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4
half pint jarsEasy
By Helen Witty and Elizabeth Schneider
Published 1979
A brilliant cardinal-red relish with a sweet and sour tang that briskly points up the flavor of cold meats or fowl. Alternatively, use as a jam on crackers spread with Cream Cheese. If you’d like your relish to be “hot” as well as sweet and sour, add a few drops of Pepper Sherry or Chili Vinegar at the end of cooking. Or try a pleasant variation that is a special favorite of ours: replac
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