 30 minutes in a 350 degree F. oven.
BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
Campfire: place over low coals, turning frequently for 20 minutes.
b>pickle relish.
Good with biscuits or cornbread. ENJOY!
Note: Recipe is
celery, onion, and pickles or pickle relish. Pulse until minced; transfer to
yellow mustard, 1 T pickle relish, bread crumbs, salt, pepper, and
Mix Kix, Rice Chex, mayonnaise, mustard, cucumbers, olives, pickle relish and pickle juice. Mayonnaise and mustard should be blended together before adding to salad.
Best chilled in refrigerator for at least 2 hours to allow flavors to blend.
dd minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture