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

ISO: LOST Grandma's Hamburger Relish recipe

Misc.
Help! I lost a Grandma's recipe for Hamburger (sweet pickle) Relish. It's very simple; just 4 qts. ground cucumbers to 1 qt. ground onions, and then the usual sweet pickle seasonings, but I can't remember the amounts. Thanks in advance.
MsgID: 204152
Shared by: Gayle in Des Moines
Board: Canning and Preserving at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: LOST Grandma's Hamburger Relish recipe
  Gayle in Des Moines
2 Recipe: Hamburger Relish
  Kim, WA
ADVERTISEMENT
Random Recipes
  • Lawson's Chip Dip (copycat recipe)
  • FAUX LAWSON'S CHIP DIP 8 ounces sour cream (any brand) 8 ounces cream cheese with chives/onions 3 teaspoons dry ranch dressing mix Mix all ingredients together and let it sit overnight in refrigerator. Then get your...
  • Macaroni Grill Bread
  • Made this recipe using fresh milled wheat (1/2 Hard white and 1/2 Soft white). Made a double batch the first time and it did not last very long. Taste just like the real stuff. Could not believe it. This will definetly m...
  • Bill Williams Restaurant Home Fried Chicken
  • BILL WILLIAMS HOME-FRIED CHICKEN 1/2 cup buttermilk 1/2 cup whole milk 1 cup flour 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon Tony Zatarain's (or other spice mix of your choice) Canola o...
ADVERTISEMENT
  • Caramel Apple Pie (no bake)
  • CARAMEL APPLE PIE From: Becca FOR THE CRUST: 24 (about 1/2 package) Kraft caramels 1 tablespoon milk 1 graham cracker pie crust 1/3 cup chopped nuts FOR THE FILLING: 1 (8 ounce) package cream cheese, softened 1/2...
  • Thunder Cake - Yes, I've tried it!
  • Hi...last year after reading Thunder Cake, my class and another 2nd grade class got together to let the kids make the cake. We guided them but let them do all of the work. They all went, "Eeeeewwwwww!" when they added ...
  • Cole Slaw dressing without mayo
  • Hi Virginia - I've made this dressing many times, but never really measured the quantities. I have a food processor and I start with some light oil (not olive oil, too heavy) it's probably about 2/3 cup. With it runnin...
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
  • ISO: LOST Grandma's Hamburger Relish recipe
  • 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!