Like most relishes, this one tastes better after it's mellowed for three weeks.
The sweetness of local corn shines in this sweet yet savoury relish. It teams perfectly with hot dogs and hamburgers.
Chef Taylor's interest in Mexican food inspired the addition of minced jalapeño pepper to a fresh cranberry relish.
For those who prefer a savoury relish, this tastes like chopped dill pickles.
This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.
Homey: Pair with sour cream.
Haute: Pair with Grilled Artichokes.(See below )
Roasted peppers add robust flavour to this savoury relish.
For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
Warm and colourful, this relish is a tangy match for pork, chicken or sharp cheese. It's also a no-fuss glaze to brush over pork or chicken in the last five minutes of cooking.
Serve with: Potatoes or rice and steamed broccoli, Chinese broccoli or rapini Simple grilled salmon is enhanced with a quick Chinese-style relish, which also works wonderfully with trout and halibut.
