Sweet relish congealed salad

Yield: 6 Servings

Measure 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

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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