My son is a strawberry fanatic—anything with strawberries in it is a must-have in his book. I'll always remember the look on his face the first time he tried this. It was love! — Karen Wilkes, Lakewood, California
"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.
I was looking for a zippy relish to jazz up plain hot dogs. Not wishing to make a run to the store, I rummaged through my refrigerator and found these items and thought they would be good together—and I was right! This relish also goes well on toasted bagel bites.
As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida
With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas
Feature this no-fuss relish alongside your bird or roast and just wait for compliments. "One year I brought this to a church Thanksgiving dinner," recalls Cathy Rogers of Ashewille, North Carolina. "Several people asked what spices I used to make it so terrific.
"THIS IS my favorite of Auntie Ann's dishes, and one that I enjoy making, too! Only difference is, my aunt likes to serve it cold, as relish, and I prefer to serve it warm. On a piece of garlic toast, it makes a wonderful appetizer!"
I made this relish for first time 53 years ago when I was 14. My mother wasn't able to prepare Thanksgiving dinner that year, so I was the cook for our family of 12! We all liked this dish so much that it became our family's traditional cranberry relish.