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"My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot!"

Ingredients: green peppers, onions...

"When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing..."

Ingredients: demerara sugar, fresh ground black pepper...

"A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard..."

Ingredients: garlic cloves, red onions...

"Very onion-y! with a little bit of salsa tang. I had a lot of onions left over from making salsa, so I mixed up my remaining ingredients, and this is what I came up with. My husband loved it. Great for the onion lover!"

Ingredients: light olive oil, cucumbers...

"My mom made this all the time when I was a kid. It's really the only kind of pickles I like."

Ingredients: cucumbers, oil, onions...

"Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting..."

Ingredients: cider vinegar, garlic...