Comments on: Green Tomato Pickle Relish

By: Eatin's Canada

Eatin's Canada — Tue, 07 Jan 2025 22:43:51 +0000

Apologies for not getting to this sooner. GaddAboutEating is taking courses and hasn’t had time to reply.

Thank you for your question. It is one of our most popular recipes, but it did need some clarification.

I’ve adjusted the way the steps are written and the titles to (I hope) help improve clarity.

By: Eatin's Canada

Eatin's Canada — Tue, 07 Jan 2025 05:06:45 +0000

In reply to Susan K LeBlanc. This depends on jar size, I recommend following the link to the Bernardin site and using their times. They are always testing and they update if the standards change.

By: Eatin's Canada

Eatin's Canada — Tue, 07 Jan 2025 05:05:43 +0000

In reply to Lisa Sutherland. It's best to follow the instructions on the Bernardin site, which we link to in the article.

By: Eatin's Canada

Eatin's Canada — Tue, 07 Jan 2025 04:53:25 +0000

In reply to Marty Jones. Typically for something like this, you might put ice cubes on, but otherwise no water.

By: Marty Jones

Marty Jones — Fri, 03 Jan 2025 16:09:29 +0000

For the overnight marinade, do you just stir dry salt into the cut-up tomatoes, or do you add water to cover them?

By: Kim Erskin

Kim Erskin — Wed, 04 Dec 2024 01:10:27 +0000

Family loved it

By: Lisa Sutherland

Lisa Sutherland — Wed, 27 Nov 2024 20:24:14 +0000

How long should I leave for water-bath?

By: Gayle Hurmuses

Gayle Hurmuses — Mon, 25 Nov 2024 22:00:00 +0000

In reply to Carla. Thank you! Bon appetite!

By: Carla

Carla — Mon, 25 Nov 2024 21:47:30 +0000

I’m not much on fish house relish but I really like the one! Thank you for sharing!

By: Gayle Hurmuses

Gayle Hurmuses — Tue, 22 Oct 2024 23:54:30 +0000

In reply to Jan McKethan. I'm one to love eating a jar of whatever immediately, but in general, it takes a week or two for flavours to meld properly for the ideal flavour.