The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Aug. 19, 2010
It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - peaches, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden.
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Photo by Paula

Cooking Level: Expert

Living In: Exeter, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Aug. 8, 2010
I made this last week and it turned out great! I cut the vegetables in the late evening and put it in the fridge overnight. The next morning it was ready to make into relish. This will be great on hot dogs or in potato salad. I made a half batch and ended up with 7 jelly jars of relish. I will make this again when I run out!
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Living In: Richland, Iowa, USA

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