I just received a text message from my dear friend Allison that says, “So, if you happened to have 4-5 half pints of really good pickle relish (not dill, just slightly sweet), how would you use it? Hamburgers and hot dogs don’t count.
Whoa! Quite the challenge! So, off the top of my head, I would use it on sandwiches that I know could handle a little sweet kick – namely something like ham and swiss, or even turkey and provolone. I am big on layering condiments together, so I think the relish would pair nicely with a spicy mustard on a roast beef on rye.
Speaking of, if you mix mayonnaise and sweet relish together, you get tartar sauce! I’m not sure Allison, being a busy mom, will be up for a fish fry anytime soon, but I have a hunch there may be some fish sticks in the freezer at her place.
Though I am unsure how Allison acquired such an abundance of delicious relish, I have a sneaking suspicion she or a friend made it from scratch. The blessing/curse of making homemade batches of jam, jellies, relish, or chutney is that you never can make just a little; you always end up with more than you need. Canning and storing is always an option, but even then, you end up with a pantry filled with one particular thing. What about a canning swap? Contact all the home gardeners you know, see if they are into canning, and host a swap. That way, everyone ends up with a variety of items in their cupboard instead of stash of just one thing. Just thoughts on the page, my friends.
Anyway – if anyone else has suggestions on what one might use up a supply of sweet relish, post here.
Oh, and how do you like the new look?
Shallots Web 
I would add it to a bowl of chickpeas, with diced onion, and mayo. Makes an excellent vegetarian sandwich (on a pretzel roll?!?) filling or great in a hollowed out tomato.
yep, on a sammie or as a dip….
speaking of homemade jams, here’s one from an npr weekend edition story….courtesy of head chef cassy vires of home wine kitchen, maplewood, mo.
Tomato Jam
Makes four cups
1 tablespoon olive oil
3 cups red tomatoes, chopped
2 teaspoons garlic, minced
1/4 cup apple cider vinegar
1/2 cup sugar
1 teaspoon red pepper flakes
Salt and pepper, to taste
Place a large nonstick skillet over medium-high heat and add the olive oil. Saute the tomatoes and garlic until soft and fragrant, and then add the sugar, vinegar and seasoning.
Reduce the heat to low and simmer, stirring often, until the mixture is thick and sticky. Adjust the seasoning and refrigerate until needed.
My notes: i doubled the recipe, i strained my chopped tomatoes and i used HALF the sugar. in the end, i was able to fill up 3 of the plastic “Ball” freezer jam jars (have you seen these? they’re they best! mine have purple lids…i use them for tons of things…)
How i use this tomato jam: i take a pretzel cracker (love these fucking things), i dunk/smear it in some whipped cream cheese and then dunk it in the jam. HEAVEN! and addicting….you could make it more formal and less redneck for a party, but i don’t need to tell you how to fancy it up…..love you loads, babycakes!
love, your junior year prom date
xoxoxo
p.s. love the new look…very ‘y o u…’
a. I live with a fisherman…no fishsticks will ever live in my freezer! even my highly picky 4 year old will eat some pan-fried fish.
b. In my second year, I think I can now be called an official “Canner.” My cucumber-pepper relish was from one of my favorite canning blogs: Food In Jars by Melissa McClellan.
c. I’m seriously in love with this relish (I am pregnant, you know!). I might just eat it with a fork…don’t want to share it with the kiddos!!