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.

Spoon the relish into a sterilised jar, seal and cool. Refrigerate overnight to allow the flavours to develop. *Omit the sherry or substitute it with water.

A tuna salad sandwich with relish slathered onto a piece of Hawaiian bread. Where is the sign-up line for this delicious, ...

This relish is truly loved in my home. Read more about preserving and how to make tomato relish. Variations: Add about 8 cloves chopped garlic and 1 cup sultanas if wished. If you would like a ...

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 ...