Had way too many cukes from garden then humanly possible to eat, So I did some research, made this recipe & well It's Pretty Good, considering I don't even like relish :) It is a little time consuming however, but really worth it, u can double the recipe for larger batches

Use this added to any meats, stews, soups, or salads.

#fishfry #favourite

I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. This amount here makes about 3 pint jars of pickle. Good for cheese and crackers, sandwhich spread and goes great with corned beef. In this recipe I used cauliflower, zucchini, red and green pepper/capsicum, celery and onion.

I always make this whenever I buy delicious carrots. I revised a version of paste for potage with onions that I used to make.This can be stored in the refrigerator for about a week. Recipe by Staff Takako

Great for using and preserving a large amount of garlic.The origin of this recipeI saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

It's very easy, quick, and delicious!

I always thought of this as an Asian peanut butter - has a nutty and toasty flavor, and can be used in a sweet or savory context. If you have a food processor you probably won’t need the oil, just some patience and time.

Lifted from a website. Quite spicy and reminiscent of dijon to a degree.

My daughter requested this. I had forgotten how good it was.

I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round.This easy tapas-style appetizer is great when you need one more dish for a meal.When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring. Step 2: Please test the texture of the lotus roots midway and adjust it to your liking.Step 3: You only need a tiny amount of the curry powder.Use green or black olives, whichever you'd prefer. Recipe by naonaos