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Recipes
Congealed Salad 2

Shanna's Sweet Relish Congealed Salad

1 env unflavored gelatin
1/4 cup Cold water
3/4 cup Boiling water
1 cup Sugar
1/2 cup Cider vinegar
1 tbl Tarragon-flavored vinegar
1 cup Sweet pickle relish
1 can (8.5-oz) crushed pineapple, drained
1/2 cup Finely chopped pecans
    Ripe stuffed olives

 Method :
Sprinkle gelatin in cold water. Add to boiling water and stir until dissolved. Add sugar and vinegars, and set aside to cool. When gelatin begins to thicken, add relish, drained pineapple, and nuts. Pour into lightly oiled 8-cup mold and chill until firm. Garnish with ripe stuffed olives.
Yield: 6 to 8 servings.