Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
We adapted this recipe from former Chowhound Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. It’s the perfect accompaniment to our homemade version of gefilte fish from Firefly Restaurant in San Francisco.
Game plan: While the authors of the recipe suggest bottling this relish, it’s much easier to simply store it in an airtight container in the refrigerator.
This dish was featured as part of our Recipes for Passover photo gallery.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...