Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

How to Make Old Fashioned Relish ~ this homemade pickle relish is so much better than anything you can buy! #pickles #relish #homemade #condiment #cucumbers #preserving #barbecue #grilling #hotdogs #hamburgers

The most delicious relish recipe that is made with fresh picked zucchini and not cucumbers. A great way to use up the zucchini from your garden so that you can enjoy it all year long!

How to make and can homemade cucumber relish

We are huge Hot Chilli Relish fans in our house, just as well as I've made a delicious batch of chilli relish with bite. I've had such a massively successful run with chilli this season. Planted from seed, virtually every jalapeno seedling grew to flourish into a hefty producer!

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

This simple water bath canner Zucchini relish is a great recipe for using up the abundance of zucchini that tends to overwhelm the garden.

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

Is there anything in this world that's not made better by sauce? Definitely not. Because if you don't already know: sauce is life. Slather these on sandwiches, drizzle them on salads, pour them over pasta - the options are endless.

The simplest — and tastiest — way to elevate your dinner at home.

Try this Italian-inspired recipe by Paul Hood, head chef at Hai Cenato, Jason Atherton's latest restaurant. It's quick, easy and full of flavour... perfect for a dinner party showstopper

When the cucumber plants are producing like crazy, use them to make your own hot dog relish. I use hot dog relish all year long to make Thousand Island dressing, tartar sauce, remoulade, and to add some zest to pasta salad.

Hearty, saucy 1-pan tempeh bolognese! Easy to make, ready in just 30 minutes, and perfect for pasta, eggplant parmesan, lasagna, and more!

Adding tarragon to your oil and vinegar vinaigrette salad dressing will turn it from humble to dazzling! Serve on salads, seafood or vegetables.

Cilantro Jalapeno Sauce , Let’s learn how to make the sauce you’ll want to put on EVERYTHING – seriously everything! It’s bright, refreshing, and packed with flavor. I started

Here’s a delicious BBQ sauce that really packs a punch. Loaded with rhubarb, garlic, tomato, honey, paprika and cider vinegar, it’s a must for any summer backyard grill out! This barbec…