Reviewed: Feb. 22, 2009

I didn't have any green tomatoes, so I used tomatillos in their place. Their seeds looked lovely in the relish. Also, I did reduce the recipe to 10 servings and next time I would add slightly less sugar. This was very good on a hot dog.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 27, 2008

I have used a recipe similar to this for years. The problem with this one is that you put everything in a food processor. I have tried that and using a grinder and always go back to chopping by hand. A bit more work but the colors stay true and so do the flavors. Sometimes you just can't short cut.

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Reviewer:

Eileen

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Reviewed: Apr. 16, 2008

I haven't yet made this exact recipe, but it is nearly identical to the one my grandma made for many, many years. I have her recipe and the only differences are that she used both red and green peppers (6 red and 10 green), a bit more celery seed, and cider vinegar instead of white. This is my favorite relish! It's not a dill relish, nor a traditional sweet relish. It has a taste all its own, and nothing I find in the stores tastes as good as this does, to me.

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Reviewer:

BethP128

Cooking Level: Intermediate

Living In: Rolla, Missouri, USA

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Reviewed: Aug. 13, 2006

Unfortunately, I can't agree with the previous reviewer - I scaled it down to 10 servings but made this recipe as written, and I didn't like it at all. I'm not sure if it was the turmeric, the mustard seeds or both, but it tasted bitter; it was extremely unappetizing-looking too. Husband refused to even try it. Sorry.

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