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Hot Dog Relish

Submitted by: Gloria

Home Town: Columbus, Ohio, USA

Living In: Ashville, Ohio, USA

Onions, cabbage, green peppers, green tomatoes, and seasonings make a terrific topping for hot dogs and macaroni salads. This recipe makes approximately 9 to 12 pints.

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Suzy's Green Tomato Relish

Submitted by: OneKeeneKat

Home Town: Springfield, Vermont, USA

Living In: Westbrook, Maine, USA

That patch of green tomatoes can yield a dozen pints of sweet and tangy green tomato relish with this old time recipe.

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Green Tomato and Pepper Relish

Submitted by: AlyssaLibby

Green tomatoes and bell peppers are boiled together with just the right balance of sweet and tart, creating a versatile and tasty relish.

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This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

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Sassy Sauerkraut Relish

Submitted by: Inspired by Home Cooks

Sauerkraut, pepped up with crunchy, colorful peppers, celery and onion, makes a scrumptious relish for hot dogs, hamburgers or grilled pork chops.

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Grandma's Sweet Carrot Relish

Submitted by: shozzy

Living In: Edmonton, Alberta, Canada

This sweet carrot relish also features cabbage, cucumber, green tomato, and onion.

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Corn Relish III

Submitted by: VRSHERREN

Corn relish is not difficult to make, and is always a colorful end of summer treat.

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Atsara (Papaya Relish)

Submitted by: lola

This Filipino pickle is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.

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Green Tomato Relish

Submitted by: Linda McDaniel

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.

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Beetroot Relish

Submitted by: AUSSIE GIRL

This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.