Piquant Relish

Oxmoor House
1 1/2 cups


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2 small onions, finely chopped
1 tablespoon butter or margarine
1 tablespoon beef broth
2 whole dill pickles, finely chopped
1 teaspoon tarragon vinegar
1/2 teaspoon garlic salt
1/8 teaspoon salt
Dash of pepper
Pinch of red pepper


Sauté onion in butter in a small saucepan over low heat until tender. Add beef broth, pickle, vinegar, garlic salt, salt, and pepper; stir well. Bring to a boil; reduce heat, and simmer 5 minutes. Serve relish hot or cold with pickled tongue or cold roast beef.

Created date

February 2010