Today’s for making room on the pantry shelves for 8 half-pints of mustard relish. I haven’t made this in years, and I hope it’s as good as I recall.
Like so many relishes and chutneys, I enjoy them with a nice scrambled egg, omelette or frittata. But - of course - they’re also good with burgers and hotdogs, blended into salad dressings and salads, and other inspirations.
I didn't have a recipe documented, so I used this recipe as a guide, using about 2 teaspoons of fresh ground celery seed, and no ClearJel® .
🕊 Peace.
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