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On Relishing Pickles
I have always loved pickles. Dill, sweet, bread & butter – I like the pickled cucumber. Strangely enough, I do not like unpickled cucumber at all. This also goes for relish, the hot dog’s eternal companion alongside mustard. (As far as hot dogs are concerned, I am NeverKetchup. Chicagoans have more tolerance for conservatives than ketchup on a hot dog) Relish was spreadable pickles, so naturally it would be awesome. Since I have been attempting to eat healthy, I have been adding more and more pickles to my diet, including on sandwiches with various flavors of mustard.
Then one day I was (0f all things) playing a video game which had a cooking minigame. One of the recipes was relish, made with corn and tomatoes without a cucumber in sight. This was apparently a good topping for a hamburger. Now I would never get my cooking tips from a video game, but I was intrigued. What were these relishes without pickles – was this a UK thing? This led me down a rabbit hole of articles. Relish covers a huge range of toppings, including onion relish and something called chow chow, which I previously thought was a dog. Chow chow is apparently a sweet onion/cabbage/pepper relish like a sweet sauerkraut, popular in certain regions of the US. Sauerkraut is another condiment I love, especially with brats or Polish sausages or pierogi.
