6/28/15 Recipe of the Week: South Liberty Hall Relish
1 pt. Dill Pickles, Drained
2-3 Tbs. Sugar
¼ cup Chopped Onion
½ cup Yellow Mustard
Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to bowl; stir in sugar and mustard. Cover and store in refrigerator for up to 1 week. Yield: 2 cups.