Instructions for both methods are provided in the recipe card. This recipe comes from the Ball Complete Book of Home Preserving on page 218 and will make around seven-pint jars of dill relish.

Beechworth Tomato Relish is a tangy and sweet condiment made from ripe tomatoes, onions, and a blend of spices. This relish is cooked slowly to develop rich flavors and a thick, chunky texture. It is ...

Grape Tomato Relish is a tangy and flavorful condiment made with fresh grape tomatoes, onions, garlic, and herbs. It is a versatile relish that can be used as a topping for burgers, sandwiches, or ...

For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes. To serve, place the salad onto a plate with the ...

Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. For the gurnard, fill a deep-fat fryer or a large, deep, heavy ...

The relish will set as it cools. 5. Transfer to a decorative jar or relish dish and chill. Store in an airtight container for up to two weeks in the refrigerator or freeze for up to three months for ...

Don't call it a comeback. A retro relish tree will be the talk of any holiday party. The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of ...

Fortunately, you can save squishy spears and slices by turning them into a zippy relish. Less of a recipe and more of a hack, all you need to do is add your mushy pickles to a food processor with ...