ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Hodge Podge Pickles?

Misc.
Hi,

Is this product more of a relish or a mixture of various pickled veggies? Sounds as though it might be a "chow chow" type relish.

MsgID: 204492
Shared by: Rochelle, CA
In reply to: ISO: hodge podge pickles
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: hodge podge pickles
  Paul Corcoran Saint John
2 re: Hodge Podge Pickles?
  Rochelle, CA
3 Recipe: Rummage Pickles
  Beverly Spencer, Okla
4 ISO: Teresa, Tennessee re: rummage pickles
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • South-of-the-Border Chicken Salad
  • SOUTH-OF-THE-BORDER CHICKEN SALAD 4 1/2 cups cooked, diced chicken 2 3/4 cups whole kernel corn, well drained 2 1/2 cups canned black beans, drained 1 cup diced red pepper 1 cup diced green pepper 1 1/2 cups thinly sl...
  • Ashkenazi Haroset
  • ASHKENAZI HAROSET 1 pound apples 1 1/4 cups walnuts halves 3/4 teaspoon ground cinnamon 3 to 5 tablespoons sweet wine Peel, core, and chop apples. Add walnuts and chop the mixture finely. Add cinnamon and wine and mi...
  • Mushroom Fonduta (fondue, Carnation, 1980's)
  • MUSHROOM FONDUTA "Versatile fonduta can serve as a starter or as a light supper with vegetables or fruit." "Unexpected guests will never guess that you whipped this up in a snap from kitchen staples." 1 cup chopped ...
  • Pepper Pot Soup (Jamaican Soup)
  • Pepper Pot Soup Rich and spicy soup that originated with the Taino Indians. The original inhabitants of Puerto Rico were Taino Indians too. 1 lb. or 450 g stewing beef, cubed 1/2 lb or 125 g salt pork, cubed 8 cups...
  • Mexican Pork and Bean Soup (using diced pork chops)
  • MEXICAN PORK AND BEAN SOUP 2 boneless top loin pork chops, diced 1/2 onion, chopped 1 (14 1/2 oz.) can chicken broth 1 (15 oz.) can Mexican-style chopped tomatoes (with chile peppers) 1 (15 oz.) can pinto beans, drain...
ADVERTISEMENT
  • Oatmeal Scones and Apricot-Almond Oatmeal Scones
  • OATMEAL SCONES 1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats 1/4 cup whole milk* 1/4 cup heavy cream* 1 large egg 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour** 1/3 cup (2 1/4 ounces) sug...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Hodge Podge Pickles?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!