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Dean

Dark, neon-green sweet pickle relish: a harmless little condiment, or a profane violation of all that is natural and wholesome!?!?

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Dave (mail):

Profane violation of all that is natural and wholesome.

11.18.2005 9:08am

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Sean Kinsell (mail) (www):

"a profane violation of all that is natural and wholesome!?!?"

Yes. That's what makes it fabulous. You want harmless? The Hellmann's in in Aisle 5.

11.18.2005 9:10am

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Elizabeth Reid:

Profane violation of all that is natural and wholesome on hotdogs, but good in potato salad. I have spoken.

11.18.2005 9:18am

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Dave Schuler (mail) (www):

You want relish? Try Tony Packo's Chopped Pickles and Peppers. The best! Their mustard relish is great, too. My wife likes it so I buy it by the case. That lasts about a year.

11.18.2005 9:35am

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Tim (mail) (www):

Not bad on a hotdog, but I prefer sauerkraut. By the way, should kraut be considered a side dish or a condiment? Or is two, two, two things in one?

11.18.2005 10:00am

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seawitch (mail) (www):

Definetly profane!

11.18.2005 10:00am

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John_B (mail) (www):

Suitable for use on sandwiches, including hot dogs and hamburgers. But I still prefer dill pickle relish. Or even better, chow-chow.

11.18.2005 10:02am

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Deanna Barr (mail):

Any sweet pickle, in relish or otherwise, is profane, not to mention just plain icky.

Give me dill, I say!

11.18.2005 10:08am

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JRogge:

I must agree. The vileness of the Sweet Pickle must be stopped. Victory to the Dill Pickle! I do not "relish" the thought of eating a sweet pickle at all. Especially in a regurgitated/mangled form.

11.18.2005 10:55am

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Robert Speirs (mail) (www):

Howard's - picallili, hot and mustard - is the only pickle relish. Starting in New England, it has spread to Florida. Soon it will exterminate all neon-green chopped pickles and drive Branston Pickle and Major Grey's Chutney back to England where they belong. Wait a minute - I love Branston...

11.18.2005 10:59am

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Sandi (www):

A profane violation on dogs or burgers, but peps up a tuna salad.

Elizabeth I'll have to give it a try in potato salad, sounds good.

11.18.2005 11:03am

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jaymaster (mail):

Abomination on a wiener. It drowns out the fine ketchup taste.

But equal parts dill and sweet mixed in with some mayo (and maybe a sprinkle of onion powder) makes a quick, passable immitation for tarter sauce.

11.18.2005 11:57am

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S. (mail) (www):

New Englanders will know about the great red pepper relish served and sold at Newport Creamery restaurants. I'm not normally big on relish, but this stuff is something else.

11.18.2005 11:58am

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Robert B.:

Hey - what about sauerkraut and kimchi? Can't stand the former but love the latter. And apparently it has some health benefits

11.18.2005 12:06pm

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Bill Dooley:

I defiantly mix sweet, green pickle relish and Best Foods mayonnaise, and smear it all over fresh salmom sauteed in butter and lemon juice.
And then, get this, I EAT IT.

11.18.2005 12:08pm

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Bill Dooley:

Sigh. Meant salmon.

11.18.2005 12:09pm

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Bill Dooley:

> peps up a tuna salad.

Abomination.

11.18.2005 12:46pm

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Mike (mail):

Agnostic as to relishes, I'm afraid.

Put down the pitchforks and torches!

11.18.2005 1:48pm

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MaryJ:

Eewu, eewu Bill, how can you put the mayonaise and pickle relish on SALMON!?!

YES ELIZABETH...You have spoken! ;-) Good for you. It is good to see you here regarding the relish. Your comments are so good in other threads. You and Dean really get on a roll.

Sandi, yes Elizabeth is soooo right on about relish in potato salad. Other wise, Eewu...green relish, UUgghhh!

That stuff IS A PROFANE VIOLATION!!!

11.18.2005 2:54pm

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Sigivald (mail):

All vinegar-based sauces and condiments are violations of the Natural Order.

O, ye generation of vipers!

(You know what tuna salad should be? Tuna. Celery. Onion. Nothing else. Damned heathen.)

11.18.2005 4:06pm

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jaymaster (mail):

Bill

I'm glad you corrected that. Sauteed salmom would be gross even without the sauce.

11.18.2005 5:00pm

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John_B (mail) (www):

Forgot about pickalilli, it's been so long since I've had it. Definitely a keeper, as is red pepper relish, though the New England version's a little too sweet for me.

Simple crushed hot cherry pepper in vinegar, though... bliss.

But you've neglected the finest "relish" of all... OLIVES! And so many different kinds, sizes, and tastes!!

But if you can get this much traffic on marginal foodstuffs, why don't you go for a biggie... "favorite method of birth control" or something....

11.18.2005 9:22pm

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Mike (mail):

Mmm! Olives! They used to be a holiday treat, an indulgence. Now I buy them for their snack value; a few a day always brightens my mood.

Mmm! OLIVES!

John B: This traffic in condiment-land produces insane traffic patterns because it is purely a matter of what tickles and delights the palates of the posters, thus producing great heat and light, without all of the (I hope) permanent acrimony of politics and religion.

11.18.2005 9:49pm

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Steven Malcolm Anderson (www):

Potato salad disgusts me....

....and: it is an instrument of death. Beware! Beware!

On the other hand, I do love salmon. Only tartar sauce tastes good with salmon, herring, and other such fish. Seafood cocktail sauce for other types of fish such as shellfish. Yes, I must admit I love shellfish. However, I hardly ever eat pork.

11.18.2005 11:42pm

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Scott Harris (mail) (www):

Bill &Mary

I don't know about using pickle relish on hot fresh salmon, but I do know that sweet pickly relish mixed with mayonaise and canned salmon makes an excellent party spread served with Ritz crackers. The "Mmmm, what is this?" comments are inevitable.

11.19.2005 6:58am

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Rhianna (aka rmschoon) (mail) (www):

A hideious abomination of all things good and right in the world. Eating it makes the Baby Jesus cry, and kills cute, cuddly puppy dogs!

11.19.2005 10:30pm

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Sean Kinsell (mail) (www):

John_B
"Or even better, chow-chow."

Chow-chow? Do they even have that outside PA Dutch country? I've never seen anyone eat it anyway except plain, often straight out of the jar.

11.20.2005 1:30am

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John_B (mail) (www):

I'm pretty sure that chow-chow is Chinese in origin, though it clearly got around. I saw it in jars on the shelves of English groceries, but came across it myself via a family recipe.

Since my family is definitely New England, this is a bit discordant. I suspect that the recipe was acquired when my parents were living in Alabama, where my father was assigned in WWII. There's a strong Southern contingent of chow-chows.

11.21.2005 10:25am