Are you looking for a safe way to preserve the summer’s eggplant. Here’s the canning recipe for one of my favorite Russian relishes: gvetch. So perfect as a topping for toast, pitas, scrambled eggs and more!
The combination of tart cranberries and sweet honey, infused with spices and with just enough celery crunch makes a unique and delicious topping poured over ice cream, cheeses, cheesecakes, oatmeal or yogurt – or of course with turkey.;)
There’s a reason it’s called relish. I would lick my plate after eating this, in the same way that I (have a bad habit of) lick pie plates, or cheesecake plates, or coffeecake plates, or cinnamon roll plates. Shh- I’ve just trusted you with my deepest, darkest secret. But I trust you, lovely readers.
If you’re looking for a way to preserve all those end of the season garden cucumbers or just want to save money on a relish habit, this dill pickle relish with jalapeño peppers is simple and delicious.
A delicious relish recipe and a book review of Sharon Peterson’s canning cookbook. You don’t want to miss out on this easy and tasty recipe