My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. —Melinda Winchell, Las Vegas, Nevada
- 1 jar (16 ounces) whole dill pickles, drained
- 1/4 cup chopped onion
- 2 to 3 tablespoons sugar
- 1/2 cup yellow mustard
- Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week. Yield: 2 cups.
Originally published as South Liberty Hall Relish in Country Woman May/June 2001, p33
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