Sweet relish congealed salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| ¾ | cup | Boiling water |
| 1 | cup | Sugar |
| ½ | cup | Cider vinegar |
| 1 | tablespoon | Tarragon-flavored vinegar |
| 1 | cup | Sweet pickle relish |
| 1 | can | (8.5-oz) crushed pineapple; drained |
| ½ | cup | Finely chopped pecans |
| Ripe stuffed olives | ||
Directions
Sprinkle gelatin in cold water. Add to boiling water and stir until dissolved. Add sugar and vinegars, and set aside to cool. When gelatin begins to thicken, add relish, drained pineapple, and nuts. Pour into lightly oiled 8-cup mold and chill until firm. Garnish with ripe stuffed olives. Yield: 6 to 8 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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