It can't get easier than this! My mom use to make it and after trying a few recipes, I decided that I didn't need the extra work as this works just fine for me.Always have a jar of this in the refrigerator.


Ingredients:
orange peel
sugar


Whenever you peel an orange, add the peel to a jar,make sure to remove the white part.
Cover with sugar and let sit.Over time, the sugar becomes a syrup and will preserve the orange peels.
Keep in the refrigerator and use in your recipes.
Add more as you use your oranges,remembering to add sugar too,if needed.

I've tried Rita's recipe because I really liked the colour of her relish. I've adapted it a little,but I'm posting the original,in case you'll be tempted too. I left out the wasabi and ginger.



Ingredients:
Brine Soak

1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro

 Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
 In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
 Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.