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I just took 7 pints of sweet pickle-pepper relish out of the canner
I'm sure I made it more acidic than the recipe called for, but dang it's good--nice and spicy! I had an extra pint and a half that didn't fit in the canner, going into the refrigerator. I'm boiling some eggs to make deviled eggs with it. Can't wait to taste it in potato salad and chicken salad.