1 pkg. (3 oz.) Jello lime or lemon gelatin
Pinch of salt
3/4 c. boiling water
1 can (1 lb. 4 1/2 oz.) crushed pineapple
6 drops mint extract
1/2 tbsp. vinegar

Dissolve gelatin and salt in boiling water. Stir in remaining ingredients, saving can to use as mold. Chill until slightly thickened. Pour into the can and 1 individual mold or a serving bowl. Chill firm. Unmold. (Puncture bottom of can before dipping in warm water.) Makes 3 1/4 cups, or 6 side salads, or 10 relish servings.