Sweet Relish is everywhere, but "pickle relish" does not seem to exist
anywhere on my store shelves. The jars may look identical, but they
removed the word "pickle" and replaced it with the word "sweet." The
ingredients are pickles and cauliflower.


Everybody and their dog was shopping today. It is the Friday before a
holiday, plus everyone got their SS, SSI or whatever checks come out at
the first of the month. Somebody remind me to stay home next time, but
I needed coconut to make the pie.


Becca

Becca wrote:
> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." The
> ingredients are pickles and cauliflower.
>
>
> Everybody and their dog was shopping today. It is the Friday before a
> holiday, plus everyone got their SS, SSI or whatever checks come out at
> the first of the month. Somebody remind me to stay home next time, but
> I needed coconut to make the pie.
>
>
> Becca
Make your own Becca. When we couldn't get pickle relish working foreign
I would buy pickles of the type that would make a good relish and then
grind them to make my own relish.

Failing that it is easy to make and preserve your own relish, using a
large pot, etc. Lots of recipes on the internet but I like the ones at
the UGA website:

http://www.uga.edu/nchfp/publication...d_products.pdf

and there are many other safe recipes on the site:

http://www.uga.edu/nchfp

George Shirley wrote:
> Make your own Becca. When we couldn't get pickle relish working
> foreign I would buy pickles of the type that would make a good relish
> and then grind them to make my own relish.
>
> Failing that it is easy to make and preserve your own relish, using a
> large pot, etc. Lots of recipes on the internet but I like the ones at
> the UGA website:
>
> http://www.uga.edu/nchfp/publication...d_products.pdf
>
> and there are many other safe recipes on the site:
>
> http://www.uga.edu/nchfp

George, it would be nice if I could make my own. My cucumbers sure are
looking pitiful this year, and my yellow squash are blooming, but they
are not producing. Maybe the female blooms are not out, yet. I know you
have male blossoms for a couple of weeks, then you get the female
blossoms. My eggplant, jalapeno, bell pepper and tomatoes look great,
so they are surviving well in this 102 & 103 degree heat. You should
see the birds playing in the sprinkler.


Becca

On Jul 3, 5:58*pm, Becca > wrote:
> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. *The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." * The
> ingredients are pickles and cauliflower.
>
> Everybody and their dog was shopping today. *It is the Friday before a
> holiday, plus everyone got their SS, SSI or whatever checks come out at
> the first of the month. *Somebody remind me to stay home next time, but
> I needed coconut to make the pie.
>
> Becca

Go to an Asian food store. They have all sorts of pickles.

John Kuthe...

Becca,

Have you tried getting the main ingredients yourself? Pickle relish,
IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
them up or whir them around in the food processor. Depending on the
recipe, you'll probably need some sweet onions and some spices.

I used to make sweet pickle relish for DH until I found a brand that
uses Splenda instead of sugar.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Becca > wrote:

> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." The
> ingredients are pickles and cauliflower.

I get "Dill Relish".

Another way to get around that is to take the pickles that you like
(dill or sour) and just mince them up. I personally don't care for
sweet relish.

>
>
> Everybody and their dog was shopping today. It is the Friday before a
> holiday, plus everyone got their SS, SSI or whatever checks come out at
> the first of the month. Somebody remind me to stay home next time, but
> I needed coconut to make the pie.
>
>
> Becca

<lol> I did my shopping yesterday mostly, just hit it again about 07:00
to get some mustard and more corn for my sister. I also bought her a
Brisket as they were $.87 per lb. and she had told me the day before
that they were too broke to get any special foods for the 4th. :-(

She's invited me to come over tomorrow night to relax and watch
fireworks from there apt. I'm planning on doing ribs tomorrow along
with some deviled eggs, so I'll probably take some of those over with me.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Fri, 03 Jul 2009 17:58:05 -0500, Becca wrote:

> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." The
> ingredients are pickles and cauliflower.

Here's labelled Dill Relish. Vlassic makes one, Mt Olive is
another, and then there's a store brand as well.

You could always just buy regular pickles and chop them up.
You're 95% of the way there.

-sw

On Fri 03 Jul 2009 03:58:05p, Becca told us...

> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." The
> ingredients are pickles and cauliflower.
>
>
> Everybody and their dog was shopping today. It is the Friday before a
> holiday, plus everyone got their SS, SSI or whatever checks come out at
> the first of the month. Somebody remind me to stay home next time, but
> I needed coconut to make the pie.
>
>
> Becca
>

The "Vlasic Sweet Relish" I have in the refrigerator contains only cucumber
as the vegetable.

--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are the food of the earth; fruit seems more the food of
the heavens. ~Sepal Felicivant

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
>> anywhere on my store shelves. The jars may look identical, but they
>> removed the word "pickle" and replaced it with the word "sweet." The
>> ingredients are pickles and cauliflower.
>
> I get "Dill Relish".
>
> Another way to get around that is to take the pickles that you like
> (dill or sour) and just mince them up. I personally don't care for
> sweet relish.
>
>>
>> Everybody and their dog was shopping today. It is the Friday before a
>> holiday, plus everyone got their SS, SSI or whatever checks come out at
>> the first of the month. Somebody remind me to stay home next time, but
>> I needed coconut to make the pie.
>>
>>
>> Becca
>
> <lol> I did my shopping yesterday mostly, just hit it again about 07:00
> to get some mustard and more corn for my sister. I also bought her a
> Brisket as they were $.87 per lb. and she had told me the day before
> that they were too broke to get any special foods for the 4th. :-(
>
> She's invited me to come over tomorrow night to relax and watch
> fireworks from there apt. I'm planning on doing ribs tomorrow along
> with some deviled eggs, so I'll probably take some of those over with me.

Same here. I now can't find any dill relish that doesn't contain
food coloring. If they want to make them more yellow, why don't
they use turmeric?

--
Jean B.

>
> The "Vlasic Sweet Relish" I have in the refrigerator contains only cucumber
> as the vegetable.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * *Vegetables are the food of the earth; fruit seems more the food of *
> * * * * * * * * * * the heavens. *~Sepal Felicivant * * * * * * * * * *

Same for Claussen and Gedney - with a little bit of sweet red bell
pepper. I miss "sweet mixed pickles" - cukes, cauliflower, carrots,
peppers and pearl onions. I used to add yellow mustard and doctor em
up to make "sweet mustard pickles". Wonderful with "New England Boiled
Dinner" - corned beef & cabbage.

Can't find those sweet mixed pickles anywhere around here - even in
our Bosnian store which has pickled EVERYTHING! I even tried
substituting "giardinera" and mustard. Do not do this. :-P
Lynn in Fargo

In article >,
"Jean B." > wrote:

> Same here. I now can't find any dill relish that doesn't contain
> food coloring. If they want to make them more yellow, why don't
> they use turmeric?

Because they are fidiots? <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jul 3, 5:58 pm, Becca > wrote:
> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> anywhere on my store shelves. The jars may look identical, but they
> removed the word "pickle" and replaced it with the word "sweet." The
> ingredients are pickles and cauliflower.
>
> Everybody and their dog was shopping today. It is the Friday before a
> holiday, plus everyone got their SS, SSI or whatever checks come out at
> the first of the month. Somebody remind me to stay home next time, but
> I needed coconut to make the pie.
>
> Becca

My store has sweet pickle relish and dill relish. Your area must be
having whopping numbers of picnics.... ;-)

N.

Janet Wilder wrote:
> Becca,
>
> Have you tried getting the main ingredients yourself? Pickle relish,
> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
> them up or whir them around in the food processor. Depending on the
> recipe, you'll probably need some sweet onions and some spices.
>
> I used to make sweet pickle relish for DH until I found a brand that
> uses Splenda instead of sugar.

Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
I like their sugar free bread & butter pickles, so I bought those.


Becca

Wayne Boatwright wrote:
> On Fri 03 Jul 2009 03:58:05p, Becca told us...
>
>
>> Sweet Relish is everywhere, but "pickle relish" does not seem to exist
>> anywhere on my store shelves. The jars may look identical, but they
>> removed the word "pickle" and replaced it with the word "sweet." The
>> ingredients are pickles and cauliflower.
>>
>>
>> Everybody and their dog was shopping today. It is the Friday before a
>> holiday, plus everyone got their SS, SSI or whatever checks come out at
>> the first of the month. Somebody remind me to stay home next time, but
>> I needed coconut to make the pie.
>>
>>
>> Becca
>>
>>
>
> The "Vlasic Sweet Relish" I have in the refrigerator contains only cucumber
> as the vegetable.


Doh! I never thought to look in the refrigerated section for pickle
relish, thanks for mentioning that, Wayne.


Becca

Becca wrote:
> Janet Wilder wrote:
>> Becca,
>>
>> Have you tried getting the main ingredients yourself? Pickle relish,
>> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
>> them up or whir them around in the food processor. Depending on the
>> recipe, you'll probably need some sweet onions and some spices.
>>
>> I used to make sweet pickle relish for DH until I found a brand that
>> uses Splenda instead of sugar.
>
> Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
> I like their sugar free bread & butter pickles, so I bought those.
>
> Becca

Becca,

Mt. Olive is the brand is I use. We had hot dogs for dinner last night
and I put some of that relish on mine. I don't have to watch my sugar
consumption, but I prefer Splenda to HFCS. Probably the lesser of the
two evils <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> Becca wrote:
>> Janet Wilder wrote:
>>> Becca,
>>>
>>> Have you tried getting the main ingredients yourself? Pickle relish,
>>> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
>>> them up or whir them around in the food processor. Depending on the
>>> recipe, you'll probably need some sweet onions and some spices.
>>>
>>> I used to make sweet pickle relish for DH until I found a brand that
>>> uses Splenda instead of sugar.
>>
>> Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
>> I like their sugar free bread & butter pickles, so I bought those.
>>
>> Becca
>
> Becca,
>
> Mt. Olive is the brand is I use. We had hot dogs for dinner last night and
> I put some of that relish on mine. I don't have to watch my sugar
> consumption, but I prefer Splenda to HFCS. Probably the lesser of the two
> evils <g>
>
>
Pickled doesn't automatically mean cucumbers, far from it... anything can be
pickled... from pigs knuckles, to watermelon rinds, to eggs. Most pickle
relish does indeed contain cauliflower because cukes on their own are too
wet. I love pickled olives, they're good with gin and vermouth... I don't
want any cukes in my 2ni.

"Janet Wilder" > wrote
> Mt. Olive is the brand is I use.

Yay!~ Support local NC growers!

In article >,
"brooklyn1" > wrote:

> wet. I love pickled olives, they're good with gin and vermouth... I don't
> want any cukes in my 2ni.

True, true, but I wouldn't mind a pickle spear in a Bloody Mary. That'd
be good.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Tue 07 Jul 2009 02:38:54p, Becca told us...

> Wayne Boatwright wrote:

>> The "Vlasic Sweet Relish" I have in the refrigerator contains only
>> cucumber as the vegetable.
>
>
> Doh! I never thought to look in the refrigerated section for pickle
> relish, thanks for mentioning that, Wayne.
>
>
> Becca

Actually, Becca, I wasn't referring to the pickle relish in the refrigerated
section, although I think it's excellent. It doesn't have a long shelf life
in the frige. I was referring to Vlasic's Sweet Relish in the regular
pickles and condiments aisle. What I buy only contains cucumbers.

--
Wayne Boatwright
------------------------------------------------------------------------
Chili represents your three stages of matter: solid, liquid, and
eventually gas. ~Roseanne, "Don't Make Me Over," May 1992, spoken
by character Dan Conner

"Melba's Jammin'" > wrote in message
...
> In article >,
> "brooklyn1" > wrote:
>
>> wet. I love pickled olives, they're good with gin and vermouth... I
>> don't
>> want any cukes in my 2ni.
>
> True, true, but I wouldn't mind a pickle spear in a Bloody Mary. That'd
> be good.
>
Yes, a crunchy spear of half sour would be better than the usual celery
stick. I don't care much for the typical jarred pickle relish. But I do
like hot dog relish (mix of mustard and pickle relish) on a tube steak. And
anything pickled on a burger is an abomination... I suppose pickles came
into use to mask the wretch n' stench of mystery meat boogers.

Melba's Jammin' wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> wet. I love pickled olives, they're good with gin and vermouth... I don't
>> want any cukes in my 2ni.
>
> True, true, but I wouldn't mind a pickle spear in a Bloody Mary. That'd
> be good.

Pickled whole green beans or whole okra work nicely too.

On Jul 3, 7:37 pm, George Shirley > wrote:
> Becca wrote:
> > Sweet Relish is everywhere, but "pickle relish" does not seem to exist
> > anywhere on my store shelves. The jars may look identical, but they
> > removed the word "pickle" and replaced it with the word "sweet." The
> > ingredients are pickles and cauliflower.
>
> > Everybody and their dog was shopping today. It is the Friday before a
> > holiday, plus everyone got their SS, SSI or whatever checks come out at
> > the first of the month. Somebody remind me to stay home next time, but
> > I needed coconut to make the pie.
>
> > Becca
>
> Make your own Becca. When we couldn't get pickle relish working foreign
> I would buy pickles of the type that would make a good relish and then
> grind them to make my own relish.
>
> Failing that it is easy to make and preserve your own relish, using a
> large pot, etc. Lots of recipes on the internet but I like the ones at
> the UGA website:
>
> http://www.uga.edu/nchfp/publication...d_products.pdf
>
Which one of those relish recipes would you recommend? The only
"pickle" relish looks crappy.

Pickle relish is easy. Take kosher pickles (preferably half sour) and
chop them finely. Do the same with some Vidalia onions. Mix with
your favorite mustard. Maybe a pinch of white pepper.

That's pickle relish.

--Bryan

On Tue, 07 Jul 2009 17:34:46 -0500, Janet Wilder wrote:

> Becca wrote:
>> Janet Wilder wrote:
>>> Becca,
>>>
>>> Have you tried getting the main ingredients yourself? Pickle relish,
>>> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
>>> them up or whir them around in the food processor. Depending on the
>>> recipe, you'll probably need some sweet onions and some spices.
>>>
>>> I used to make sweet pickle relish for DH until I found a brand that
>>> uses Splenda instead of sugar.
>>
>> Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
>> I like their sugar free bread & butter pickles, so I bought those.
>>
>> Becca
>
> Becca,
>
> Mt. Olive is the brand is I use. We had hot dogs for dinner last night
> and I put some of that relish on mine. I don't have to watch my sugar
> consumption, but I prefer Splenda to HFCS. Probably the lesser of the
> two evils <g>

mt. olive makes good pickles. i'm a little surprised you get them in texas
- i thought they were regional (east coast).

your pal,
blake

blake murphy wrote:
> mt. olive makes good pickles. i'm a little surprised you get them in texas
> - i thought they were regional (east coast).
>
> your pal,
> blake

We get Mt. Olive products here in Louisiana, we also got them in Texas
where I used to live. I like their sweet/hot peppers and their bread &
butter pickles. I am glad they offer sugar free products, I buy those
when I can find them.


Becca

On Wed 08 Jul 2009 07:55:04a, blake murphy told us...

> On Tue, 07 Jul 2009 17:34:46 -0500, Janet Wilder wrote:
>
>> Becca wrote:
>>> Janet Wilder wrote:
>>>> Becca,
>>>>
>>>> Have you tried getting the main ingredients yourself? Pickle relish,
>>>> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
>>>> them up or whir them around in the food processor. Depending on the
>>>> recipe, you'll probably need some sweet onions and some spices.
>>>>
>>>> I used to make sweet pickle relish for DH until I found a brand that
>>>> uses Splenda instead of sugar.
>>>
>>> Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
>>> I like their sugar free bread & butter pickles, so I bought those.
>>>
>>> Becca
>>
>> Becca,
>>
>> Mt. Olive is the brand is I use. We had hot dogs for dinner last night
>> and I put some of that relish on mine. I don't have to watch my sugar
>> consumption, but I prefer Splenda to HFCS. Probably the lesser of the
two
>> evils <g>
>
> mt. olive makes good pickles. i'm a little surprised you get them in
texas
> - i thought they were regional (east coast).
>
> your pal,
> blake
>
>

We get their products in AZ, too.

--
Wayne Boatwright
------------------------------------------------------------------------
Eggs Benedict is genius. Its eggs covered in eggs. I mean, come on,
that person should be the president. ~Wylie Dufresne

On Thu, 09 Jul 2009 02:50:40 GMT, Wayne Boatwright wrote:

> On Wed 08 Jul 2009 07:55:04a, blake murphy told us...
>
>> On Tue, 07 Jul 2009 17:34:46 -0500, Janet Wilder wrote:
>>
>>> Becca wrote:
>>>> Janet Wilder wrote:
>>>>> Becca,
>>>>>
>>>>> Have you tried getting the main ingredients yourself? Pickle relish,
>>>>> IIRC, is mostly dill pickle. Get a jar of dill pickle chips and dice
>>>>> them up or whir them around in the food processor. Depending on the
>>>>> recipe, you'll probably need some sweet onions and some spices.
>>>>>
>>>>> I used to make sweet pickle relish for DH until I found a brand that
>>>>> uses Splenda instead of sugar.
>>>>
>>>> Janet, I found Mt. Olive sugar-free relish, but the store was sold out.
>>>> I like their sugar free bread & butter pickles, so I bought those.
>>>>
>>>> Becca
>>>
>>> Becca,
>>>
>>> Mt. Olive is the brand is I use. We had hot dogs for dinner last night
>>> and I put some of that relish on mine. I don't have to watch my sugar
>>> consumption, but I prefer Splenda to HFCS. Probably the lesser of the
> two
>>> evils <g>
>>
>> mt. olive makes good pickles. i'm a little surprised you get them in
> texas
>> - i thought they were regional (east coast).
>>
>> your pal,
>> blake
>>
>
> We get their products in AZ, too.

they must be bigger than i thought.

your pal,
blake

Becca wrote:
> blake murphy wrote:
>> mt. olive makes good pickles. i'm a little surprised you get them in
>> texas
>> - i thought they were regional (east coast).
>>
>> your pal,
>> blake
>
> We get Mt. Olive products here in Louisiana, we also got them in Texas
> where I used to live. I like their sweet/hot peppers and their bread &
> butter pickles. I am glad they offer sugar free products, I buy those
> when I can find them.

I've never seen or heard of them. Looks like they ship in the
continental US, though, so maybe I'll give 'em a try!

("At this time, we do not utlize online ordering. To order any of these
items, call us at 800.672.5041 and ask for the Gift Shop.")

http://www.mtolivepickles.com/

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory