“Absolutely the best sweet relish I have tasted. It can be served warm, cold or at room temperature. My aunt swore by this relish, and I can see why. It cannot be matched!”
—Denise Patterson, Bainbridge, Ohio
"I've been experimenting with pickle making for years, and I’m still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
Whether you grow your own green onions or get them from the farmers market, these pickled green onions provide a unique and tasty treat. They're a delicious alternative to ordinary pickles on a relish tray.
If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. —Starr Milam, Sheldon, Wisconsin
I'm nearing the age of 80 and still love to can my homegrown produce. I call this recipe "Summer in a Jar." The peppers have a nice combination of tart and spicy flavors.—Edna Clemens, West Branch, Michigan
I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota