South Liberty Hall Relish

• 1 pint dill pickle, drained
• 14 cup onion, chopped
• 2 -3 tablespoons sugar
• 12 cup yellow mustard

1. Place the pickles and onions in a food processor; Cover and process until finely chopped.
2. Transfer to a bowl; stir in sugar and mustard.
3. Cover and store in the refrigertor for up to 1 week.

dill pickle, onion, sugar, yellow mustard

Taken from www.food.com/recipe/south-liberty-hall-relish-376524 (may not work)