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Results 81 - 90 of 358 for home canned relish
81. BEAN RELISH
Rinse beans in a and let stand for about 10 minutes (almost dry). Combine with remaining ingredients and refrigerate for 3-4 hours.
82. MEXICAN RELISH
Combine all ingredients; mix well. Chill. Serves with Fritos or tortilla chips.
In a large bowl, mash cranberry sauce lightly. Drain pineapple; add to sauce. Drain oranges; add to sauce. Add walnuts. Mix all ingredients ...
84. CRANBERRY RELISH
Mix cranberries, orange sections, nuts, ... raspberry Jell-O. Chill. Will freeze okay. One can of chunky applesauce can be added to stretch recipe.
Mix well. Store covered in refrigerator. About 6 cups.
1. Dissolve Jello in boiling water. Add cold water. 2. Drain juice from pineapple (save crushed pineapple for third part). Sprinkle gelatin ...
Sprinkle salt over cucumbers and ... Drain thoroughly. (Add canned pimento only when ready to can). Boil vinegar, mustard seed, ... bright green colored relish. (Omit chopped stage for bread and butter pickles).
DAY AHEAD OR UP TO 2 WEEKS AHEAD: Drain pineapple, reserving 1/2 cup syrup. In 4 quart saucepan over high heat, heat cranberries, sugar, ...
89. CELERY RELISH
Bring tomatoes to a boil ... from hot liquid. Can use empty mayo jars or ... refrigerator for up to 1 year, if it lasts that long, as it is delicious.
90. CRANBERRY RELISH
Mix together and refrigerate. Instead of the regular cranberry sauce, serve this with your turkey meal. It's so easy and different.
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