I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do!—Linda Weger, Robinson, Illinois
I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies.
Salem, West Virginia
With its festive color and refreshing citrus-cranberry flavor, this lovely relish works well at large holiday gatherings. It’s also convenient because you can make it in advance.
North Prairie, Wisconsin
"These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more!"
Here's an eye-catching medley that's an instant flavor booster. “I love it on barbecued beef sandwiches, or added to coleslaw or potato salad,” notes Karen Barb from Layton, Utah. “It's also great heated on a chicken breast or pork chop.”
“This relish makes the most of sweet red peppers and tangy, caramelized onions,” notes field editor Trisha Kruse of Eagle, Idaho. “Don't be surprised if your picky 'veggie avoiders' go back for seconds.”
These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a jar of purchased pickles. They're in hot demand at Christmas! My husband and three grown sons can't get enough of them.